INTERVIEW - Amelia Twine, EDBF Director and SRA Board Member

What is the Sustainable Restaurant Association?

The SRA is a membership organisation that rates restaurants on how sustainable their operations are basing their rating on three 'pillars' - sourcing, environment and society.

How did you become a board member?

As part of our 2013 and 2015 Queen Square festivals we held two Sustainable Food Summits at Eat Drink Bristol Fashion which quite simply explored how to make the restaurant industry in Bristol more sustainable. Following these events I was invited to become an SRA board member in 2016.

How is Eat Drink Bristol Fashion involved with the SRA?

We're delighted to say that Yurt Lush, our restaurant and cafe has the highest SRA rating - a three star rating which means Yurt Lush has achieved some of the highest standards in 14 key areas which include using fairtrade Local & Seasonal produce, sourcing Ethical Meat & Dairy, supporting ethical farmers, serving Sustainable Fish, Treating People Fairly, offering balanced menu options, marketing responsibly, saving water, reducing food waste and using energy efficiently

How does your company ethos align with SRA's onjectives?

Our company was christened with a strong 'field to fork' ethos - where we initially aimed to work with local producers and suppliers as much as possible when designing our menus. This grew into aspiring to achieve greater sustainability in other areas of our sourcing and operations. In wanting to promote our efforts and be transparent about our sustainability journey we wanted to achieve SRA rating to increase the visibility of what we were doing, giving customers an immediately recognisable stamp of good practice. 

How are Bristol restaurants fareing?

Outside of London, Bristol is one of the most SRA restaurant populated cities. We have some really strong contenders - Friska, Poco, Bordeaux Quay, the Canteen and Boston Tea Party are all rated along with others. This ties in with the overall 'movement' in Bristol - there are many groups that are vocal in their support of change in national and global food systems. 

Aims for the future?

We want to maintain a strong trajectory, continuing to open new venues whose menus are built with a sustainable foundation and strong ethical conscience.

JOB! Assistant Manager at Yurt Lush required

The Eat Drink Bristol Fashion team are looking for an enthusiastic and committed individual to help us drive Yurt Lush through its next stage of development. A cafe in a Yurt that strives to offer locally sourced and sustainable food, Yurt Lush is a cafe, bar and venue with a difference. 

The right candidate will have strong hospitality skills as well as some management experience; especially cash and man management. Experience in bar, barista and table service goes without saying, but most importantly we are looking for somebody with a passion for great food, sustainability and excellent service.

Working alongside senior management you will be responsible for much of the day to day running of the business whilst always having the support of the general manager to aid and assist your professional development.

Initiative and self motivation are essential to help drive this dedicated team forward in an environment where your voice will be heard and you can have a direct impact on our direction. This is a continuously evolving business and there is great scope for development for the right individual.

To apply, please send your C.V. and a brief covering email to nesta@eatdrinkbristolfashion.co.uk

Yurt Bistro - Earth Hour Candlelit Supper

In support of Earth Hour 2017, on Saturday 25 March we'll be hosting a very special candlelit #YurtBistro service in solidarity with millions of people, businesses, and landmarks around the globe who are hosting events and switching off their lights between 8.30pm and 9.30pm to make noise for climate change action.

Our menu will be sustainable as ever featuring Earth Hour inspired specials and by joining us you'll be showing your support for climate change action and the Paris Climate Agreement.

2 courses - £15
3 courses - £18

BOOK NOW! Call or text on 07582 048090

Join the Facebook Event here.

JOB! Chicken Shed is recruiting for a Chef!

We are looking for a highly motivated and committed chef to join our team at an exciting time for Chicken Shed.

We need someone with a passion for quality food who understands the importance of
sustainability.

A large part of the job will revolve around following processes, but as we look to grow the business there will be the opportunity to feed in to the decision making process and stamp your own mark on what we produce and sell.

You will be expected to maintain our high standards of food hygiene and motivate the team to excel in all areas, whilst ensuring that the customers expectations are exceeded at every possible point.

We offer a competitive salary for the right candidate as well as the
opportunity to be involved in a growing project from the beginning.

Please email chickenshed@eatdrinkbristolfashion.co.uk with your C.V. and a brief cover letter explaining why you are the right person for the job.

EDBF Supporting Global Farmers - Our suppliers and the SRA

The Sustainable Restaurant Association's 'Support Global Farmers' campaign is calling on the whole foodservice and hospitality sector, to serve only Good coffee – that’s coffee that’s good for the people growing it, good for the environment and, of course, good for business. And that's the coffee we serve. 

