Now Open Tuesday & Wednesday Evenings Too!

Bar Mat Logo

Good tide all.

We are pleased to announce that we have a couple of new nights on the cards. Mid-week evening openings for pre dinner cocktails, music and excellent food. To celebrate our local support, Tuesday nights we are launching a burger night and every Wednesday will be The Ethicurean Rarebit & cider sessions. Welcome to all we say, sociable, low key and laughs a plenty.

So, on to the Burger Night. We haven’t gone completely crazy, we just wanted to make a burger that would put Tuesday night on the map, given that as far as we know, there isn’t a Mendip venue that has perfected this classic. Our kitchen team have risen to the challenge and been in full development for this one. From all the positive sounds coming from the taste tests we’ve heard of late it would appear that their attention to detail has produced a burger well worth a detour, or well worth ambling up the lane to get at. Our cocktail pairings (Imbibe 2015 UK Cocktail Innovator) will of course elevate this night to tidily exuberance. Enjoy all of this in front of our roaring log burner.

Hereford Simmental cross beef burger, Welsh Rarebit cheese, chipotle mayonnaise, shiitake mushroom ketchup & brioche bun. Sides of slaw ferment and a roast garlic mayo to dip your chips in.

The Gardeners Old Fashioned. Hotter than Don Draper. Winner of the Young British Foodie of the Year 2013.

Burnt oak, 3 Year Somerset Cider Brandy, Bitters, toffee apple cake syrup, Vanilla tincture, Chipotle tincture.

Wednesday Rabbit & Cider Sessions.

To celebrate our first year of cider production, Wednesdays will be offer night. Our legendary Welsh rarebit and a pint of our own cider for not very many pennies. Alongside our rough scrumpy we’ve also produced an elegant sparkling ‘keeved’ cider that were itching for feedback on. Our pudding menu will be as classic as ever. The beauty will be in the simplicity. You can bring your own spit and sawdust to this one… if you must.

Thanks to @BristolTweats for paying us a visit and this timely Welsh Rabbit based quote from the weekend:

Rabbit Tweat

 

St Valentines Day 14th February 2015

‘Tis that time, once a year, perhaps, whether we like it or not, we are thinking of snuggling down in a beautiful and cosy restaurant setting with our loved ones.

Not confined to couples old or new we are welcoming all to dinner on a cold February evening, log fire lit, pre dinner cocktails shaken & taxis booked for the inevitable.

This year this annual spectacle falls on a Saturday so you’ll need to be quick to book with us.

Cherished love from The Ethicurean Family.

14 February 2015 Valentines Day

Fermentation class at The Ethicurean February 5th.

The Ethicurean

Of course, another course, a hands on demonstration of ferment making with an enjoyable light meal of wild fermented foods pioneered at the restaurant too. You could go home empowered with new found bubbling food fermentation knowledge. It brings us great pleasure to announce further dates available on the 5th and 19th of February.

Places are limited, however armed with the simple knowledge of this ancient art the culinary fermentation possibilities will be limitless to you. Book soon lovelies. 01934 863713

We are fascinated by the culture of our local area and the wild pro-biotic cultures that live upon all of the produce we grow and eat. Our Wild Ferment master class provides an in-depth hands on opportunity to learn the processes we use in our restaurant kitchen. The techniques we use are ancient.

‘In seed time learn, in harvest teach, in winter enjoy’ – William Blake.

Class One: Understanding Fermented Foods. 7-10pm Thursday 5th February. £80 per guest.

In this course, learn, explore, make and taste foods which have been preserved by the process of fermentation. Our head chef and cookery school tutor will explain why so many of our favourite foods are produced in this way and the key techniques to doing this at home. Come and discover how simple it is to make nutritious, pro biotic food for you and your family.

The class outlined-

– What is fermentation?

-Fermented vegetable slaw making tutorial.

-Brine fermentation.

-Making Kvass & pro biotic drinks.

-Kefir Milk demonstration.

Each master class attendee will take home their very own air-locked Le Parfait (worth £15) containing a kilo of freshly fermenting vegetable slaw.The evening ends with a relaxed and seasonal fermented supper, with the opportunity for further discussion and questions.

Screen Shot 2014-06-27 at 14.07.03

More Wassail fun beckons. New date released.

The Ethicurean Wassail Saturday January 24th 2015

As many of you are aware, dates sold out fast for our West Country Wassail so we’ve launched another date. Hopefully you and your raucous friends can make it. Cider!

Feast & bless our orchards with The Ethicurean Family.

Drink, Eat, be merry, and wish our trees ‘Waes heal’ (good health).

Wassail the trees, that they may bear

You many a plum, and many a pear:

For more or less fruits they will bring,

As you do give them wassailing. -Robert Herrick (1591-1674)Screen Shot 2014-01-30 at 14.07.02

Come and join our annual celebration of drinking the health of our apple trees, to prepare and encourage them for a bounteous harvest.

