M A I N S
“This last year has been an incredible one,” says head chef Chris Cleghorn. “Not only were we awarded our first Michelin star last October, but we’ve just found out that we’ve maintained it too, meaning we’re still the only Michelin star restaurant in Bath. Our aim is for every customer to have an exceptional experience, and since Crumbs magazine focuses on the area’s dining culture and the best in our area, it’s a special honour to be recognised.” Since the awards ceremony, Chris has taken time out to support Fareshare South West – which helps to feed thousands of children from deprived areas – by cooking breakfast for the children of St Martin’s Primary School. “We do this using surplus food,” Chris says, “and I’m all for no waste. In fact, you can expect to see The Olive Tree working with many important causes in the future, as it’s important we give back to the community.” What did the judges say? “Chris’ flair and knowledge of flavours mean he creates original contemporary dishes from classical ideas. Also impressively keen to help the next generation of chefs.” olivetreebath.co.uk
BEST BAR/PUB
ORCHARD INN
This December sees the first anniversary of co-owners Steph Iles and Sam Marriott taking on the lease at The Orchard Inn on Bristol’s Harbourside, and things have been all go ever since. “We hope that our genuine passion and enthusiasm for cider – and for traditional freehouse pubs generally – is apparent,” Steph says, “and at a time when bars are outweighing ‘proper’ pubs, I like to think that the Crumbs judges wanted to show their respect to a true Bristol institution. The continued support of the regulars who have been drinking here for years has been so important to Sam and me – it shows we must be doing something right! – but we’re also pleased to have attracted new customers, who’ve since become regulars too.” They’re currently planning a party for the locals to help them celebrate their first year – “we want to take them to a wassail at one of our cider maker’s farms,” Steph says – and they’re keen to get involved with external events, to showcase their incredible ciders. What did the judges say? “The Orchard Inn is a stand-out offering in Bristol, with cider at the heart of what it does. A true, honest local pub.” orchardinn.co.uk
BEST ROAMING KITCHEN
PH OTOS BY N I CC I PE ET A N D F OC US F IR S T M E DI A
QUEEN AND WHIPPET CATERING
“We help private and corporate catering clients delight their guests with relaxed fine dining,” say Jo and Pete Cranston, founders of Queen and Whippet Catering. “Using incredible West Country produce we create restaurant-quality menus that showcase our values, and through consistently positive client feedback we’re confident that our food and service are really hitting the mark. When the thank-you cards drop onto our doormat, it makes our hearts absolutely sing!” These guys set out to create a tailored experience for every event, and as well as the big stuff love running smaller, more intimate supper clubs; they’ve become a recommended supplier at local venues that share their ethos too, including Hilles House and Parish’s House. What do they think swayed the judges to pick them as winners? “Perhaps they’ve tried Pete’s cave-matured Cheddar gelato,” Jo says, “as it seems to win everyone over? Starting up a food business is tough, and winning a Crumbs Award validates our decision to stick it out and keep the quality high.” What did the judges say? “Queen and Whippet smartly seized an opportunity to provide high-class catering, with distinctive themed menus for private and corporate clients.” queenandwhippet.com
From top: Chris Cleghorn, with an award (we’re saying) to rival his Michelin star; Steph and Sam at ‘proper pub’ The Orchard Inn; and Jo and Pete of Queen and Whippet Catering
BEST COOKERY SCHOOL
SQUARE FOOD FOUNDATION
Square Food Foundation teaches people of all ages and abilities how to cook good food. “This year we launched an ambitious programme with a local primary school, Oasis Academy Connaught,” says founder Barny Haughton, “and over the next year we’ll work with their children, families and staff to transform food culture and tackle food poverty. Our 12-week training programme, How To Be 62 CRUMBSMAG.COM