While we are proud to say that the majority of our produce is local to the South West, when it comes to coffee we have to look further afield! And while our coffee suppliers at Wogan Coffee roast their beans right here in Bristol, the coffee of course comes from climes the other side of the world. 

Wogan Coffee have long worked with La Bastilla farm in Nicaragua. The farm covers 311 hectares, of which 160 hectares are currently dedicated to the production of coffee, with the potential of 190 hectares being used in this way. La Bastilla Farm has been certified by the Rainforest Alliance since 2003 and has a continuous programme of improvement.

Wogan is committed to sourcing coffee ethically and its relationship with the owner of this estate and are proud to sponsor the education of three children on the estate and have been able to partner them up with three students from city of Bristol college.  The team at Wogan even got a chance to meet them when visiting the estate this winter.

"We travelled to Nicaragua, Central America this winter to visit the Estate.  We have a long standing relationship with the owner of the estate and this gave us the opportunity to not only see where our coffee comes from and meet the workers who produce these wonderful beans but also to meet the three students we sponsor through the ‘teach a man to fish’ education charity.

 A very humbling part of the visit was meeting the students whose education we sponsor from the age of 13 to 18, when they are awarded their baccalaureate.   Each of the students must apply for and attend an interview, pass an entrance exam and show the correct attitude towards their education before being accepted by the school  The funding we provide helps to pay for teaching staff, accommodation and food for both the students and staff as well as resources for the school.

We saw their classrooms which were kitted out with microscopes, chemical testing kits and foods charts in order to learn about healthy living.   It really was very humbling to meet these incredibly happy and  grateful students.  You can view their progress reports on our  La Bastilla students page"

JOB! Chicken Shed needs a new Assistant Manager

We are looking for a new Assistant Manager to join the Chicken Shed team at Wapping Wharf.  

From the  Eat Drink Bristol Fashion team that brought you the Queen Square tipi festivals and Yurt Lush, the business strives to be sustainable and traceable wherever possible. 

Built on a desire to serve high quality guilt free food, Chicken Shed is a chicken shop with a difference.

The right candidate will have a strong background in hospitality as well as management experience. Initiative and self motivation are essential to help drive this small but dedicated team forward in an environment where your opinion counts and will have an impact on the company's direction. 

This is a continuously evolving business and there is great scope for development of the right individual. 

To apply with your CV or for more information, please email nesta@eatdrinkbristolfashion.co.uk

Introducing the Yurt Bistro

Yurt Lush, the city's much loved cafe restaurant will launch a new evening service from Wednesdays to Saturdays with a new "Yurt Bistro" concept that will combine a sustainable, traceable British menu with an affordability and simplicity that is associated with traditional French bistros.

At just £15 for two courses and £18 for three, the Yurt Bistro will launch on Wednesday 8 February with a menu that combats food waste, using out of vogue ingredients and cuts of meat that would usually be resigned to the butchers bone bin to create informal, hearty and tasty dishes for everyone to enjoy.

Nestled behind Brunel's famous old station, Yurt Lush was created by the Eat Drink Bristol Fashion team as a calming food hub away from the hustle and bustle of Bristol's busy city centre. Having attained the highest possible sustainability ratings from the Sustainable Restaurant Association, Yurt Lush has long offered Bristol an ethically minded food offering and is proud to launch a new bistro menu which aims to cement the venue's standing as one of the city's most sustainable places to eat.

For advanced bookings at Yurt Bistro please call or text 07582 042 090. 

Burns Night... gis a Haggis!

Burns Night is coming to Yurt Lush... and it's gonna be a wee cracker! 

There'll be four courses for £45, with an optional whisky flight (handy for those doing dry January) and of course more haggis than you can shake a stick at. 

Drop us a line on 07852 048090 to secure your place.

“Fair fa’ your honest, sonise face,

Great chieftain o the pudding’-race”

Robert Burns – Address to a Haggis

Platter

Haggis Scotch Egg Salmon Gravalax, Beetroot & Honey Clapshot and Whiskey Sauce

 Soup

 Cullen Skink - Leek Potato and Swede (v)

 Main

 Pan Roasted Saddle of Venison, Swede Puree, and Haggis Fritter. Sprout Tops and Whiskey Jus.

 Celeriac, Swede and Cashew Nut Strudel with Braised Red Cabbage.

 Dessert

Bread and Butter Pudding with Whiskey Marmalade and Warm Custard.

Sides

Braised Red Cabbage

Clapshot

Chips

Buttered Greens