You will be warmly greeted with a glass of mulled cider or apple juice.

The Wassail Feast

Starter

 Cheddar & cider Welsh rabbit (rarebit). Gert salad. or

Walled garden roasted apple & bitter leaves. Pearl Las blue cheese, raisin purée & salt granola. (v)

 Main

 12 hour pork belly, fondant potato, cavolo nero, pickled apple & mushroom, mulled crackling. or

Mushroom & black garlic stuffed savoy cabbage. Celeriac puree, cavolo nero & mushroom jus. (v)

Pudding

Wassail toffee apple pudding.

Who will be the Wassail King & Queen?

Will your piece hold the hidden Yin Yang bean?

 

Feast Tickets are £40 each (Spaces reserved with full payment)

 

Doors 18.30 ; Feast 19.00 prompt; Wassail 21.30

Fermentation class dates confirmed for The City Farm Cafe St Werburghs.

Leona Sunflowers

We are delighted to announce that we will be teaming up with the legendary ‘Hobbit house’ cafe of St Werburghs City Farm.  A long established venue, loved by its local community and inaugural winner of The Observer Best Ethical Restaurant award. The City Farm Cafe, run by the talented Leona Williamson and adored by all of Bristol, has much in common with The Ethicurean and it will be a fitting venue for our new classes. These will take place on Wednesday the 4th or 18th of February at 7pm. We have certainly enjoyed teaching our eager students at the Walled Garden, all of whom have gone home equipped with the knowledge to ferment their own food at home.

Places are limited, however armed with the simple knowledge of this ancient art the culinary fermentation possibilities will be limitless to you. Book soon lovelies.

01934 863713

We founded The Ethicurean on the idea of ‘a sense of place’, taking inspiration from our native surroundings, the history, culture and community who grow food on it. We are fascinated by the culture of our local area and the wild pro-biotic cultures that live upon all of the produce we grow and eat. Our Wild Ferment master class provides an in-depth hands on opportunity to learn the processes we use in our restaurant kitchen. The techniques we use are ancient.

‘In seed time learn, in harvest teach, in winter enjoy’ – William Blake.

Class One: Understanding Fermented Foods. 7-9pm Wednesday 4th or 18th November. £50 per guest.

In this course, learn, explore, make and taste foods which have been preserved by the process of fermentation. Our head chef and cookery school tutor will explain why so many of our favourite foods are produced in this way and the key techniques to doing this at home. Come and discover how simple it is to make nutritious, pro biotic food for you and your family.

The class outlined-

- What is fermentation?

-Fermented vegetable slaw making tutorial.

-Brine fermentation.

-Making Kvass & pro biotic drinks.

-Kefir Milk demonstration.

Each master class attendee will take home their very own air-locked Le Parfait Jar (worth £15) containing a kilo of freshly fermenting vegetable slaw.

The Collector Vermouth launches & Wassail fun beckons.

The Collector Vermouth

A proud moment for us all as we officially launch The Collector Vermouth, a recipe in development for five years, made with herbs grown on site, wild botanicals foraged from around the walls, apple spirit, wine & hand made caramel.

We are really pleased with the tasting notes.

Appearance

Fine sediment with an amber hue.

Aroma

Aromatic with notes of burnt orange, toffee, marmalade rosemary & sage.

Taste

Initial sweetness that gives way to satiating bitter notes, gentian, dried citrus fruit, roasted chestnuts and marmalade.

For more information: www.thecollectorvermouth.com

 

The Ethicurean Wassail Saturday January 10th 2015

 

Drink, Eat, be merry, and wish our trees ‘Waes heal’ (good health).

Wassail the trees, that they may bear

You many a plum, and many a pear:

For more or less fruits they will bring,

As you do give them wassailing. -Robert Herrick (1591-1674)Screen Shot 2014-01-30 at 14.07.02

Come and join our annual celebration of drinking the health of our apple trees, to prepare and encourage them for a bounteous harvest.

You will be warmly greeted with a glass of mulled cider or apple juice.

The Wassail Feast

Starter

 Cheddar & cider Welsh rabbit (rarebit). Gert salad. or

Walled garden roasted apple & bitter leaves. Pearl Las blue cheese, raisin purée & salt granola. (v)

 Main

 12 hour pork belly, fondant potato, cavolo nero, pickled apple & mushroom, mulled crackling. or

Mushroom & English truffle bread pudding, cavolo nero, lacto fermented summer marrow & mace crumb.

Pudding

Wassail toffee apple pudding.

Who will be the Wassail King & Queen?

Will your piece hold the hidden Yin Yang bean?

 

Feast Tickets are £40 each (Spaces reserved with full payment)

 

Doors 18.30 ; Feast 19.00 prompt; Wassail 21.30