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c h e f !


You’ll probably know Tincan Coffee Co as that great little café on North Street in Southville – but it actually began life in 2011 as a travelling business, trading from an HY Citroen truck. After building up a fleet of vans, owners Adam White and Jessie Nicolson made the decision last year to launch their first ever bricks-and-mortar venue, which has since become known for its great coffee and brilliant brunches. Chef Matthew spent four years studying food and culture in Spain, and this really influences his menus at Tincan. “We use great suppliers with a similar ethos – good, unpretentious food, all made from scratch in our own kitchen,” he says. “We want to serve food for everyone, whether you’re vegan or gluten free, love your sugar or want to be healthy!” Wholesome brunches, sourdough toasties, freshly baked cakes and homemade doughnuts (on ‘Doughnut Fridays’) are all on offer, alongside the carefully chosen coffees, including a locally roasted, directly traded espresso blend.

a Grape match! Sipsmith Sipping Vodka £32, Great Western Wine For a lazy weekend brunch, the ultimate drink is a flavourpacked, hot and spicy Bloody Mary. Start with this Sipsmith vodka and add the very best tomato juice you can find. Mix with Worcestershire sauce, Tabasco, lemon juice, salt and pepper; the amount depends on the level of intensity you want. I like to add celery salt, and just a smidge of horseradish to spice it up even further. Pour over ice and serve with a celery stick.


INGREDIENTS 1 x 400g tin butterbeans 1 x 400g tin chopped tomatoes (best quality you can find) 1 tsp onion seeds 1 tsp chipotle paste 1 tsp coriander seeds 1 tsp cumin 5 bay leaves 285ml water 2 free-range eggs 1 lemon, zest only handful of fresh coriander For the ash salsa: 1 white onion, chopped 2 jalapeños 1 poblano (a type of chilli) 2 tomatillos 2 roma tomatoes 8 garlic cloves small handful fresh coriander METHOD 1 For the ash salsa, throw everything apart from the garlic and coriander under a grill (or over open coals) until blackened. Then crush the garlic and chuck the whole lot into a blender with the coriander. Blitz and season. 2 Preheat the oven to 200C/400F/gas mark 6. 3 Mix the remaining ingredients (apart from the eggs, lemon and coriander) in a roasting dish and bake for 30 minutes. 4 Whilst still warm, spoon the mixture into a heatproof bowl and make 2 separate wells. Crack the eggs into the wells and bake for 12 more minutes until the eggs are cooked but soft. Garnish with fresh coriander, lemon zest and the ash salsa.

Tincan Coffee Co, 234 North Street, Bristol BS3 1JD; 0117 963 3979;



Crumbs Bath & Bristol - Issue 68  
Crumbs Bath & Bristol - Issue 68