MUNCH Quorn Foods Culinary Periodical July 2022, Issue 8 8 BRISTOL INSIDE Take a trip down to one of the South West's biggest food hubs Infamous for heritage ingredients, shipping container pop ups & cider slushies
MUNCH All design and editorial created in house by the Quorn Culinary Team unless stipulated Please contact culinary@quornfoods com to feature or feedback Quorn Foods Culinary Periodical Bristol has such character which is shown through its quirky, buzzing food scene with so many food stories to uncover in each restaurant From the infamous cider to the hearty warming local pies, you will have a " gurt lush" weekend! Abbie
E 5 I'M QUORN VERTED Bringing a combination of Quorn & Thatcher's together, to make a truly Bristolian meal from home 15
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'A spot you will definitely be rushing back to....' B U L R U S H
George Livesey opened the Bulrush back in 2015 in a cosy, humble spot nestled in Cotham village This intimate dining experience focusses on locally sourced & ingredients, micro herbs their in house vertical garden. Bulrush serves up a seasonal changing tasting menu combining Japanese and Scandinavian influences with homage to the comfort Modern British classics. With vegetarian tasting lunch menu, their current summer lunch menu delicious variety Bristol's local produce playful
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formats & combinations. MENU HIGHLIGHTS INCLUDE: FERMENTED BARLEY, JERUSALEM ARTICHOKE, OYSTER MUSHROOM & BLACK GARLIC SALT BAKED CELERIAC, TRUFFLE SEAWEED, ALEXANDERS & HAY SAUCE BBQ ENGLISH ASPARAGUS, SPRUCE, JERSEY ROYALS & PUMPKIN SEEDS FOR SO LONG BRISTOL ONLY HAD TWO MICHELIN STARRED RESTAURANTS, BUT THEN BULRUSH BURST ON THE SCENE GAINING ITS FIRST MICHELIN STAR IN 2018
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BOX E (left) This intimate 14 person dining space is serving up Modern British fine dining seasonal tasting menu's, known for its rainbow wine list & key dishes include the miso glazed aubergine with sesame & roast fennel with dukkah ROOT (above) Run by Ex Pony & Trap Chef, this dining space has a unique focus on making the vegetables the main focus instead of the side dish Serving up delicious pairings including jerk carrots with apricot ketchup & roast beetroot, fermented honey & walnut butter.
Cargo is a new restaurant concept based in shipping containers which has opened in the newly regenerated Whapping Wharf district, it is home to some of Bristol's most unique dining experiences.
Jigaraki (left) This Persian & Levantine inspired street food joint is serving up vibrant, colourful & flavourful bowls, wraps & tacos With an option to pick your toppings, sauce, & side, featuring items such as: zatar cauliflower with carrot & bigella salad, topped with garlic tahini
Bandook (Right) Known for its powerful & punchy flavours integrated into their South Indian inspired small plates, with plenty of vegetarian & vehan options Dishes include: Vegan gobi chicken 65, paneer kati rolls inspired by kolkata street food & Papri chat with sticky tamarind sauce.
