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Following the success of his canteens in Axminster and Plymouth, River Cottage supremo Hugh Fearnley-Whittingstall has opened an outlet in the ‘real food’ stronghold of Bristol. This venue follows the organic, provenance-driven mantra to the letter, with a daily menu listing favourite suppliers and much of the produce sourced within a 50-mile radius of the city. Good calls have included roast pollock with cannellini bean and bacon stew, potted Portland crab and smoked venison loin with capers, shallot and parsley salad; otherwise, share one of the deli-style 'together' boards. The earnest, dedicated approach also extends to a drinks list that runs from ‘vegan gems’ to seasonal bellinis (try the forced rhubarb version). The setting is worthy of Hugh F-W too – down-to-earth trappings in a grand, Grade II-listed Victorian church complete with stained glass windows and exposed beams.
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