The Bristol Dish Trail

It’s time to have a taste of Food Connections. As part of festival week, some of Bristol’s finest food joints are putting special time-themed dishes on their menus.

If you’re going out for dinner next week, then keep an eye out – all the chefs involved have had some incredibly creative ideas and we want to hear what you think! Take photos and tag us on social media, our hashtags are: #TimeToConnect and #BFC2018.

Invite friends, share food stories and eat your way through these thought-provoking menus. We want everyone to think about where their food is coming from and what relation it has to Bristol. It’s time to connect with the food we eat!

There’s a huge range of dishes available, from 7 day sourdough made from sprouting grains, to ham cured and hung for 14 months, with lots of fermented and seasonal ingredients in between. Expect lots of tomatoes, strawberries and asparagus to celebrate the start of the summer season. If you’re a fan of the fermented then get excited to eat some fashionable time-ripened kimchi.

Our chefs have gone the extra mile; loads of them are thinking sustainably and using locally-sourced, foraged ingredients, or carefully-cured meat designed to reduce food waste and trigger diners to consider the origin of what’s on their plates.  Here’s what you can choose from:

Adelina Yard
Wye Valley asparagus, 36 month parmesan and shaved cured egg yolk
Queen Quay, Welsh Back, Bristol BS1 4SL

Adelina Yard asparagus

The Bank Tavern
Chicken wings, fermented savoy, sweet soy, black sesame
8 John St, Old City, BS1 2HR

14 Month Middlewhite Ham. A plate of ham, home cured and hung for 14 months to dry. Sam loves this dish as you have such an intimate gastronomical connection to the pig; from blood sausage in the days after the kill, through the offal, the sausages, the roasting cuts well hung, the bacon and then onto the air dried products, the salamis, and finally the ham. In this way we an reduce meat consumption, while retaining so much deliciousness, and heightening it even, through the slow and careful curing processes.
47 Raleigh Rd, Southville, BS3 1QS

Lemon and thyme chicken with pickled mushrooms and wild garlic
Paintworks, Bath Rd, Brislington, BS4 3EH

Isle of Wight tomatoes, picked ewe’s cheese and fennel with a cider vinaigrette.
Unit 10, Cargo 1, Wapping Wharf, BS1 6WP

Box-E Islae of White tomatoes

Strawberry and balsamic liquid nitrogen gelato at their St Nick’s stall, Frozen Bloody Mary at their bar on St Nicholas St.

The Cauldron
Silence of the Lambs (braised lamb’s tongue, peas and suet dumplings.
98 Mina Rd, St Werburghs, BS2 9XW

Eat Your Greens
Caramelised fennel, red wine and tomato sauce and squash, thyme and potato mash.
156 Wells Rd, Totterdown, BS4 2AG

Beef and oyster mushroom gyoza with wasabi mayo.
The Old Mess Room, Exchange Avenue, St Nicholas Market, BS1 1JQ

Eatchu gyoza

The Faraway Tree
Roast Teriyaki field mushrooms (vegan) or Sticky soy and chilli free-range pork belly with homemade kimichi, sweet chilli nuts on a bao bun. Served with Asian rice noodle salad and your choice of chips or soup.
136 Church Rd, St George, BS5 9HF

Faraway Tree

Fermented English tomatoes, Homewood goats curd, 
consommé, wild leek capers and lovage oil.  This dish lends itself to the theme of time with the fermented and pickled ingredients, as well as the element of moving from spring into summer taking the wild leek flower buds into capers.
Haymarket Walk, BS1 3LN

Flow Bristol

Flour & Ash
Pizza with Isle of Wight tomatoes, green sauce and Whitelake goats curd.
203B Cheltenham Rd, Bristol BS6 5QX

Flour and Ash pizza

Folk House Cafe
Dakos. A Greek dish using up our homemade bread ends. Bristol loves bread…so we should love eating our leftover bread too! Toasted bread, marinaded in red wine vinegar & olive oil, tossed in a warm salad of roasted vine tomatoes, spiced chickpeas & feta.
40a Park St, BS1 5JG

Folk House dakos

The Gallimaufry
Pea and broad bean hummus – colourful and bang in season!
26-28 Gloucester Rd, Bishopston, BS7 8AL

Gallimaufry hummus

Hart’s Bakery
Loaf with spent grain from Moor Brewery.
35 Lower Approach Rd, Temple Meads, BS1 6QS

Hart's Bakery 7 day loaf

Hobbs House
Kimchi Kardashian toastie with roasted courgettes, feta, rocket and sesame oil in turmeric and chilli sourdough. The toastie is made with Hobbs’ 63 year old sourdough starter, and risen for 14 hours.  The sesame with the kimchi in turmeric sourdough definitely gives this toastie some subtle Asian flavours. Then there is Greek feta to take away the heat from the kimchi and give it what every toastie needs – some creamy melted cheese!
Shops on North St in Southville and Gloucester Rd.

Hobbs House toastie

Joe’s Bakery
Fruited sourdough and a fresh lemon slice.
240-242 Gloucester Rd, Bishopston, BS7 8NZ

Pickled heritage carrots, Homewood ewes curd, radish, broad bean, confit garlic. The vegetables for this dish are organic and from The Community Farm. We received the heritage carrots at the beginning of last week and have been pickling them in their multi-coloured wonder in kilner jars on the shelf below the blackboard.
45 Jamaica St, Bristol BS2 8JP

St Werburgh’s City Farm Cafe
Pork, kale, kimchi, spinach, seeded flat bread, sesame dressing.
Watercress Rd, St Werburghs, BS2 9YJ

Ox heart and rump steak. The aim is to show the impact of time on different cuts from the same animal. The Ox heart is as fresh as it can be and the rump is aged to nearly 30 days.
1-3 Exchange Ave, St Nicholas Market, BS1 1JW

Source steak

Spike Island Cafe
Aubergines Imam Bayeldi (stewed aubergine with tomatoes and spices) steamed rice, mint yoghurt.
133 Cumberland Rd, BS1 6UX

Spike Island Cafe

Spotless Leopard
Spicy vegan mac and cheese with smokey ‘bacon’ and homemade pickles.
Alma Road, Clifton, BS8

Spotless Leopard vegan macaroni cheese


A trio of seasonal lemonades:

  • Mo Fatts: Strawberry & Orange Blossom
  • Hacky Sack: Caramel and Clementine
  • Cassowary: Blackberry & Basil

Cargo 2, Museum St, Wapping Wharf, BS1 6WE


Tiffin Time
North African squash and chickpea stew with locally sourced herbs and ‘old trade route’ African spices. The dish goes back in time and focuses on Bristol’s heritage of trade and import from the North African Barbary coast, and, celebrates the cultural community that has developed here since. It is full of seasonal summer squash and locally grown herbs from the Severn Project; along with the wonderful spices of cumin and turmeric brought to us from Africa.
13 Midland Rd, Old Market, BS2 0JT

Tiffin Time Squash stew

Slow roasted pork and thyme pomme anna, burnt cherry tomatoes.
1 Canon’s Rd, Harbourside, BS1 5TX


Wye Valley white asparagus puree, locally foraged wild garlic (flowers and all), pink purslane.
25 The Mall, Clifton, BS8 4JG

Wellbourne asparagus

Wild Oats
Turmeric pumpkin soup with coconut and lime.
9-11 Lower Redland Rd, Redland, BS6 6TB

Have an amazing Food Connections, and remember to stay in touch!

#BFC2018 #TimetoConnect


Bringing people and good food together