Last week marked the opening of Jikoni’s brand new restaurant location in Bristol city centre.
Jikoni East Africa serve street food from Somalia, Kenya, Tanzania and Ethiopia. We have been firm favourites of Jikoni since their pop up at the Pipe and Slippers, earlier this year, so you can imagine our delight when we were kindly invited to celebrate with them at their soft launch.
Read MoreThe origin of Gigi’s is that of a culinary meet-cute. Rapha approached Alberto - who was running his pop-up, Grano - with the idea of collaborating on a joint pop-up at the Old Vic Theatre. To use their words, “what started as a professional partnership soon became a shared journey”, which then led to a pizza-eating trip through London, Rome and New York City - and thus, Gigi’s was born.
Read MoreIt’s a caponata summer! Caponata is a summery Sicilian dish, often served as a starter or side, with fresh crusty bread. It’s sophisticated yet indulgent; sweet and sour; oily and downright delicious. Serve this at your next dinner party or make yourself a batch for the week.
Read MoreThis July, we were lucky enough to be invited to Feast On, Bristol’s biggest, independent food festival. We were delighted to dine and relish in the collective joy of food for foods sake and to meet so many likeminded people and local talent.
Read MoreA fresh, fuss-free falafel recipe that brings bold Middle Eastern flavours to your table, perfect for summer salads, wraps or snacks with some hummus or tzatziki.
Read MoreBorn and raised in the lesser-known coastal city of Ancona in Italy, Riccardo Damiani moved to Bristol where he opened La Panza - a traditional Italian trattoria. Loosely translated to ‘big, full, happy belly’ in Italian, La Panza embodies the trattoria-style - the sort of friendly, laid-back restaurant that Redcliffe locals are lucky to have on their doorstep.
Read MoreHerby and fragrant, this recipe utilises the humble white onion, stuffed with rice and mince, then cooked in a rich, tomato marinade. Onions dolma, also known as Sogan Dolma, is a traditional Turkish dish. Dolma simply translates to ‘stuffed’, a cooking technique attributed to Middle Eastern and Mediterranean cuisine whereby vegetables are stuffed with rice, herbs, spices and sometimes meat.
Read MoreMaking pickles, especially mango pickle, was a ritual at home in Bombay. Today, on an unusually hot summer day in the UK I was transported back to my grandmother‘s kitchen in the midst of all those flavours, smells and sounds.
Read MoreGrill sizzling, drinks on ice, and friends gathering in the garden as the sun lingers overhead - few things capture the spirit of summer like a barbecue. To celebrate the summer season, I’m sharing a vibrant series of recipes designed to bring bold flavours and effortless style to your outdoor table.
Read MoreParkinson’s disease robs you of many things. Of ALL the things that Parkinson’s has stolen from me, I would most certainly put food right up there in the top five - the other contenders being spontaneity, independence, movement and dignity.
Read MoreIt’s asparagus season! British asparagus typically runs from late April to late June, so now is the time to try this quick and easy prosciutto-wrapped asparagus. This recipe is the perfect spring side dish - simple, seasonal and delicious!
Read MoreQuick to prepare, this green bean salad is perfect for your midweek lunches. Packed with plant-based protein and rich in antioxidants to make sure you stay full throughout your day, and well this spring.
Read MoreOn 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?
Read MoreThese cookies, or shortbread biscuits (cookies somehow sounds cosier in this context), can be offered as a gift, over coffee with a friend, just as they are, on a plate. Or they can be wrapped up in pretty paper, or greaseproof, whatever you have to hand. If you have a ribbon lying about why not use that to make it into a more special gift.
Read MoreA comforting, affordable, winter warmer – and very versatile depending on what you fancy and what is in the fridge.
Read MoreFull of fruit to give it wonderful sweetness, it is best served with salty butter liberally spread on a thick slice. The best thing is keep it in the oven long enough to make the top slightly crusty so you have a bit of texture to it too. My sister makes this every time we have a family event or picnic and it’s all I can do not to mug her for it as soon as she walks in the door.
Read MoreI do sympathise with those who ardently hate on the small plate. It’s easy to feel conned when a £14 dish arrives on a plate the size of a coffee coaster, and you realise you could easily devour the morsel in a singular bite. Or - a small plates favourite - when you dutifully order the recommended ‘2-3 plates per person’, wind up £50 lighter - and still leave the restaurant hungry. This modern phenomenon of small plates is an extremely fine line to balance, and let's be honest, some restaurants aren't quite getting it right.
Read MoreBristol's food scene is full of truly awesome places. Every corner of this city is home to incredible restaurants, cafes, bars and vibrant street-food markets. There are countless choices to pick from, but some of them are an absolute must - and I had the pleasure to talk to one of the most iconic of them. Here is my interview with Zak Hitchman, Head Chef at the Michelin-star restaurant, and true gem of Bristol, Casamia
Read MoreWhen it comes to posh restaurants with incredible views in the UK, people often tend to assume they can only be found in London. Of course, the capital is indeed filled with restaurants that offer great views of the London skyline and incredible food whipped up by highly skilled chefs.
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