Unit 10, Cargo 1, Wapping Wharf, Bristol BS1 6WP
There are easier ways to make a living than being a chef, but there’s no point telling that to a chef. If you can come out smiling after 13 or so hours in front of a stove, day in, day out, then you obviously love your craft. Elliott’s one of them. He’s spent the majority of his life in a kitchen, which is an odd thought as most people spend the majority of their lives in bed. He’s worked his way up through the ranks, becoming head chef of the Michelin-starred L’ortolan, before spending four years at the Empress in East London, earning himself two AA rosettes, a Michelin Bib Gourmand and a 32nd spot in the top 50 gastro pubs in the country 2016. Neither of us could grow a decent enough beard to become Hackney natives though. And the West Country was calling us home. So here we are. In a pair of shipping containers.
Hi, Attached is a picture (not great, I’m afraid) of the menu we did for the vegan couple on Saturday evening. They had given us some notice so we did them a separate menu. We have done a whole tasting menu for a vegan too which was a nice challenge. And we can always accommodate vegans with no notice – there just won’t be as much choice. Best, Tessa