River Cottage Canteen Bristol has launched an authentic River Cottage dining experience with some exciting changes...
The restaurant unveiled its converted open plan kitchen and menu, designed by Bristol brothers; Head Chef Charlie James and second in command Phil James.
Charlie James explains in more detail. “We’re putting the unsung heroes of our dishes on display. I’m talking about both the seasonal, local vegetables and our talented chefs.
By opening up our kitchen, and cooking main meals on the new charcoal grill or wood fired oven, guests can watch the chefs in action, adding a touch of theatre with guests picking up tips and tricks they can use at home.”
The brothers have transformed the humble vegetable and placed it at the centre of the menu. With a delicious selection of vegetarian and salad side dishes, guests can mix and match vegetables with a main dish grilled in front of them, creating a meal designed around them.
You can view the brand new menu
We have also had a few rave reviews! See what foodies think of our re-launch.
Fed up and Drunk blog
The Bristol Magazine
The Bristol Post