Foodie Features

Essential oils: La Trama

Businesswoman Elena Alcala is converting the south west to the joys of Andalusian olive oil grown in the Spanish sunshine on her family’s farm Elena Alcala...
Salt & Malt

Salt and Malt to Open at Cargo 2

Bristolian chef and restaurateur Josh Eggleton and family are bringing fish and chips to Bristol’s harbourside: Salt & Malt will open on 15...

Thatchers Launch 2016 Vintage Cider

Fourth generation cidermaker Thatchers has launched its 2016 Vintage Cider Pressed, blended and bottled at Myrtle Farm, Thatchers uses the finest...
Foodies Festival

Foodies Festival Highlights

We anticipate some of the highlights from this year’s Foodies Festival, taking place on the Downs from 12 – 14 May... Feeling good There’s a brand...
La Belle Assiette

Haute at Home with
La Belle Assiette

There are a couple of ways you can look at employing the services of a private chef – nervously, at the thought of inviting a stranger into your kitchen, or...
Mary Berry

Interview: Mary Berry

There’s culinary royalty to be found just down the road next month, as part of The Bath Festival – get involved! Just a 10-minute train ride away, Mary...
Zara's Chocolates

Sweet Escape: Zara’s Chocolates

We get in the mood for Easter and learn a thing or two at Zara’s Chocolates Walking past Zara’s Chocolates is something we do on the way to work every...
Wapping Wharf

Precious Cargo:
Wapping Wharf

The Bristol Magazine takes a stroll over to the trendy new development at Wapping Wharf to visit a few of the businesses already settled in, and discover some...
psychopomp

Good Spirits at Psychopomp

Amanda Nicholls discovers a magical place – a place where the time is always gin o’clock, and where long-held booze-based wishes are gladly granted by fun,...

The Kenny to get Michelin-star treatment

Popular Redland pub The Kensington Arms has been taken over by Josh Eggleton, Guy Newell, former managing director of Butcombe Brewery, and their families....
raymond blanc

Interview: Raymond Blanc

There’s more than a fresh lick of paint to be found at Raymond Blanc’s newly reopened eatery in Quakers Friars. Here, the renowned chef chats to Louise...