Clifton Suspension  Bridge, Bristol.

Cocktails (Cappuccino Martini) at the Avon Gorge Hotel, Clifton, Bristol.

Avon Gorge Hotel, Members Lounge, Clifton, Bristol.

Bristol Cathedral.

Christmas Steps, Bristol.

Draught Cider at Barleywood Cider.

Isy Atkins picking apples at Barleywood Cider.

Mike Atkins Operating the Hand Cider Press at Barleywood Cider.

Mike Atkins Picking Somerset Russet Apples at Barleywood Cider.

Wall art is a big think in Bedminster, Bristol.

Mark's Bread Bakery, Bedminster.

Chris Cierpik Owner of 'Rare' Butchers, Bedminster, Bristol.

Bristol Beer Factory, Bedminster, Bristol.

Bitter-Cider-Golden Ale at Beer Factory, Bedminster, Bristol.

Hugo Sapsed, Greengrocers, Loaf Cafe & Deli, Bedminster, Bristol.

Hugo Sapsed, Greengrocers, Loaf Cafe & Deli, Bedminster.

Wilsons Restaurant, Bristol.

Chef Jan Ostle Putting the Finishing Touches to his Dish of Mallard (May contain Shot), Pumpkin, Raddichio at his Restaurant 'Wilsons', Bristol.

Jan and Henry with free range Berkshires Pigs in the Woods at Belmont Estate Farm.

Meat Ageing and Storage at Belmont Estate.

Joss Eggleston, Chef of Pony, Bedminster and the brains behind Breaking Bread (Below).

Breaking Bread, Homegrown (Pop-up Restaurants on The Downs), Bristol.

Views Across the River Avon from The Downs.

Divino (Italian) Deli, (Owners Francesco and Francesca Verdaro), Bristol.

Somali cook Halima Aisha at WAAMO (Samali Cafe).

Jake Greets Clients with Miso Broth for the Evening Food Experience at Ethicurian. 

Mathew Pennington, One of the Brains Behind the Ethicurian.

Table setting with views over the gardens and the Mendips at Ethicurian.

Elderflower Champagne at Ethicurian Restaurant and Gardens.

Agretti with zero waste Seasoning (Cheese&Onion Flavour) at Ethicurian Restaurant and Gardens.

Vegetable Charcuterie (Kohji Cured Root vegetables) at Ethicurian.

Colourful Squash from the Gardens at Ethicurian Restaurant and Gardens.

River Walks near Fish in Bristol City Centre.

Chef Jake Platt at the funky Fish Restaurant (on a Barge), Bristol.

Plat de Mar at Fish, Bristol.

Sue Miller of Miller Green Vegan Delivery with Squash from her Allotment.

Stephen Markwick Retired chef with George Livesey Current chef at The Bulrush Restaurant, Bristol.

Pink Peppercorn Macaroon with Duck Liver Parfait and Plum Jam at The Bulrush Restaurant.

Box Park, Wapping Wharf.

Deep Fried Lotus Root Crisps at WOKYKO, Box Park, Wapping Wharf.

Rob Howell,  Chef at Root Restaurant, Box Park, Wapping Wharf.

Chargrilled Hispi Cabbage, Grilled Ceasar Sallad, Pancetta and Grated Winchester Cheese at Root Restaurant, Box Park, Wapping Wharf.

Box E Restaurant, Box Park, Wapping Wharf.

Charred Purple Sprouting Broccoli, Goats Curd with Sesame and Balsamic Vinegar, Box E Restaurant, Box Park, Wapping Wharf.

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