PASTALOCO CO UK LITTLEHOLLOWSPASTA CO UK PASTARIPENA CO UK
PASTA LOCO Pasta Loco was Bristol's first fresh pasta eatery, which has inspired a new wave of Italian cafes With their daily changing specials, using local & seasonal produce Their menus are tailored around the weather; for a sunny day the spinach, lemon & ricotta torolo with cime de rapa & for a chilly day cosy into a bowl of bucatini bolognese Deli by day & trattoria by night Situated in a tiny deli off Chandos road in Clifton, this cosy spot is home to some of the biggest flavours. Featuring delicious vegan options also such as their Campanelle with, roasted plum tomato, vegan nduja & pangrattato With daily specials & a viewing window where you can watch the pasta being made in the day, this is a definite bucket list spot. Pasta Ripena is sister to Pasta Loco, but with the unique speciality in stuffed pasta parcels, right in the hub of St Nicholas market, this is a perfect lunch & dinner spot, known for being deliciously messy dining with playful flavour pairings We recommend the Mezzalune of black truffle & ricotta, porcini, datterini tomatoes & sage butter. IF YOU ARE LOOKING FOR A MASSIVE CARB OVERLOAD KIND OF NIGHT, BRISTOL HAS SOME OF THE BEST SPOTS TO TUCK INTO A HEARTY BOWL OF PASTA, WHICH ARE PASTA TIVELY AMAZING! LITTLE HOLLOWS PASTA RIPENA
A City Full of Pasta-bilities
ROCK SALT ROCKSALT.CO.UK Rock salt is the perfect haven for those who are craving both an Indian & Chinese takeaway or if you are in an indecisive big group. With their menu featuring both traditional Indian & Chinese style starters if you fancy something to share. But also Indian & Chinese style main courses, with dim sum, vegetable sides, rice, noodles & naans
TIME TO SHARE
KOOCHA KOOCHAMEZZEBAR.COM
Dirty Shashuka Fries Garlic fries topped with a spiced tomato & pepper sauce, melted cheese & vegan egg Open Shawarma Open flatbread loaded with hummus, sumac seasoned cabbage, red onion, saffron pickled & spicy tahini sauce with a choice of: Koocha fried chciken, spiced cauliflower, mushroom shawarma
COTHAM, BRISTOL
Koocha founded in 2018 was Bristol's first completely vegan menu, the benchmark which has lead the plant based trend in the city. Jam packed with delicious flavours from Persia and the Middle East, with open kebabs, mezze dishes, dirty loaded fries & big brunches.
Menu highlights include: Eggless KooKoo Spinach balls filled with cranberries, walnuts & dressed in tahini sauce
Saffron & Tahini Kebabs Saffron & Tahini Chick'n Kebab skewers drizzled in saffron yoshurt with salad shirazi
Menu highlights: Caulfilower Manchurian Caulfilower marinaded in sweet soy, ginger & garlic Basil Paneer Tikka Basil inspired paneer, BBQ grilled & served with tikka spiced sauce Kung Pao Tofu Crispy tofu infused in a rich kung pao flavoured sauce with ginger & chilli REDLAND, BRISTOL
POCO POCOTAPASBAR.COM
STOKES CROFT, BRISTOL
Poco tapas started out touring the UK preparing mountainous feasts for festival goers. Then they set base in the vibrant Stokes Croft, where they are a staple in the community known for their community activisim & flavourful menus. Tom, Excective chef of Poco is founder of Forgotten Feast, a social enterprise working on reviving our cooking heritage through reduction of food waste. With their root to veg style cooking, their sharing set dishes follow a Modern European influence, where the veg is grown in 10 mile radius Menu highlights: Charred Leek & fava hummus, dukkah & Bristol Loaf Sourdough Braise aubergine, harrisa, carlin pea, tahini yoghurt & hazelnut tuile STOKES CROFT FLOW FLOWBRISTOL.CO.UK Flow is perfect for those who are looking for that inclusive & interactive plant based focused dining experience. The focus lies within providing diverse vegetarian & vegan menu, where all the vegetables come from the head chefs own allotment. Situated right in the heart of Stokes Croft this is one of the best spots for a casual catch up & to share a delicious feast Menu highlights: Pizza popcorn Borage fritters with gooseberry cucumber salsa, apple & pistachio Seeded buttermilk triglets with quickes cheddar custard
T I M E T O S H A R E
JERK TOFU WITH SPICY CRISPY KALE STRIPS WITH A CARRIBBEAN STYLE GRAVY OKRA & BUTTERBEAN STEW WITH PLANTAINS & GINGER FRESH JUICE DRINK
FIREAL:THELOCALVEGAN CARRIBBEANCAFETHATWOWED EVERYONE FI REAL THE LOCAL CAFE THAT ROSE TO FAME, BY WINNING COME DINE WITH ME THE PROFESSIONALS. Run by mother daughter duo Jeanette & Jayda, this local family business started up in 2014 with the single purpose to bring healthy, delicious vegetarian & vegan food to Bristol. The menu is inspired by Jeanette's Family heritage with meals that were taught to her growing up by her parents, that have been later adapted to be healthier & vegetarian. With their own line of homemade juices for the ultimate healthy lunch pairing. ON THE MENU:
SORREL
PEPPER
The Smoked Vegan is an 100% plant based smokehouse featuring innovative ways to inject punchy flavours into produce where they are infamous for their 24 hour smoked beetroot, 10 hour smoked tofu & BBQ black beans.
