NORTHERN LIGHT The Old Butcher’s on North Street in Bristol has launched a brand new Spanish tapas menu, and we’ve been along to test it out (obvs). Scott Hislop (formerly exec chef of the No.1 Harbourside group) is manning the pass now, and it’s a bit of a homecoming too, as he was the chef at sister site The Old Bookshop when it first launched in 2011. Platos is the name of the menu, and it features lots of slow-cooked meats, fresh seafood and hearty veggie dishes right now; our faves are the beef cheek (bang on the money, with the meat coated in a rich and fiery sauce), jamon butter, and the uber-tender, slow-cooked chipotle-smoked ribs. The inside has had a wee bit of a tweak too; new plants and thick red velvet curtains give it a softer, cosier edge.
new kid On the bLOCk MEET ADRIAN KIRIKMAA, WHO JUST OPENED NEW GAFF B BLOCK IN KEYNSHAM an industrial, shabby chic style, and offer great pizzas, coffee and craft beer. How many of you are there in the kitchen? There are three in the pizza division, with the team headed up by pizza legend Ben Sacree!
facebook.com/theoldbutchersbristol So, Adrian, when did you begin cooking? When I was a wee boy in Scouts, over campfires. That was when I discovered I loved food, and decided the best way to eat was to cook! Fondest foodie memories from your childhood? Ha, that’s an easy one. I’ve never forgotten my first prawn cocktail; it was 1978 in St Peter’s Port, Guernsey, and it blew me away! How long have you been in the industry? It’s been 35 years now – and I’ve enjoyed every minute.
SChOOL OF wOK
A pair of Bristol chefs have launched a brand new educational scheme. Having teamed up with Weston College, St Katherine’s School and Ashton Gate Stadium, Josh Eggleton and Adrian Kirikmaa (who is also this month's New Kid on the Block!) hope to “pair practical skills and food knowledge with actual industry experience in professional kitchens,” to inspire chefs and give them the best start in the industry. Students will be taught by professional chefs, taken to visit producers and artisans, and given the opportunity to cook at events and take up apprenticeships that fit with their career goals. The School of Food aims to boost the numbers of people entering the hospitality industry, and ensure there’s a supply of new, experienced talent to support our growing food and drink landscape. school-of-food.co.uk
And how would you describe your style of cooking? Rustic, seasonal and tasty! What’s been the toughest job of your career so far? When I started work at Billesley Manor; I had to build a team from scratch and maintain two AA rosettes. And your proudest achievement? Being named Best Ambassador for Food back in 2014 was a highlight. But I’m incredibly proud of my work with City of Bristol College, my charity work – and also opening B Block at The Chocolate Quarter in Keynsham. Speaking of which, tell us about the concept of B Block. We wanted to pay tribute to the original chocolate factory, so have designed the restaurant with
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Besides opening B Block, what else have you been up to recently? I’m part of Bristol Food Connections and am involved in lots of work in the community and for charities, including work with the homeless, ARA, Bristol Drugs Project, Matthew Tree Project and the Nicola Corey Support Foundation. I also help to plan Great Bristol Menu and have just co-founded The School of Food, to help train and inspire young people interested in a career into hospitality. You keep yourself busy, don’t you! When you do get a bit of spare time, which local restaurants do you like to eat in? Flour and Ash, Pi Shop, The Pony and Trap, and Hart’s Bakery. What do you think of the local food scene? I consider Bristol the capital of the UK for food; there has been a culinary revolution here over the last five years, with the number of restaurants trebling. Bristol’s fantastic, diverse culture is represented in its restaurant offering. What are your favourite ingredients at the moment? Squash, bay leaf, star anise, chillies, kale and artichokes. I also love to pickle and brine ingredients! Do you grow anything yourself? Yes, I have an allotment in Westonsuper-Mare, where I live; we grow pumpkins, squash, raspberries, tomatoes, pears, apples and plums. I love making homemade jams and chutneys. Favourite suppliers you use for the restaurant? One of my favourites is Wogan Coffee; Matt is a coffee legend. I also love working with Total Produce, who support our charity and community work. b-blockpizza.co.uk