NEWS

Katy is made with the apples first to be harvested at Myrtle Farm

Oli has worked in wine for years and has now started his own business At the end of July, the city’s beloved King Street theatre opened a new restaurant in Coopers’ Hall, put together by theatre designer Ti Green. It will play host to a series of pop-up collaborations with favourites from the city’s food scene. The series has kicked off with an Italian theme: Pizzarova x Grano Kitchen. These two, known for handmade sourdough pizzas and delicious homemade Italian food respectively, came together to create Mediterranean-inspired food for the summer, with a oneoff menu of pizzas and pastas, burrata, arancini, Caprese salad, tiramisu, panna cotta and Italian ice cream. “After the challenges of the past year we really wanted to bring something special to Bristol,” said Charlotte Geeves, Bristol Old Vic’s executive director. “With our new food series we’re helping shine the spotlight on some of our favourite Bristol food destinations in the beautiful surroundings of our One of Somerset cider maker Thatchers’ theatre. Because the spirit of collaboration is what Bristol’s all about!” favourites, Katy, has scooped the best-inclass trophy for new world-style ciders at • bristololdvic.org.uk/eat-drink the 2021 International Cider Challenge, and a gold Taste of the West medal.

Made with the rosy red apples always first to be harvested at Myrtle Farm, the 7.4% cider, with subtle sweetness, refreshing sparkle and crisp, tangy finish, has been crafted by the fourth generation cider maker for over two decades. “We put our heart and soul into our ciders, so to receive this amazing recognition is really appreciated and testament to absolutely everyone who has helped us craft such a much-loved cider,” says Martin Thatcher. • thatcherscider.co.uk

Centre stage: the new Cooper’s Hall eatery

Brazilian fish stew

Harvey Nichols Bristol has launched its popular summer dining menu at the Second Floor Restaurant, with three courses and a cocktail for £30 available until 30 September. Created using regionally sourced ingredients, it offers diners the choice of dishes such as falafel, red pepper hummus, tahini, pickled onions and rocket to start, followed by Brazilian fish stew with coconut, tomato and chilli broth, rice and lime for main. Desserts include vanilla parfait accompanied by raspberry coulis, elderflower, with the Beluga Garden Spritz and the Russian Passion the two-cocktail toss up.

Bar 44 brothers Owen and Tom Morgan are releasing a new cookbook containing over 100 beautifully photographed recipes elevating traditional Spanish cuisine to exciting new heights.

Bar 44 Tapas y Copas: This Is Our Spain will feature creations including chorizo in cider, beetroot gazpacho, dates in bacon, lamb empanada, pigeon and lentils, roast cauliflower and romesco, strawberry and cava sorbet, pear and olive oil cake and blood orange salad. In addition to plenty of appealing recipes, the book is peppered with vignettes of how the Morgan brothers became restauranteurs, and the lengths they go to source ingredients and discover new dishes. The mountains, coasts and plains of the country are their larder as they visit caves full of cheese and taste sherry at the many Spanish ferias (fairs).

Illustrating the passion of two of the most knowledgeable people when it comes to modern Spanish food, drink and culture in the UK, this celebration of the Iberian packs in fun, food and flavour between its beautifully designed covers.