Food News.qxp_Layout 1 18/12/2017 13:11 Page 1
FOOD & Drink
TASTY TITBITS FROM THE CITY’S RESTAURANTS, CHEFS AND PRODUCERS The new-look Chequers in Hanham
CHEQUE IT OUT The Chequers Inn in Hanham Mills, set in one of our favourite Bristol spots on the edge of the River Avon, has undergone a huge refurbishment courtesy of Young’s, and is looking all the finer for it. Split into the Avon View room, which has bi-folding doors opening onto a heated outside terrace with panoramic views over the water; and dog-friendly spot The Snug, which features comfy fireside sofas, the pub is offering a fresh, seasonal British menu. There’s everything from spiced pumpkin soup; baked duck egg, tomato, pepper and chorizo stew; and chilli Dorset crab mac ‘n’ cheese; to 28-day-aged Angus steaks, wild boar sausage, and Sunday roasts with all the trimmings. Behind the bar, you’ll find rotating local beers such as Maiden Voyage; craft ales including Siren and Laganitas; cocktails shaken by expert bartenders; a variety of gins and vodkas; and 25 wines in addition to the list of champagnes and sparkling wines. • thechequershanhammills.co.uk
CIDER US UP!
BANKS IN BRISTOL Adam Banks, the new head chef at Jamie Oliver’s social enterprise restaurant Fifteen Cornwall, will be bringing a taste of the North Cornish coast to Bristol this month when he cooks a four-course gourmet feast in Long Ashton village hall. The popup, on 27 January, is being organised by Feast with a Chef, a venture run by food writer Clare Hargreaves since October 2013 with the aim of bringing fine food to a wider audience in a relaxed and informal setting. Adam is known for his nose-to-tail, root-to-tip ethos and Italian-influenced cooking using local ingredients sourced directly from producers; and his menu will showcase homemade pasta and favourite Cornish ingredients including fresh fish and Rodda’s cream and butter. Tickets cost £48.
• feastwithachef.co.uk
Two new ciders have been introduced into the Thatchers Cider Barn range. The series of special vintage ciders features small batch runs, with each cider demonstrating a particular attribute or story about the apple varieties chosen. Thatchers Redwood is blended from bittersweet and culinary apples including Katy, Harry Masters, Dabinett and Yarlington Mill, with a subtle vanilla note; a golden cider with a rich, intense character. The second to be introduced, Dabinett, is a soft, full-bodied single variety crafted from the Dabinett apple – discovered in the 1900s – to create a medium-sweet, amber cider with a full, rounded mouthfeel. “Being able to produce batch ciders with some of our favourite apple varieties of each harvest is a real joy,” says Martin Thatcher, fourth generation cidermaker. “The Dabinett apple has long been recognised as an outstanding English cider apple. The cider is bright and golden, and will appeal to those who like a fine, robust, traditional cider.”
• thatcherscider.co.uk
OUT OF THE BOX Are you one of the lucky folk who got a ticket for Harvey Nichols Bristol’s foodie collaboration with Wapping Wharf’s Box-E restaurant? They’ve teamed up to kickstart February in the most delicious way; with a night celebrating fine food at the department store’s Second Floor Restaurant. On 1 February, Box-E’s Tess and Elliot will not only be thinking out of the box as they usually do, but leaving their shipping container surrounds to create four courses championing the freshest seasonal produce in a modern British feast, starting with a cocktail and canapé reception. Attending? Tag your pictures with #thebristolmag for the chance to be featured. • harveynichols.com; boxebristol.com
46 THE BRISTOL MAGAZINE
|
JANUARY 2018
|
No 163