May Group

Menumenu

RIVER COTTAGE
CANTEEN BRISTOL

Three course menu 24.50

Two Course menu 20.00

SMALLER
Smooth Somerset cauliflower soup, Wookey Hole toastie (v)
Hot smoked salmon, sour cream & pickled red cabbage (gf)
Shaved kohlrabi, fennel, shallot, mint & ruby grapefruit dressing (v, ve, gf, df)
Smoked mackerel pate, dill oil & crisp bread

BIGGER
Saddleback pork shoulder, creamed parsnip, peppered apples, crispy skin & Scrumpy
cider sauce (gf)
Pan-roasted Cornish hake fillet, fennel, Canteen chorizo, potatoes & aioli (gf)
Harissa-roasted brassicas, spiced yoghurt, spiced seeds & split pea puree (v, gf,n)
Crispy polenta, Dawlish Warren mushrooms, Dorset truffle oil,
watercress & curds (v, gf)

SWEETER
Chocolate mousse cake, salty peanut caramel & cream
Soft meringues, vanilla custard, roast apple & pears
Lemon pannacotta, sour cherries & shortbread

Menu subject to availability of seasonal and local produce

Please speak with a member of our team regarding any dietary/allergy requirements. We
are always happy to pack up any leftover food you wish to take home, so please feel
free to ask.

@RiverCottageBri

@RiverCottageBristol

RiverCottageHQ

At River Cottage its in our nature to source the very best ingredients: seasonal,
local, organic and wild. Our menu showcases the very best produce available from the
surrounding area. Everything is prepared here on the premises by our Head Chef Sam
North & his team, overseen by our executive chef Gill Meller.
All our meat comes from local farms that produce free range or organic meat to the
highest welfare standards.
Our fish and shellfish come from West Country day boats and other sustainable sources
in the South West. If our fish choices are sometimes limited it is because we are
rigorous in only choosing what we believe to be sustainable.
Most of our vegetables and fruit are grown within 50 miles of Bristol.
Some of our favorite current local suppliers are chalked up on the board. We are always
excited to hear about new sources of outstanding local produce. If you have any
recommendations, please email bristolcanteen@rivercottage.net.
Our team is looking forward to feeding you here today.
Our general manager, Stephane Malbranche, is always happy to take your feedback, good
and bad, so we can continue to set the highest possible standards. You can email him at
bristolcanteen@rivercottage.net.
For future reservations please visit our website www.rivercottage.net/bristol - or
call 0117-9732458.

Our local suppliers are key to our menu and success; wed like to introduce you
to some of them:

Severn Project in Keynsham supply our leaves

Hodmedods specialise in traditional British pulses, beans & peas.
Ivy House Farm in Shepton Mallet deliver our beautiful milk, cream &

butter.
Buxton butchers based on the outskirts of Bristol supply some of our

meat, including our fantastic Sunday roasts.

Joes Bakery deliver fresh each day our artisan breads and brioche buns.
Kingfisher fish merchants deliver us the best sustainable fish from the
coast of the South West.

Please speak with a member of our team regarding any dietary/allergy requirements. We
are always happy to pack up any leftover food you wish to take home, so please feel
free to ask.

@RiverCottageBri

@RiverCottageBristol

RiverCottageHQ