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The Stable Bristol Showcases New Pizza Menu

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stable bristol

The Stable Bristol Showcases New Pizza Menu

You like pizza, right? And cider? How about cider? ‘Course you do. I do too, which is why I jumped at the chance to try the new menu at The Stable — the popular Bristol pizza, pies and cider joint on Bristol’s busy harbour.

One fine evening last week, The Stable swung open their doors to showcase their wares, and the city’s pizza and cider connoisseurs came in their droves — all eager to sample the new creations.

The evening began as all good evenings do, with cider. The Stable prides itself on the diversity of its selection, and the quality of the brews they stock is most impressive. With varied flavours to suit all palates — from sweet through to medium and dry — sourced from traditional orchards across the South West, it’s a haven for lovers of the apple juice with a kick. As we sat huddled in The Stable’s cozy side room, the in-house cider sommelier (is that a thing?) talked us through the range — eager to impart to us his affection for the produce we were sampling.

cider stable

Suitably lubricated, we progressed through to the cavernous yet welcoming restaurant area, and tucked in to delicious pizza straight from the ovens.

Fresh ingredients such as dry-cured bacon, Dorset cheese, West Country smoked ham, Longhorn ground beef… <drifts off into pizza-trance…> err… were presented under eye-catchingly local titles like the Clifton Suspender, the Avonmouth Angler and the Fresh Hawaiian, and the flavours all hit the mark.

Where do you stand on pineapple on pizza? No-one cares, the choice here is huge.

As the evening came to a close, we left with heads swimming from the cider we’d been swilling and bellies full of delicious pizza. Drifting off into the night, many of the diners were already making mental notes to book back in for another round soon.

Click here for details on The Stable Bristol’s new menu, and click here for more reviews from @cjcallaghan.

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Sampling The Lesser Known Ciders From Thatchers

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Thatchers Cider

Despite the recent rain, bbq season is upon us, and no camping trip or garden gathering is complete without a few ciders to sweeten the deal.

With honey notes and a golden colour, the medium-dry Thatchers Gold is the flagship cider from one of Somerset’s oldest cider makers – and it’s a great go-to cider on any occasion – but Thatchers Cider have been producing and pressing apples in the Somerset village of Sandford since 1905, and their selection these days is broad.

Thatchers Cider

Thatchers Katy, the 7.4% single variety cider well-known to Bristolians who want something a bit stronger than Gold or Dry..

An introduction to Thatchers Cider and Pasture

To showcase the full range of their cider offerings, the Thatchers Cider team descended on Pasture – the stylish new bar and restaurant near St Mary Redcliffe – last week.

With butcher Sam’s enthusiasm for local produce and Thatchers’ chief cider-maker Richard Johnson on hand, it was the perfect pairing.

Thatchers Cider

Thatchers Redstreak, a multi-award winning cider with accolades such as Supreme Champion at International Cider Challenge 2017, and World’s Best Sparkling Cider at the World Cider Awards 2017.

Richard introduced us to the Thatchers Cider story – starting over 100 years ago with farmer William Thatcher making cider to help pay his workers, and ending with William’s great grandson Martin (the current managing director) overseeing Thatchers Cider distribution throughout the UK. In between tastings, Pasture’s Sam talked us through the menu selections he’d made to bring out the best in the ciders chosen.

Thatchers Cider

Cured duck breast with juniper and orange marmalade, on a chai cracker.

Food and cider pairings

The Thatchers team opened with Katy, a light and softly sparkling cider made from Katy apples, and with it came Pasture’s scallop ceviche with pickled gooseberry and lime – the delicate seafood working beautifully with the light, bubbly cider. There followed five further mini-courses, each paired with a different Thatchers’ cider.

The meaty steak tartare with oyster mayonnaise met its match in Thatchers’ Old Rascal – a peppery 4.5% cider made with Tremlette and Somerset Redstreak apples for a bittersweet flavour. And Pasture’s short rib croquettes with delicate gochujang aioli balanced nicely with the bold and beautiful Thatchers’ Vintage – an oak-matured 7.4% cider with fruity aroma and crisp flavour. 

Thatchers Cider

Pasture’s Signature Short Rib Croquette with gouchong aoili and nasturtiums.

It was a great chance to try lesser-known Thatchers ciders you don’t regularly see in the big supermarkets, and clear to see the thought Sam had put into the food pairings he chose.

Thatchers Cider

Thatchers Family Reserve, a sparkling Somerset Apple Wine that rediscovers the recipe for champagne cider originally created by William Thatcher in the early 1900s.

If you’d like to give a few of Thatchers’ lesser-known ciders a try, take a look at the full range and buy online here. And for more details on the flame-grilled offerings over at Pasture, check out their website here.

