FOOD AND DRINK NEWS Edible snippets

FOOD & DRINK

SN A P SH OT S O F B R IS TO L’S FO O D SC E N E

SIPPIN’ ON GIN & JUICE 6ow that we¼ve seen off ignored ,ry 2anuary, we can oٻ cially say »let the drinking be gin ¼ as we welcome a Ruicy new boobe Roint to *ristol. 4anding in a prime spot on 8ark ;treet this month, /in  2uice will serve up healthy food and pressed Ruices in the day and transform into a bar at night. <he *ristol Roint is one of fi ve new locations being launched and builds on the highly successful sites in +ardiff and +heltenham, bringing the total number to 11. With over  gins on off er, beginners and connoisseurs alike will easily fi nd that certain gin ne suis quois… www.ginandjuice.com

SQUEEZED IS BACK!

°and bigger than ever. )fter closing his tiny shop in +argo , *ristol¼s award-winning burger ninRa )lex 0ayes has moved into a new home at +argo 1. 1t¼s twice the sibe of the old digs (though still Yuite dinky, with more seating, an outdoor dining space, longer trading hours and exciting  a larger menu. We¼re already salivating like the wolf in the Three Little Pigs at the thought of our next dirty burger° www.bristolsqueezed.co.uk

EAT DRINK BRISTOL FASHION – FIRST LOOK AT THE LINE-UP! The tastiest foodie news so far this year is that Eat Drink Bristol Fashion is coming back, at a new, larger site at Castle Park between 2-3 May. Tickets are now on sale, and among those planning to part you from your hard-earned are Little French, The Pony & Trap, Root, Woky Ko, Bravas, Paco Tapas – and those are just the Bristol restaurants working the Bristol Taste Tent, where you can sample dishes for a fi ver.

Meanwhile, over at The Banqueting Tent, Josh Eggleton, Romy Gill and Peter Sanchez-Iglesias will be collaborating with visiting guest chefs; Team Love are curating the music, and the fourth and fi nal banquet of the weekend will see Bristol’s Futureboogie DJs providing the musical backdrop.

We’ll see familiar and new faces take to The Demo Stage to share their culinary skills over the weekend, and in addition to the food and feasting, there’s a host of live acts and DJs at The Band Stand, with Doreen Doreen, Red Ray & The Reprobates and Steve Rice on the Saturday line-up and Laid Blak, The 45s and Queen Bee on Sunday. More in our next issue, if we can track Josh down. For more: www.eatdrinkbristolfashion.co.uk

FIRESTARTER 1f you¼re a hopeless at getting a fi re going but love food over Æ ames, this one¼s for you. 4ive fi re and **9 expert /enevieve <aylor has announced the launch of a new cookery school focusing on all aspects of live fi re cooking. <he *ristol .ire ;chool will open its doors this spring and has one aim; teaching people to ,o .ire *etter. ¹7nce you master the fi re, it Rust becomes cooking,º says /en.

)ll aspects of fi re cooking will be covered in a range of day and evening classes and will be limited to small groups to allow for an intimate and friendly learning environment. 3eep a watchful eye out for the  class schedule, coming this month. www.genevievetaylor.co.uk

A FEW OTHER TASTY BITES..

CAVE COMES TO GLO’ ROAD Wine shop and deli by day and restaurant by night, +ave is coming to /loucester :oad in early 5arch, off ering up boobe, cheese, charcuterie, bread, chutneys and more.. www.cavebristol.co.uk

GIRLS * JUST WANNA HAVE RUM **

* And indeed, guys ** Also other spirits

While we’re sure Dry January did us a world of good, we’re not ashamed to admit that we lunged for the booze as soon as the clock chimed 12 o’clock on the 31st. To be fair, we’d argue that a warming tipple is just what we need to see out the rest of the winter with good spirits

Words by Meg Coast

With that in mind, we sounded the horn and sweet-talked some of Bristol’s finest bartenders into sharing some of their ultimate cosy, cold-weather cocktails with us. Pre-empting a penchant for obscure ingredients, we implored them to give us easy mixers that you whip up yourself at home. They mostly listened.

ALCHEMY 198 Gallery, bar and café combined, Alchemy 198 on Gloucester Road is the perfect spot to kick back and have a drink with the gang while enjoying anything from live music to women’s comedy nights and art workshops.

Witches’ Brew A wickedly delicious potion guaranteed to warm you from head to toe.

In the mix… Double shot of coconut and dark chocolate infused in-house dark rum Dash of Tia Maria Pinch of cinnamon Milk or milk alternative

Add the coconut and dark chocolate-infused rum and a dash of Tia Maria to a glass piled high with ice. Pour milk (or milk alternative) over the ice to the top of the glass to create wisps of white through the dark spirits below. Finish with a pinch of cinnamon.

BAR 44 Spit-Roast Negroni A rich and warm roasted pineapple flavour balanced with the herbaceous depth of Campari and spice of Spanish Vermút. A perfect winter alternative to this timeless classic.

In the mix.. 25ml spit-roast pineapple gin 25ml Campari 25ml La Copa Roja Vermút

Shake all ingredients over ice in a Boston shaker and strain into a tumbler over ice. Garnish with a slice of orange peel.

www.bar44.co.uk

HYDE & CO The Tattletale Rich, warming and indulgent, The Tattletale is an equally delectable descendent of the Grand Tattletail from a Hyde & Co menu of days gone by. It called for Bruichladdich Black Art and Octomore whiskies and tasted incredible - but at a combined value of £430, well.. let’s stick with this one, shall we?

In the mix… 1 barspoon local honey 2 dash orange bitters 2 dash angostura bitters 35ml Highland scotch 15ml peated scotch

Stir all together in a mixing glass to dissolve the honey and then add ice, stir until cold and strain over fresh ice in an old-fashioned glass. Finish with a twist of lemon and orange.

www.hydeand.co