TOP 10 FESTIVAL EATS 1 2
In the last year Big Mouth po boys have burst onto the scene, starting with a homemade trailer in 2021, to being a regular staple of St Nicolas Market in 2022. Known for ultimate indulgent vegan junk food, their Po boys & dirty rice is the perfect pick me up at a festival. The classic po boy features southern fried oyster mushooms, remoulade, pickled onion & lousiana hot sauce, perfectly paired with their fried pickles. 3 4
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STOKED FOODS
Stoked Foods is a plant based BBQ stall on Gloucester road, which focusses on organic, local & sustainable produce Their menu features innovative vegetable based dishes, with punchy marinades & an array of delicious sauces For example a favourite with the barbecue avocado with red pepper hummus & balsamic glaze, with a choice of bloody mary tomato salsa or spicy mango chutney.
This St Nicholas Market regular has been tackling all of the local Bristolian festivals this summer, bringing the traditional Tibetan style Momos with a range of mouth watering fillings ranging in vegetarian & vegan options. They are serving up these delicious treats with crispy wok noodles & oriental style broths.
All things hummus, think Hummusapians They are serving up vibrant topped hummus bowls, with flavoured hummus, vibrant salad, punchy pickles & BBQ toppings such as, seitan shawarma & lebanese jackfruit
With real festival classics such as their (clean) loaded fries with signature smoked salt, vegan cheese sauce, chilli jam & cider slaw
HUMMUSAPIANS
BIG MOUTH BRISTOL
THE SMOKED VEGAN MOMO BAR
Specialising in homemade vegan comfort food, this is perfect to satify any craving you may have With their signature home made sausage, their menu features anything from a classic loaded hot dog to a breakfast burrito to spicy "chilli beef" quesadillas, they also specialise in home baked treats such as biscoff brownies & chocolate fudge cake for anyone with a sweet craving
Riceminster has been a staple in Bristol street food festival scene for years, with Valencian born Guillermo gracing us with exactly what a true valncian paella should be using Albufera rice, Spanish saffron, smoked sweet paprika from La Vera, sea salt, tomatoes, a pinch of garlic and extra virgin olive oil. With often three options on the cards, including a vegan option, you best get these before they are all gone!
This burger joint has recently cooked up quite a storm, with their burgers being voted best burger 2022 in the UK, which has led to them being booked out for many of the big festivals, so watch this space. They are infamous for their "smashed burgers" cooked over the smoky coals, with their smashed plant based burger topped with candied jalapenos, vegan cheese, pickled & house burger sauce. This South West born stall aims to dream big by making crepes the ultimate staple street food item They are really flexible to be able to create gluten free and vegan options, with a variety of savoury & sweet Favourites include: the G O A T Goats cheese, walnuts, rocket & rosemary and from a sweet side the biscoff banoffee pie
This vendor was named after the grumpy man who first made these signature charred mini sourdough pizzettes, the flavour from the crust adds a smokiness to the pizza, with a wide variety of toppings including vegan options such as "the veganara" confit garlic, tomatoes, oregano, basil & a herby mojo sauce. They also dabble in sweet pizzas, with the infamous cherry bomb pizza, with a sweet almond base, morello cherries & biscuit crumble.
