Four Extraordinary Dinners
Ten Award Winning Chefs
During Feast, The Castle Hotel will host four very special dinners, starting on Thursday evening with the Tanner brothers vs the Castle Kitchen Team, followed by the 2018 BBC Great British Menu South West Chefs feast on Friday evening, then the legendary Phil Howard joins us for our Saturday evening feast and we finish off with the Best of Bristol Sunday lunch with Josh Eggleton, Elliott Lidstone, Louise Mccrimmon and Jamie Randall.
Tanner Brothers vs the Castle Kitchen
Chris & James Tanner
Join us for a fun filled evening when the Tanner brothers face off against our own Castle Kitchen Team led by Liam Finnegan.
You'll arrive at 7pm for welcome drinks, canapés and a chance to mingle before being escorted to the dining room where you'll be able to view the action in the kitchen and enjoy 4 amazing courses, each prepared by either the Tanner brothers or our own kitchen team - but can you tell which is which?
A wine flight chosen by Paddy Magill of Vine Wine will accompany your meal and the atmosphere will be unforgettable. Don't miss this fantastic feast!
Quantock Hill Pigeon
Carrot, Smoked Bacon and Pigeon Broth
Baked Scallops “In the Shell’
Vegetables, Vermouth & Ginger
Red Cabbage, Jerusalem Artichoke and Whiskey Sauce
Clotted Cream Parfait
Raspberries, Raspberry Sorbet & Brown Butter Crumb
He opened The Square with Nigel Platts Martin in 1991 and remained at the helm for 25 years – with his food enjoying huge consumer success and great critical acclaim. He held two Michelin stars for 17 years.
The reputation for his cooking has been forged through the delivery of pleasure through harmony of flavour rather than technical wizardry or innovation. Upon leaving The Square Phil came to feel that he had unfinished business with food in London and whilst this philosophy will remain very much in place at Elystan Street the content of the cooking will evolve. The desire to cook simpler food prevails and with a greater emphasis on pure, clean and lighter dishes – full of vitality and flavour.
The Pony and Trap
Josh Eggleton grew up in South Bristol near the picturesque Chew Valley, and the chef has always been family orientated. Now running a hugely popular Michelin-starred pub with his sister Holly, Josh Eggleton also cites his grandparents and father as integral to his early fascination with food. His grandparents encouraged him to bake, mastering British favourites such as Victoria sponge and upside-down cake from an early age and giving him confidence in the kitchen: “I actually opted out of cookery classes at year 10 when I was at school, as I thought I already had cakes well and truly under my belt!”
Louise McCrimmon trained at Leith’s School of Food and Wine where she learnt the classic techniques that are the back bone of her cooking today. After cooking her way around Burgundy in France she settled in Yorkshire where she joined Harvey Nichols as Chef de Partie, working her way up through the ranks in the Fourth Floor Restaurant, Leeds – their first store outside of London. Since then, Louise has been given her own kitchen to run, becoming Head Chef of the Bristol store in 2008 and over the years she has really stamped her identity on the Second Floor Restaurant in Bristol. Louise’s cooking is known for its lightness of touch and well defined flavours. Her food has real character combined with a commitment to seasonality and well sourced raw ingredients.
Elliot sharpened his knife skills at the refined L’Ortolan and made a splash in a Hackney pub, The Empress, but at BOX-E, he and wife Tessa have created a restaurant which in every detail (from their beloved stove, ‘Sandra’, to ingredients from a relative’s allotment), is their personal vision.
Jamie, originally from Deal in Kent, completed his training at Thanet Catering College and is a past winner of the Annual Award for Excellence from the Royal Academy of Culinary Arts. Jamie worked at St. Albans (Corbin and King group) before joining Galvin La Chappelle, where he was part of the team that gained a Michelin starr. Prior to making Bristol his home, Jamie was head chef at Bryn Williams’ Odettes, in Primrose Hill London.