( supper club )
to be there, as all their latest dates have sold out pretty sharpish – though please keep your eye out for more), was a Sunday lunch at the ace Wilsons, on Chandos Road. Two long, communal tables stretched the length of the modestsized, light-filled dining area (this really is a great spot for a daytime meal, with the windowed frontage filtering in buckets of sunlight, illuminating the white walls), and there were families, couples, and pairs of friends sat together at both. We took seats next to Jan and Mary – owners of the restaurant – and their curly haired, avo-loving toddler, Robin. Everyone had kicked off this BYO affair as appropriate (i.e. with plenty of wine), and we were soon being served a pheasant consommé, spiked with vodka, burnt green chilli and a Grow Bristol coriander shoot – a fiery, hearty, really savoury shot that the ensuing cold weather has had me craving ever since. The menu proper began, though, with this issue’s Hero Ingredient, chicory. The bitter leaves – like little crisp, pale saucers – were filled with small chunks of sweet chopped date and walnut, and crumbs of spiced, salty Somerset goats’
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