Hugh launches new Bristol Canteen menu and pledges support for Bristol’s Green Capital year

Hugh said: “Bristol is an incredibly exciting city: one of the most forward-thinking and ecologically aware in the UK. Its dynamic drive towards greater sustainability has helped win it the status of European Green Capital – and, as a 'green ambassador',

"I’m honoured to be playing a small part in what will be a very exciting year for the city. Bristol’s eco credentials, along with its thriving food community and its fabulous local producers, also make it a very fitting home for one of our River Cottage Canteens.

"I'm delighted to be here today, unveiling the delicious new spring menu created by chef Sam North and announcing the Canteen’s role as a Green Capital event venue.”

Bristol Mayor, George Ferguson, added: “We are delighted to have Hugh and River Cottage on board as Bristol 2015 Ambassadors. Promoting locally produced, sustainable food is a key focus for our year as the European Green Capital and Hugh’s expertise in this area will be invaluable in helping us to make Bristol a happier, healthier city.”

The Canteen Spring menu includes a range of smaller tasting plates giving guests the opportunity to try and share a variety of delicious River Cottage classic dishes. The smaller plates are being offered all day priced from £2 - £7 or three dishes for £10 Tuesday – Fridays from 12noon – 9pm, offering fantastic value and giving guests the opportunity to try and share a selection of dishes.

Hugh has been working closely with new Head Chef Sam North, Group Development Chef Ben Bulger and River Cottage Group Head Chef Gill Meller to develop this exciting new menu.

Gill Meller, River Cottage group head chef, said: “River Cottage food begins with fantastic ingredients. Ingredients that are grown, produced and harvested by people who really care about what they do. It’s these ingredients that makes River Cottage what it is. It’s the locally picked apples, the stone milled rye flour. It’s the cuttlefish landed on the quay, the aged Devon beef and the delicate herbs and flowers. It’s the fresh fish and the berries and mushrooms. These are the wonderful things we are lucky enough to cook with and showcase in our canteens every day.”