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An Amazing Bristol Brewery Is Set To Open In Finzel’s Reach

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Finzel's Reach Left Handed Giant reaches closing stages of £1 million crowd funding campaign

Bristol-based Left Handed Giant, one of the UK’s most highly rated breweries and the team behind Small Bar, are crowd funding in order to open the first brewery in central Bristol for decades. This is great news for Bristol. Really, great news.

They’re currently in the closing stages of an ambitious crowdfunding campaign to raise £1m to fund a development in Finzel’s Reach that has me salivating, quite frankly. For the first time since the 90s, a brewery will be returning to Finzel’s Reach, complete with a taproom and a restaurant looking across the floating harbour to Castle Park.

Before 1999 when Courage Brewery closed its Bristol brewing facility, Finzel’s Reach had been home to breweries for over two hundred years. For some people that nostalgia is enough to get excited, or “Anemoia” (a made-up word from The Dictionary of Obscure Sorrows, meaning a nostalgia for something you’ve never known. You’re welcome.)

Finzel's Reach

Old George’s Brewery at Finzel’s Reach ©Hartley photographs from Know Your Place website via Paul Townsend on Flickr

As well as a romantic reunion with Bristol’s brewing history, this is also a taproom that will have a restaurant partnership with none other than the Michelin starred chef behind Bristol’s renowed Casamia, Peter Sanchez-Iglesias.

I know, right?

Having smashed their original £400,000 target within 24 hours to open this “Brewpub”, the project is now looking to raise £1 million and has nearly reached £800,000.

Bruce Gray, managing Director at Left Handed Giant, said:

The aim of this Brewpub project is to create a world-class facility where communities of friends and investors can have a real input into the day-to-day of the business, as well as having the opportunity to drink locally brewed fresh beer.”

The funds raised will be spread across different projects with the majority being put towards to development of the “Brewpub” at Finzel’s Reach. Peter Sanchez-Iglesias adds:

“Forming this partnership with such a well-respected force as Left Handed Giant and creating food to go with their beer is an awesome project to be involved with. The development kitchen will evolve and enhance everything we do at Casamia, with our hyper-seasonal dishes on an ever-changing menu, using the best ingredients, cooking it to perfection and then finding out what it needs to make it better.”

If you’d like to invest, you can do so before the campaign closes on March 30th.

Pledges start from £10 which will see your name adorn a wall dedicated to everyone who supported this mouth-watering project.

If you’d like to pledge head over here.

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Don’t Be A F***ing No Show, Bristol

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Don’t be a Fucking No Show

This is an article I’ve wanted to write for a long time, but the recent chaos that the snow caused in Bristol reminded me to get on with it – as apparently our lives had to stop and we all lost our minds. Restaurant no shows are becoming a real problem in Bristol, especially for our independents. They’re losing money, and if we’re not careful we’ll lose them.

I do understand that plans/life can change, I don’t want to hold a gun to your head and force you to stick to every plan you’ve ever made. However, there are some very easy rules to follow if you want to go out and enjoy a lovely meal at one of our restaurants. They’re called manners. Simple, basic manners.

1. If you book somewhere and then your plans change, maybe you were snowed in or you got sick? Call and fucking cancel!

If you were going to meet a mate and then you couldn’t make it would you just think “ah fuck it, they’ll work it out when I don’t turn up”. No, you’d call, apologise and make new plans (unless you’re a complete prick). If the restaurant knows you aren’t coming they can try and find someone to fill your place, especially if they are popular and have waiting lists – but they need to be allowed the time to do that.

2. Don’t make multiple bookings and then choose one closer to the date and cancel the rest.

This is still complete fuckery. How hard is it for you to make up your mind? Why does the restaurant have to pay for you being a complete wet flannel? It seems that this is quite a common “thing” for people to do and think it’s ok if they cancel far enough in advance, and fair that takes away some of your dickishness, however, there are lots of other people trying to book restaurants. What if they call and can’t book because you’re holding a table just because “you can’t decide” and then they go somewhere else and then you cancel – see how cuntish this is? You’re basically a German hogging a sun bed on holiday, even though you spend all of your time in the pool. (Sorry for the horrible stereotype to my German friends.)

3. You are a grown ass person, start acting like one. The restaurant does not need to call you to remind you of an appointment you made.

Put it in your diary and sort your life out. I am a self-confessed idiot when it comes to organising my life and I still know when I’m booked to eat somewhere (mainly because I get all the food feels and think about what I’m going to eat for days pre-booking). If you fuck up, and we all do it, call to apologise. If the restaurant calls you, apologise. Don’t hang up, or pretend like life isn’t happening outside of your bubble.

That’s it. Three simple points. In summary, if you make a restaurant booking turn up to it, if you can’t make it apologise and cancel, don’t book multiple restaurants and then select your chosen one closer to the date, if you fuck up make sure you apologise. BASIC FUCKING MANNERS.

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