FOOD AND DRINK ourdough continues on its

SOUR POWER

After the fi rst lockdown, popular Gloucester

Road café Bakers & Co reopened as Bristol’s fi rst and only sourdough bakery, with innovative baker Brett St Clair in the kitchen

Bakers was my go-to for brunch tried the results, and realised it wasn’t just as with my family long before I good, but far better than, the usual croissant, worked there,” says Brett. “So I knew we should adapt it to everything we when I was looking for a new do. We already made sourdough bread, and ob, it fi t the bill; what wanted if we could make a sourdough croissant to a to do at the time was to get back high standard, then why not sourdough buns, into a kitchen, after almost eight brioche etc? years in a bakery, while still being involved with the baking side of things as well. What does sourdough add to sweet treats such as brownies and pastries?

What kickstarted the sourdough In the brownies it balances the sweetness of revolution at Bakers & Co? the mix, and also the bitterness of the dark uring the fi rst lockdown we worked hard to chocolate, so it’s got some dimensions to keep Bakers open and able to provide a good it; it isn’t just your usual sweet-treat sickly o ering for everyone. ithin a week people brownie. In the pastries it also adds dimension were requesting croissants, but there were no to everything. I love croissants as much as the supplies of fresh yeast because of the sudden next person, but usually they tend to be very demand from home bakers. So, I went out on one-note, buttery at best or just plain bland at a limb and tried to make a sourdough croissant worst. Like the brownie, sourdough balances from our regular formula. As soon as we all out the sweetness.

Tell us what’s on the current menu The ham and cheese croissants we make at the moment are super-popular; they get garnished with a little skewer of pickles, which lend contrast to the richness. We also rotate a couple of other savoury croissants through the week. The wholewheat fruit galettes are really great, too; we don’t make them too sweet, and with the wholewheat in the pastry they work really well for breakfast or an afternoon treat that you don’t need to feel guilty about it.

Any Christmas specials? We’re going to be making as many mince pies as possible. We’re also going to be providing them for the Bristol Food Union Christmas hampers, which is great to be involved with. Also expect to see Christmas puddings and stollen, and as we’re a sourdough bakery some panettone might be in the mix as well.

How early do you have to start work in the morning? I start at 6 everyday, but as I commute from Frome, which takes about an hour, I’m usually up at 4.30 every day.

How has local support been for the café over lockdown? The support from the community has been fantastic, we’ve been lucky enough that people love and value what we do and have continued to turn out for it. The support from local businesses and other bakeries as well has been heartwarming. There’s always been somebody reaching out with encouragement in some form, and it’s kept everyone going.

For more: bakersbristol.co.uk

BRETT’S APPLE, PECAN & MINCEMEAT SOURDOUGH BUNS Makes 15 “This recipe needs to be started a day in “This recipe needs to be started a day in advance, but trust me: you do all the work up advance, but trust me: you do all the work up front, then you can relax,” says Brett. front, then you can relax,” says Brett.

Dough 0g sourdough starter starter 1kg white bread fl our 1kg white bread fl our 00g milk 00g milk 4 eggs 4 eggs 20g salt 20g salt 0g caster sugar 0g caster sugar 2 0g unsalted butter 2 0g unsalted butter Sticky sauce 1 0g unsalted butter g dark brown g dark brown sugar sugar 110g honey 110g honey 1 0g milk 1 0g milk ¼ tsp sea salt ¼ tsp sea salt 6 apples (Golden 6 apples (Golden Delicious are my Delicious are my preference) preference) 1 0g roughly chopped 1 0g roughly chopped pecans pecans 00g mincemeat 00g mincemeat (homemade or store) (homemade or store) Crème fraiche to serve Crème fraiche to serve

