FOOD & DRINK W H AT ’ S M A K I N G T H E G O U R M E T N E W S I N B R I S T O L
TAKE FIVE
They came; they opened on Cotham Hill; they conquered. Pasta Loco won the hearts of Bristol foodies everywhere from the get-go, and now cousins Ben Harvey and Dom Borel – Ben’s the head chef, Dom’s one of the best FOHs in the city – are opening a new ravioli restaurant in Old City next month. It’s still very much a family affair, though Well, Pasta Loco has been a bit of a triumph! Were you surprised to discover how blown away everyone was? Totally taken by surprise – to be honest, Ben and I didn’t know what to expect. I think we had so much on our plate [!!] that we just didn’t get around to thinking about people’s response. What’s the secret of your success? I think you have to have a wealth of mixed experience within hospitality. You need to have gone through the ups and downs, and really learned from them. You also need to know how to understand and respect the people you work with. It also needs to feel natural; ultimately, you need to love it, really love it.
Tell us who does what in the restaurant . . . Ben’s the man. His passion really guided Loco to where we are today. His curious mind led the kitchen team into discovering some great dishes. So now he guides Konrad, Frankie and Nick on their journeys with food. It’s great to watch and be a part of. Myself, I keep an eye on the front, making sure the small details of good service are applied, but just as importantly, making sure the atmosphere is what it should be – fun and relaxed, with a delicate presence of professionalism. Our manager Ruth Bolton keeps me and the staff in check, basically steering the ship on a daily basis. It’s a great family, and very, very Loco. You’re opening a ravioli restaurant, Pasta Ripiena in November – discuss! Like, why ravioli? Ravioli is fun, as is all stuffed pasta, which we will offer sooner or later. There is so much you can do with it, and there is nowhere in Bristol that currently offers such a unique and simple idea, but one that’s so delicious. And why Old City? To be honest, it was actually an area we were avoiding; we wanted to be in an up-and-coming area, but the Old City seemed so suitable for us. There’s a lot happening around there, and we’re surrounded by some of our friends and family. We feel a ravioli bar will go down a storm, and bring something fresh to the centre. How many covers will it have? Roughly 24, including a few bar seats. I think this is where you’ll be able to find Ben and myself. . . Will it be very similar to Loco in the level of cooking? With Joe Harvey heading up the kitchen (my cousin, Ben’s brother and ex-head chef of Bellita) the food will be slightly more refined, more tapas-style, and very, very delicious. What’s the décor going to be like? Similar to Loco – lots of wood, but a little more green. It’s really exciting; we have Mike Harvey (Ben and Joe’s father, my uncle) in charge of this, as he was with Loco and the initial designs are looking fantastic.
40 I BRISTOL LIFE I www.mediaclash.co.uk