Our team recently ventured down to Bristol to experience a taste of the South West. Bristol is known for its creative culture, and we were eager to see how this trickled into their food scene. We have captured our thoughts from each eatery with the aim to translate restaurant quality foods, flavours, and formats, back at our NPD kitchen.
As recommended by @eatingwithtod, we headed to Low And Slow Barbecue for our first stop of the day. Founded by husband and wife, Jack & Lyndsey, the business came from humble beginnings in 2016 as a pop up outside their local butchers on Gloucester Road. This proved so successful, Jack & Lyndsey set to work full time on the project becoming regulars at all Bristol’s best loved street food markets and festivals.
We ordered a barbeque banquet with pulled pork, beef burnt ends, beef brisket, chicken thighs and a side of chicken wings paired with a habanero hot sauce. The brisket is smoked overnight, on-site so it was succulent and tender, along with the melt in the mouth beef burnt ends. Our banquet was served with a pickleback mayo, Alabama white sauce, house barbeque, chipotle peach sauce and of course – a low and slow gravy dipping sauce!
Foodies go wild for sensory overload from their food and we have seen sauce pairings become a must have to offer the full gourmet experience. Premium condiments are only set to increase as people continue to seek global flavours that can offer a little luxury with their dish (The Food People).
The smell of bratwurst and mulled wine lured us to the festive stalls of Bristol Christmas Market where we explored the diverse food stands, sweet treats and of course enjoyed a festive tipple! Nestled in the heart of Bristol City Centre, we soaked up the Christmas atmosphere through the market whilst indulging in some food from the venders. Bristol even has its own hashtag ‘#MerryBristmas’, promoting magical events, artisans, places to stay, eat and drink in the city over the festive period.
At the Christmas market we had:
A local to Bristol, Big Bao serve up a taste of Vietnamese Street Food, ranging from bao buns to bubble teas!
We opted for:
It wouldn’t be a Christmas market without the smell of sausages smoking over an open fire in the cold air! We tried a traditional Currywurst, a fast-food dish of German origin consisting of fried sausage cut into bite-sized chunks and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato paste topped with curry powder.
Other stands we saw included a Crumble stand, Pulled Pork, Shawarma, Middle Eastern Falafel Stall – all showcasing the diversity of cuisines.
The Christmas market hosted an array of traders selling crafts and unique items perfect for a special Christmas gift. However, as foodies, we would have loved to have seen a few more food venders making an appearance to try even more of what Bristol has to offer.
We ended our food journey at Pasture Bristol, a dining experience offering a celebration of fire-based cooking. Chef Owner Sam Elliott puts great emphasis on supporting local suppliers, ethical and sustainable working practices. Pasture Bristol brings you class and character. In the restaurant there is an open kitchen showcasing charcoal grills and dry-aging cabinets. All the beef is from farms in the Southwest, all of which have been raised on pasture. We loved the authentic interior of this restaurant; the open kitchen really created a homely atmosphere as well as the delicious smells the charcoal grills offered. We loved how this restaurant showcases the best of the best- quality ingredients and produce to create classic dishes with decadent flavours.
Our trip to Bristol highlighted the importance of flavour in every meal, whether it is street food or formal dining, the authenticity of flavours enhances any culinary experience. Just like the dishes we enjoyed, Dalziel seasonings and sauces are crafted with care to elevate the taste of your favourite recipes.
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