10 Questions With: Ed Barrow from Bristol Pasta Club
On the first Thursday, Friday and Saturday of each month, Gather, a stand-style coffee shop on Bristol’s Park Street turns into an intimate, candle-lit dining room where eighteen delighted diners are served a three-course set menu featuring fresh homemade pasta, and some of the best local produce that the South-West has to offer. But this very easily could not have been the case. Because the creator behind Bristol Pasta Club and Monday Pasta Club, Ed Barrow, started off his life studying to be a lawyer - not a Chef… But, wow, isn’t Bristol glad that he found his way into the culinary world?
Ed was well-embedded within the iconic Bristol food scene before the venture into the world of pasta, working as a baker at the beloved cake shop, Ah Toots, before founding both Bristol & Monday Pasta Club.
He has moved on from the world of cakes now though, and has since written a delicious recipe book and hosted a number of sell-out supper clubs.
Ed is the embodiment of everything that makes Bristol’s food scene as special it is: authentic, innovative, passionate and hard-working.
It was a genuine pleasure to talk to Ed, and a real treat that he can be the very first in our new series - ’10 Questions With:’ where we will be talking to some of the local greats within the South West food world!
1. You went from studying law at Liverpool to moving to Edinburgh to train as a chef, what shifted in you? How did you come to realise that law wasn’t for you, and the culinary world was where you wanted to be?
Although my passion has always been cooking and food, growing up and hearing horror stories of the hospitality industry and the lifestyle of working in professional kitchens had kind of put me off. I went down the more academic route in school and finally applied to university to study law. There was a a very last minute decision to defer my place, spend some time out of education and go from there. I chose to pursue my passion and do something I really enjoy as a career. I’m so pleased I made this decision and went down this route, even with the long and sometimes unsociable hours.
2. Why pasta? You have a wealth of experience in the world of baking and pastry… so what makes pasta your big love?
Well pastry and pasta both have a lot of similarities, not only in the names, but the ingredients and how hands-on and tactile you have to be working with these foods. After training in pastry at cookery school and homing my skills in this field, discovering the world of fresh, handmade pasta appealed to me hugely and is a rabbit hole I still find myself in now.
3. What has been the highlight of your career?
It would have to my book I published last year with Octopus Publishing. Being able to see the inner workings of a publishing house and the whole process from the very first meeting of presenting the idea although way through to the week-long photo shoot. Being able to live out a dream of writing a cook book is most certainly a huge highlight for me.
4. If you could only cook ONE pasta recipe for the rest of your life, what would it be?
Definitely Ragù Bolognese. It’s a classic for a reason. A well made, slow cooked bolognese sauce hits the spot every time. The comforting, childhood memories of spaghetti bolognese are also definetly a big reason for choosing this dish.
5. What is the best thing about being part of Bristol’s (incredible) food scene?
It’s got to be the customers that come to my events. Bristolians and the people that reside here seem to be so supportive of independents businesses and especially small ones like mine. I have people who come back multiple times to my supper club and events and I’m super thankful for that, especially as Bristol is so saturated with amazing places to eat.
6. What are the top three things that, for you, are needed to make a brilliant dining experience?
Other than good food which I think goes without saying, I’d say good company, good music and some nice glassware.
Bristol Pasta Club
7. If you had £5 to make a pasta recipe, what would you make?
Well, a lot of dishes actually. Apart from meat or fish heavy dishes, the majority of pasta dishes are relatively cheap in comparison to a lot of other cuisines. I’d probably choose a nice tinned fish recipe, something like a Sardine, Cherry Tomato and Lemon Tagliatelle. Tinned fish is so underrated, very affordable and goes a long way in a pasta dish.
8. What is your earlier food related memory?
It’s got to be a Sunday roast for me. It’s the definitely the meal I remember the most and have the fondest memories of from when I was growing up. Sharing the tables with grandparents, friends and family and the slight chaos of serving up and tucking in to a big Sunday roast brings.
9. What is one thing that has surprised you about running Bristol Pasta Club?
I would say the amount of support I have gained from it and how quickly it gets booked up. I’m always so shocked every month once tickets go on sale and it seems to sell out within a couple of days. I’m super grateful for how on-board people seem to be about Bristol Pasta Club.
10. What would you say is special about a dining club compared to a traditional restaurant experience?
I think the biggest difference is the set menu aspect of it. Rather than an a la carte menu like the majority of restaurants, each month sees a careful chosen seasonal three-course set menu. It is three dishes that celebrate the seasonal ingredients of that month and then have a handful of carefully selected wines to go alongside the food.
Interviewed by the founder of the Everyday Magazine, Jessica Blackwell
