28 Chelsea Road, Easton, Bristol, BS5 6AF
It is with the best intentions that we look to run Pipal Tree. It is said that Buddha finally found enlightenment during his contemplation under such a tree in Northern India. It is with this spirit we wish to enrich the surrounding community with home cooked Punjabi British fusion cuisine prepared from recipes which have been handed down the generation from the Punjab region of India.
My family and I are life long ‘Bristolians’ and more importantly ‘Eastonians’ and it is through this lens we aim to give back to the local community which has provided so much for me and my young family. We look forward to providing Easton, first of all with Punjabi cuisine with a unique British fusion flavour, and in time to come, the whole of Bristol and beyond.
Organic. Fully licensed bar. Air Conditioning. Daily Specials. Baby changing facility. Restaurant hire. Takeaway. Wi-fi. Gluten free and Vegan
Unit 3, Gaol Ferry Steps, Wapping Wharf, Bristol BS1 6WE
Calypso Kitchen boasts William’s family recipes which have been handed down and refined. Expect big flavours and not forgetting vegan delights.
The Biblos boys will be staying true to their roots introducing their popular Middle Eastern and Caribbean street food wraps. Ariel’s Middle Eastern family recipes will be packed into tasty Khobez flatbreads. Everything is made in house from sauces and marinades to the falafel mix. wappingwharf.co.uk
Please have a look at our blackboard for our current selection of tropical sweet treats. Choose your filling, choose your sauces, we will make it just how you like it. Our wraps and salad boxes are made with mixed salad, pickles and our home made vegan sauces. In addition our salads are garnished with toasted seeds, croutons and pomegranate, dressed in our house dressing and balsamic reduction. Vegan Gumbo – Chickpea, aubergine and caramelised sweet potato gumbo. Served with rice ‘n’ peas. £9.5
Unit 14, Museum Street, Wapping Wharf, Bristol BS1 6ZA
Tare is an 18 seat restaurant situated in Bristol’s Wapping Wharf area, part of a large community of businesses based in converted shipping containers on the harbourside. Our aim is to cook tasty food with skill and care using the best produce available, alongside a well balanced and carefully curated drinks menu. Vegetarian and vegan menus are available on request. Please inform us if you have any dietary requirements or allergies, we will be happy to help.
Please find our current vegan menu. Dishes will change every couple of weeks, we will happily adapt dishes to people’s likes/dislikes/dietary requirements I just need a heads up when the table is booked. At lunch we serve all dishes as individual options plus a few other options that aren’t on the tasting menu.
Baldwin Street, Bristol BS1 1NR
We are a modern Italian restaurant bringing the very best of traditional dishes from the regions of Italy to Bristol city centre. The sleek design of the restaurant is complimented by the service given by our front of house. Our central location on Baldwin Street gives great views from our floor to ceiling windows over both floors, and our capacity of 160 guests ensure we can cater for any occasion. We are fully accessible and have a lift which covers the bar, ground and first floor areas. Vegan and Vegetarian menus are available on request.
48 Bishopthorpe Road, Horfield, Bristol BS10 5AD
The first wood burning oven in the area, serving fresh Italian food, all of which is cooked on the premises, from scratch, with love and passion by our trained chef.
We are a small traditional family owned ‘cozy ambience, homey feeling’ restaurant/takeaway located in Horfield, Bristol where customers can enjoy a stoned baked pizza or a freshly made pasta, as well as a selection of salads, pastas and pizzas suitable for Vegans and Vegetarians. We also offer home delivery services in a large section of Bristol, the areas are located on our website
www.boxebristol.com www.twitter.com/boxebristol www.instagram.com/boxebristol
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
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The Old Gaol Stables, Cumberland Road, Bristol BS1 6WW
We want to make world class pizza, the best in Bristol and beyond. We make bread, a good salad and a few gelatos. But pizza is our focus. Our passion. We won’t apologise for that. It’s slow pizza. Yet fast pizza. We ferment our dough for days. At least one but typically more. No shortcuts. It’s a bitch to work. It rips, it tears. It tastes amazing. We bake at 500deg for 60-90s. Seared. Charred. Striving for perfection. We take bookings for groups of 8 or more, please pop in or email email@example.com. We have a bar and counter for you to have a drink if there is any wait to be seated.
We currently have 3 vegan pizzas on our main menu and some days the special might also be vegan:
1. Marinara, the Italian classic
2. Kale, made with tomatoes, lacto-fermented peppers, kale and our house herb jam made with olives
3. VG fest, a new one this year based on our popular Sausagefest. Made with tomatoes, garlic, breadcrumbs, red onion and a mushroom and pearl barley sausage seasoned with caraway, fennel and chilli. It’s already proved popular.
We always try to have on a sorbet too in addition to our gelato.