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In May 2014, the city of Bristol will come together to celebrate its diverse food culture and community with a unique, citywide food festival - Bristol Food Connections. Don’t miss out on the events taking place at The Canteen where we’ll be Cooking Without Fire

Highlighting the processes of curing, smoking, and pickling with the finest in seasonal and local ingredients, The Canteen will be hosting three events on three afternoons on the Canteen stage. The aims of these events is to work in tandem with the natural cycle of life and the fundamental need to work both seasonal and local produce. All events are free to attend so get stuck in!

 

Saturday 3 May | 4 – 5pm | Session 1: ‘Fruits of the Sea’ with Wings of St Mawes

This session is broken in to two main sections. The first part will be learning how to cure locally caught trout using our in-house sweet-salt cure. The second part will demonstrate the art of ceviche; sousing sustainably sourced Cornish fish in citrus. Book your space here!

 
Wednesday 7 May | 4 – 5pm | Session 2: ‘Fat From the Land’ with Powells of Olveston

This session is broken into two sections. The first will demonstrate how to make salt beef at home using affordable cuts of top quality locally reared beef. The second will demonstrate how to make a delicious tartare using finer cuts. Book your space here!

 
Saturday 10 May | 4 – 5pm | Session 3: ‘Spoils From the Soil’ with The Severn Project

This session is also in two main parts. The first will look at the unadulterated beauty and simplicity of raw seasonal vegetables locating the textures and tastes of the overlooked wonder of fresh veg. The second part of the session will look at quick and simple methods for pickling vegetables, flavouring liquors with different botanicals and safe storage techniques. Book your space here!

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Canteen

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Eat lush food every day

We are really proud to be the recipients of three gold stars from the Sustainable Restaurants Association. We work hard to keep our food “good, clean and fair” in line with our Slow Food philosophy and passion for quality local produce.

Our inspired team of chefs provide tasty, seasonal menus using fresh, quality ingredients sourced from specially selected local suppliers. The menu changes day by day over the week and the best way to keep up to date is to follow us on Twitter @inthecanteen, call us on 0117 923 2017, or just pop by.

 

Breakfast | 10am – 12 noon (Monday – Saturday only)

We open at 10am with freshly roasted coffee, delicious butties, fine veggie breakfasts, American style pancakes with muscavado butter, wholesome toasted cereals and stewed fruit.

 

Lunch | 12 noon – 3pm

We offer a short and fresh menu of contemporary fusion food using the best of the regions ingredients. The menu changes day to day but always includes delicious vegetarian and vegan options as well as carefully sourced line-caught fish from Cornwall, locally sourced free-range meat options and our house mussels and homemade bread. All main courses are served with a free bowl of soup.

 

Dinner | 5pm – 10pm (8pm Sunday & 9pm Friday and Saturday)

The menu changes day-to-day to ensure we have the freshest ingredients but you can still expect a fresh, delicious and locally sourced meal. Tasty vegetarian, vegan, line-caught fish and free-range meat options will always be available and all main courses are served with a free bowl of soup. Reserve a table by calling 0117 923 2017 and, if you’re really organised, pre-ordering is also available.

 

If you have specific dietary requirements or require children’s portions please let us know and we will do our best to help.

 

The Bar | 10am – 12 midnight (Mon-Thurs) 1am (Fri & Sat) 11pm (Sunday)

A fantastic selection of lagers, local ales and ciders, Fairtrade wines and an array of spirits are on offer. We also have a delicious selection of soft drinks, teas and freshly roasted coffee. Feeling peckish? Tuck into the Canteen-made cake that we serve from the bar. 

 

We’re always open to menu suggestions, allotment offerings, supplier info – if any spring to mind, pop on by and have a chat.

 

Here be a little sample seasonal menu…

Menu 130117