1. In a mixer combine the sourdough 1. In a mixer combine the sourdough starter, milk, eggs and fl our, and work to full starter, milk, eggs and fl our, and work to full development (about 5 minutes on slow speed development (about 5 minutes on slow speed then 5 mins on medium); the dough should then 5 mins on medium); the dough should come away cleanly from the edge of the bowl. come away cleanly from the edge of the bowl. Once developed add the salt, sugar and butter Once developed add the salt, sugar and butter in two stages and mix on medium speed till in two stages and mix on medium speed till combined and the dough comes away cleanly combined and the dough comes away cleanly from the bowl. from the bowl. 2. Turn out the dough and round into a rough 2. Turn out the dough and round into a rough ball, put back in the bowl and cover for 1 hour, ball, put back in the bowl and cover for 1 hour, repeat turning out and rounding the dough, repeat turning out and rounding the dough, then leave for another 2 hours. Turn out onto then leave for another 2 hours. Turn out onto a lightly fl oured rectangular tray around 0 a lightly fl oured rectangular tray around 0 20 cm is good, preferably one with sides and 20 cm is good, preferably one with sides and press out the dough to the size of the tray, wrap press out the dough to the size of the tray, wrap with cling fi lm and refrigerate till fi rm about 2 with cling fi lm and refrigerate till fi rm about 2 hours). hours). . hile the dough is chilling prepare the sauce. . hile the dough is chilling prepare the sauce. Add all the ingredients into a large saucepan Add all the ingredients into a large saucepan and slowly bring to the boil. oil for 2 minutes and slowly bring to the boil. oil for 2 minutes until the sauce is smooth. Pour into a parchment until the sauce is smooth. Pour into a parchment paper lined tray again with sides, around 0 paper lined tray again with sides, around 0 0 cm is good . nce cool, sprinkle the pecans 0 cm is good . nce cool, sprinkle the pecans over the top. over the top. 4. Peel the apples, quarter and core. Take the 15 4. Peel the apples, quarter and core. Take the 15 biggest uarters and fi nely slice each one. ress biggest uarters and fi nely slice each one. ress lightly on each quarter to fan it out then place lightly on each quarter to fan it out then place in the tray spaced out evenly in rows in the tray spaced out evenly in rows of 5. Finely slice the remaining apple quarters of 5. Finely slice the remaining apple quarters and reserve for fi lling the buns. and reserve for fi lling the buns. 5. Once the dough has chilled turn out onto 5. Once the dough has chilled turn out onto a lightly fl oured surface. oll out into a large a lightly fl oured surface. oll out into a large rectangle about 0cm high by almost a metre rectangle about 0cm high by almost a metre wide. wide.

6. Once you’re happy with the size, spread the 6. Once you’re happy with the size, spread the mincemeat over the surface of the dough, then mincemeat over the surface of the dough, then cover with the reserved apple slices. Starting at cover with the reserved apple slices. Starting at the top begin to fold the dough bit by bit towards the top begin to fold the dough bit by bit towards you into a big sausage (think Swiss roll!). Trim you into a big sausage (think Swiss roll!). Trim the ends so the dough is an even size all the way the ends so the dough is an even size all the way along. Now divide the dough into 15 portions along. Now divide the dough into 15 portions (measure twice, cut once). Lay each piece of (measure twice, cut once). Lay each piece of dough into the tray, each on top of a sliced dough into the tray, each on top of a sliced quarter of apple. quarter of apple. 7. Cover the tray either very loosely with 7. Cover the tray either very loosely with cling fi lm or a clean plastic shopping bag. cling fi lm or a clean plastic shopping bag. Prove overnight, about 12-14 hours at room Prove overnight, about 12-14 hours at room temperature. The buns should have doubled in temperature. The buns should have doubled in size. ake at 1 0 C for 2 0 mins. llow to cool size. ake at 1 0 C for 2 0 mins. llow to cool for 15 mins. Place another tray on top of the for 15 mins. Place another tray on top of the buns and then carefully invert the trays so the buns and then carefully invert the trays so the bottom is now the top. Cut each bun apart with bottom is now the top. Cut each bun apart with a small serrated knife, or serve as is. na small serrated knife, or serve as is.

