194 degrees fahrenheit in Bristol, City of

My partner was going with their niece to hippodrome so we sropped in here for a bite before hand. My first time and I informed the staff I was having a difficult time during to overstimuation (ASD) and they were extremely friendly and accommodating. The food was fantastic and i will. E coming again. Thank you Anthony and crew for a wonderful first time experience.

Grim place… No sink to wash hands in the girls loo🤢🤢🤢 Staff have an attitude Go elsewhere ……………….

Has so much potential being in this beautiful historic building but is really lacking in atmosphere and the service I received was cold and unfriendly. I ordered a macchiato and it was lukewarm when I got it

Tengo un plato encantador de pescado y patatas fritas. Porción generosa y muy bien cocinada. El personal no podría haber sido más servicial

I recently attended the Basic Ferments and Global Ferments courses run by Rachel De Thample at River Cottage HQ on consecutive days, and both were absolutely fantastic. Rachel is an excellent teacher—knowledgeable, engaging, and passionate about fermentation. Each course was packed with information and hands-on opportunities, and I came away with a solid understanding of the techniques, plenty of inspiration, and confidence to try more at home. The sessions were well-structured, with a great balance between learning the science behind fermentation and the practical steps for creating delicious ferments. I especially appreciated the range of recipes we explored, from classic basics to more adventurous global flavors. I’ve brought several ferments home and can’t wait to taste them once they’re ready. These courses have truly transformed how I think about fermented foods, and I’d recommend them to anyone interested in exploring this fascinating and rewarding area of cooking. A big thank you to Rachel and the River Cottage team (including Sean for chauffeuring) for such an enjoyable and educational experience!