The Capability Cafe (veg)

www.capabilitycafe.co.uk

Fresh & delicious vegan & vegetarian food; lentils are our thing. Waiting for a pitch in Bristol street markets… In the meantime, developing recipes!

“Cucina povera” is a phrase in Italian which literally translates to “peasant cooking” or the poor people’s way of cooking. It means using fresh ingredients you have to hand to make delicious, healthy meals, rather than spending a fortune on expensive foods or fad products. I grew up with my Italian Mum who taught me the beauty of this way of cooking. Inspired by the “cucina povera” way of doing things, we decided to set up our own market stall and offer fresh, delicious, local, and ethical vegetarian food at an affordable price.

We offer a range of flatbread patty sandwiches made from pulses and grains, and seasoned with fresh herbs and spices. Accompanying our unique patties is a range of slaws, fresh salads and delicious dips – all home-made with our love and lots of thought put into them!

Planted Foods (vegan)

www.facebook.com/plantedfoods

planted august

100% vegan!

Brand-new street food business serving fresh and healthy twists on comfort food classics. Alice and Richard are embarking upon a venture to create vegan street food, with an empasis on seasonal and healthy versions of comfort food classics.

Bristol-based street food business. Pop-up supper clubs, festival catering & events.

Eatchu

www.eatchu.co.uk www.facebook.com/eatchu.uk www.twitter.com/eatchu_uk www.instagram.com/eatchu_uk

The Old Mess Room, Exchange Avenue (side of St Nicks Market), Bristol BS1 1JQ

eatchu-menu

Here is our updated menu, prices to be finalised before we reopen on 25/1/17. We’re in the middle of a refurbishment, but when we were trading last year the response from Bristol’s vegan and veggie community was incredibly positive which is why we wanted to come up with another vegan dumpling filling (leek & mushroom) and add a few more sides. TBH it’s more by accident than design, but the menu now seems to be predominantly vegan!

Eatchu began in April 2016, run by husband and wife Guy & Vic who are two of the biggest gyoza fans you are ever likely to meet! Guy & Vic are hugely excited to start their new stall as part of St Nicks Market in September 2016. They hope you will come along to say hello and enjoy the delicious gyoza on offer!

Gyoza (pronounced ghee-yoza, say it fast) are Japanese dumplings made from wheat wrappers and tasty fillings, and dipped in a soy based dipping sauce. Eatchu make and sell Pork, Chicken, and Tofu filled gyoza from their stall at St Nicks Market in Bristol. Once you have chosen your filling you can choose from our range of homemade sauces and toppings. If you’re extra hungry why not add a portion of dressed sushi rice & pickles! You can try our tasty gyoza every lunchtime from Monday to Saturday.

Pie Baby (vegan)

www.instagram.com/piebabypies

pie-baby

Pie Baby was created by me, Lara and my husband Finn. We make delicious vegan pies to fill your hole! Two things we are passionate about are animal welfare and food. We combine these two passions into seriously satisfying, sumptuous, pastry filled pockets of pure joy with a kiwi twist – potato topped pies!

Ultimately we would love Pie Baby to be available to everyone, everywhere. But we will start a little closer to home. We plan to start selling locally providing pies at community markets, through small businesses and fesitvals across Bristol, then quickly venture further afield to other locations . With your support we want to create a fantastic Pie Baby stall, be ready to hit the street food markets and make a big splash on the vegan food scene. Ultimately we would love to have our own Pie Baby Diner to call home.

We are a wife and husband team with over 20 years of shared life experiences so far, Pie Baby is our next big adventure together. One of our long term goals with Pie Baby is to eventually provide learning opportunities for young people in the comminuty through work experience, mentoring and training.

Thank you for your support. We look forward to what the future holds and cannot wait to fill you all with delicious pies!

Riceminster

www.facebook.com/riceminster

riceminster

We are a company based in Bristol, specialising in paellas. Our Vegan Paella is quite popular in the Harbourside market and other events we’ve done. We cook everything in the most genuine way with best ingredients (bomba rice, extra virgin olive oil, smoked sweet paprika…, all imported from Spain). In our menu we also cook other types of paella, but our vegan version is completely vegan friendly. It is made with cauliflower, red pepper, mushrooms, asparagus, sundried tomatoes, and helda, white and broad beans.

We have especially created this vegan paella, and make a big effort to cook this version, as it’s not very traditional in Spain to have vegan paellas. We’ve gotten great feedback from vegans and non-vegans about it. Our whole menu is gluten and dairy free, and I think many people could be interested in our menu. Please see the Facebook page.

The Spicycle (veg)

www.thespicycle.com

spicycle

We are Bristol’s original bicycle powered samosa station.  A roaming café providing delicious curry & freshly ground coffee late into the night. Often to be found outside the Old Duke on King Street, we can also be booked for events in Bristol and further afield.

From parties in the park, to providing ‘coffee & consultation’ with Sustrans and Travel West, the Spicycle has already added a unique presence at many events.

We can provide delicious, bespoke menu of healthy food and hot or ice cold drinks. We can provide a soundtrack.  We can work in places that other caterers struggle to get to. Give us a call with your plans, and we can supply a quote.

Pappu

www.pappudosa.co.uk

pappu 2

Pappu offer authentic, exciting, vibrant dosa and chutneys, all made from traditional methods celebrating South Indian street food, simultaneously supporting other small businesses by using locally produced ingredients that they offer.

Tim got fascinated by the food and culture of India 8 years ago as he was training as a chef and has been perfecting the craft ever since. Now his aim is to bring this food to markets and festivals across the UK.