Head Chef Sam is treating you this Christmas and hosting warming food celebrations on the 21st December (Winter Solstice), Christmas Eve, Christmas Day AND Boxing Day. There’s something for everyone at the Bristol Cookhouse – and that’s no mistake!
When the venue opened in April this year, our philosophy was to serve nutritious ingredients, cooked how we know best, sourced well and crucially with a sense of community. That mantra still prevails. Our dinners are not private table-for-two-first-awkward-date type affairs. They are more of a banquet! A celebration of the food we are eating, the company we enjoy and the wonderful Gloucester Road we call home: championing independent businesses for as long we can remember.
At our table you will never be served food prepared elsewhere, prepackaged sauces (ok, expect tomato ketchup for the odd breakfast, sorry…), highly processed food and no microwave in sight! We are proudly carrying this ethos through to finish 2018 in style.
2018: a rollercoaster year for the Bristol Cookhouse, and we’re sure for many of you! As such, we shall, festively, end on a high. Christmas as we know has become the commercial focus for most business calendars. Forget the useless presents, the unnecessary waste and join us to celebrate what Christmas means to us: quality time spent with others. With a little indulgence….
Leave the food to us, just bringing you merry (s)elves.
Christmas Eve, may not be a time you want to be thinking about food preparation. Yet, it’s an important and celebrated date for many all around the world. This year Sam has a sought her inspiration from Scandinavia. Christmas Eve is the main event in the Norwegian Christmas calendar. At 5pm the bells ring out for Christmas, and most people have Christmas dinner at home or with relatives. The Christmas presents have been placed under the tree, and are opened after dinner. We are bringing that spirit to the Cookhouse. Our menu is a nod to the Scandi ways, but using ingredients local to us.
We thought we’d leave fermented shark off the menu, apologies to anyone disappointed.
Tickets are £35 and there are only 20 seats available so book yours to avoid disappointment!
Gløgg with Nibbles
Home-cured Beetroot and Vodka Gravadlax with Celeriac Remoulade and Dark Bread
Pickled Beetroot, Soused Dill Cucumber with Ruby Red Winter Leaves and Oranges [Vg]
Confit Duck Leg, with Jansen’s Temptation and Braised Red Cabbage
Chestnut, Mushroom and Pecan Pie [Vg]
Traditional Rice Pudding with Boozy Black Cherries and Shortbread (Vegan version available)
In Norway risengrynsgrøt (hot rice pudding) is an old, traditional dish; this is what the barn gnome eats! In the countryside, many people put a bowl outside for the barn gnome. If there is pudding left, they make it into riskrem; cold rice pudding mixed with whipped cream, a common Christmas dessert served with a red sauce.