Tamil tigers: Raja and Saravanan of Nadu

FOOD AND DRINK SNIPPETS WORD’S OUT… Josh Eggleton and family are opening a second PONY AND TRAP on North Street. Expect to hear a lot more about this in future issues… For more: theponyandtrap.co.uk

Describing itself as a ‘bar in a bottle’, new drinks concept HOCUS provides a 50cl bottle containing a neutral blended spirit base, a 25ml wooden measurement jigger and a beautiful sleeve of 20 spirit essence ampoules that looks like the world’s most exciting chemistry kit. You mix the essence with the spirit, to create a range of drinks – gins, vodkas, rums – to be drunk straight up, with a mi er or in a cocktail. ocus is fi ltered in the , then blended and bottled by hand in Bristol. For more: hocus.uk

New Sri-Lankan and Tamil restaurant NADU is poised to open in Masa + Mezcal’s old site in Stokes Croft. It’s brought to you by restaurateur Raja Munuswamy and executive chef, Saravanan Nambiraja of Nutmeg fame; nadu means land or place in Tamil, and the concept is inspired by both Raja and Saravanan’s Tamil heritage. For more: nadubristol.com CAN COOK, WILL COOK . . . All about the Cooks is a collective of talented Bristolians who make extraordinary dishes in their own home, for collection and delivery to yours. We think Christmas is the ideal time to sample some of their distinctive cuisines . . .

Ximena, Redland: “I love to create a traditional gingerbread house at Christmas. It makes me feel really festive.”

Indira, Easton: “In Cuba, Christmas Eve is the most special day. The traditional meal is a whole suckling pigserved with a traditional congri – black beans, cassava, sweet or green plantains and salad. There is usually plenty of rum involved too.”

Mona Mona, Stoke Bishop: “I like to cook a festive feast of a whole roasted duck, with a glaze of orange, honey cinnamon and cardamom powder all over the bird.”

Duygu, Clifton: “Over Christmas I’ll cook a whole stu ed chicken stu ed with rice, blackcurrants, pine nuts, herbs and spices. Once it is cooked, I remove it and cover it in a tomato and yoghurt paste and then bake until crispy and golden.”

Giuseppe, Southville: “For 31 December I make a traditional plate of lentils withcotechino (Italian pork sausage). In the Roman Empire, lentils were believed to resemble coins, so the dish is said to bring luck and prosperity to those who eat it.” For more: allaboutthecooks.co.uk

Ximena Indira

Giuseppe

Duygu

LOVE YOUR INDEPENDENT LIFE IN BRISTOL

So much more than a home for later living, THE VINCENT offers unparallelled levels of style and luxury for people over 60

Independent later living is rarely more stylish than at The Vincent, close to Clifton Downs in Bristol’s desirable Redland area. The development offers luxurious amenities in beautiful surroundings, in homes that are available to buy or rent.

Elevating community living to a new level of comfort and luxury, The Vincent includes a wellness spa and innovative restaurant among its many amenities.

The newly opened contemporary restaurant, The Vincent Kitchen, is located in the grand Queen Victoria House, and opens up onto the South Terrace meaning that you can enjoy the gardens at any time of year while you dine. Reflecting the ethos of the whole community, The Vincent Kitchen focuses on sustainability and supporting local producers.

A short distance from the restaurant, across a walkway through the glorious gardens, is the enticing Wellness Spa. Offering a similarly tranquil vista both through its glass wall and from the welcoming sun terrace, fitted with comfortable loungers, the spa is designed to enhance the wellbeing of those who call The Vincent home. In addition to a hydrotherapy pool, the spa features a herbal sauna, steam room and treatment rooms for a range of massages, beauty and therapeutic treatments to rejuvenate or relax.

Before treating yourself to a massage you could stop off at the welcoming, state-of-the-art gym, accessible for all fitness levels. The adjacent stretch studio hosts many popular classes, including yoga and pilates.

The refurbished Queen Victoria House offers the ambience of a stylish hotel, which is particularly evident in the Owners’ Lounge. Plush velvet sofas, carefully curated artwork and elegant lighting create a wonderful space to unwind with a book or meet friends for a drink. For visiting friends or family, a guest suite is on offer, making hosting enjoyable and stress-free. This can be booked with the on-site general manager and Lifehosts, who pour all their energy into The Vincent community.

Finding your next home and moving into a later living apartment is a big decision. With Pegasus, part of Lifestory, big decisions don’t have to be set in stone. Lifestory Choices provides the freedom to live life on your terms, with homes at The Vincent available to buy or rent. Homeowners enjoy no exit fees, providing welcome additional security and financial flexibility. n

To find out more about living at The Vincent or to book a private appointment call: 0117 981 4352 or email thevincent@lifestory.group Sale prices start from £399,999 or rent from £2,294 pcm.