All good menus leave most to the imagination

A summer’s feast

Bristol Food Connections 2018

15th & 16th June

The Station, Silver Street Bristol BS1


I am standing outside a restaurant I haven’t been to before, reading the menu.

A menu is just words. It might try to conjure up flavours and season and texture and colour in the description of a dish. We say: that sounds delicious, I’ll have that.

Or it might just be words stripped back to nouns; the name of an ingredient or a cooking method, one we haven’t heard of maybe. We say: that sounds really interesting, I think I’ll have that

Or it might be the name of a dish. Cassoulet. And we know where are. So we say: That’s what I’m having, I love cassoulet

All good menus leave most to the imagination and so we need hope and faith.

So you can say: Here’s hoping.

The menu

What does June taste like?

With Sicilian & Middle Eastern influences

Seasonal, sustainable and organic ingredients

Who cares? We do

  • Radishes, carrots, peppers, courgettes, broad beans, peas, chard, potatoes, flowers, herbs, salads
  • Picked on the day, washed, cleaned, raw, salted, sliced, chopped, dressed, heated
  • Charcuterie
  • Pasta: agnolotti de plin (very small fresh pasta parcels) and other stories
  • Home-made sheeps milk ricotta, eggs
  • Fish and smoked fish
  • Kelp, samphire and laver bread
  • Pigeon, goat, offal
  • Welsh, Bristol and Somerset cheeses
  • Bread made with influences from France and India
  • Nuts and dried fruit
  • Gooseberries, raspberries, strawberries, Sicilian ice cream, lavender biscuits

A fully licensed bar with wines, beers and ciders chosen to go with the food. Watch out for the Summer Feast Gin Cocktail devised by acclaimed Bristol mixologist….