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TOP 10 FESTIVAL EATS
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KABALA KITCHEN9 10 OH CREPE! DANNY'S BURGERS
The menu is an amalgamation of classic dim sum, with Asian street food snacks & sides, also featuring a late night menu, as in type Asian Super Diner style. With an order at counter service style, a butsling atmosphere with an in house DJ on weekends, this is the hot spot of the old town. Menu highlights: Tofu Katsu Sando with a side of Kimchi Fries The ultimate late night grub! Gado Gado- Light & refreshing Indonesian salad with peanut sauce
The Rise of the Asian Super Diner
Four Wise Monkeys is the sister restaurants of Seven Lucky Gods. It is an explosion of retro Tokyo vibes & asian fusion food, to create truly delicious chaos. Set in the heart of Bristols Old City will bring you a bustle of 1980's Torkyo, with all day dining, and a selection of Izakaya Style drinks & cocktails
Mapo Tofu Dan Dan Spicy crispy tofu noodles, with peanuts, chinese greens & sichuan chilli oil
If you want to try some of the best dishes that Bristolian restaurants have to offer, here are a few recipes we have highlighted from some of the most iconic Bristolian hot spot, click on the links below. Heuvos Rancheros from Quay Street Diner Salmorejo from BravasKorean Fried Cauliflower from Wokyo Fat Sister Pumpkin Curry from The Coconut Tree Italian Ricarelli Biscuits by Papadeli
WeekendTrips
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THATCHERS
Jekka's has evolved from an overgrown garden in Filton in 1984 to now one of the largest suppliers of culinary & medicinal herbs. The Jekka family aimed to inspire many to grow their own herb garden or use sustainably sourced herbs. Spend the day in the herbetum which is home to over 400 different types of herbs, enrol in one of the masterclasses where you spend the morning in an art, food or horticulture class, followed by a delicious lunch in the gardens & a tour round the herbetum in the afternoon. Perfect for a family day out. Their online shop has gained presence, with a variety of gift boxes, books, cooking herb kits & seed kits widely available
CIDER TOUR
JEKKAS HERB GARDEN
Myrtle Farm is home to one of the biggest cider brands in the UK, Thatchers With it only being a whislte stop tour away from Bristol in the heart of the Mendip Hills in North Somerset, this is a perfect weekend day out Why not tour down the beautiful orchards, where you tour guide will walk you through the types of Apple & how they balanced perfectly for each type of cider. You will then tour through the brewery where you will get to see full end to end production of your favourite types of cider, with the option to of course take part in a taste test at the end. Why not also visit the Railway inn at Sandford for a bite to eat after, where you can enjoy a Thatchers cider tasting menu.
STICKY SAUSAGE & CIDER BRAISED ONIONS OUR VERY OWN QUORN ADAPTATION OF THE BRISTOLIAN SAUSAGE & CIDER BAP, USING QUORN BRILLIANT BANGERS & DELICIOUS THATCHERS OWN CIDER FOR STICKY ONION MARMALADE ENCASED IN A CRUSTY CIABATTA ROLL. PERFECT SUMMER BBQ TREAT. INGREDIENTS (SERVES 4) 1 pack of Brilliant Bangers 4 Ciabatta rolls 1 tbsp honey 1 tbsp Thatchers Cider 1 tsp wholegrain mustard A drizzle of olive oil 2 White onions, sliced 1 tsp brown sugar 200ml Thatchers Cider 1 tbsp Thyme 2 red apples, sliced into matchsticks 1 tbsp vegan mayonnaise 1 tbsp lemon juice 1 tsp poppy seeds For the Cider Braised Onions: For Red Apple Slaw: METHOD
Whilst the sausages are cooking, Heat a drizzle of olive oil and a large saucepan. Add the sliced onions and cook on a medium heat for 10 minutes. Add the sugar and cook for 1 minute. Add the cider and bring the heat down to a simmer for 8 minutes or until the liquid has evaporated. Add the thyme leaves and season to taste. For the Apple Slaw, place all of the apple slaw ingredients into a bowl and mix well. Season to taste. To serve, slice each ciabatta roll in half and toast on a hot griddle pan. Fill each roll with 1-2 sticky sausages, a dollop of cider braised onions and a side of apple slaw.
Pre-heat the oven to 200c/Fan 180c/Gas 6 Mix the honey, cider and wholegrain mustard in a bowl. Place the Quorn Brilliant Bangers onto a baking tray and drizzle over the honey mixture. Bake in a pre-heated oven for 17 minutes
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