Spiced Lamb & Pistachio Stuffed Squid with Stifado Sauce
@theproducerchef idea of what Greek food is. There’s so much more to it than we get to see. This week is a celebration of Greece, Cyprus and the whole region.
Alvinos has that Scrandit blood in him 🩸
From 5.30pm tomorrow, you’ve only got one week…
#thescrandit #popup #greekfood #greekcypriotfood #bristolfoodanddrink
FLAUTAS DE PAPA
@maldepuercobristol
The most down to earth Homie Alec, just trying to bring a little flavour of Mexico to Bristol. In his own way!
Menu 100% gluten free and 100% delicious
See blackboard for specials throughout the week…
Starting from 5.30pm Wednesday
#thescrandit #mexicanfood #glutenfreebristol #coeliacfriendly #popup
Scarlet Prawn & Pork Cachorrinho
Classic Portuguese Hot Dog by @tasca.london
Every layer glazed with Piri Piri Butter. It’s fatty, it’s Smokey, it’s cheesy, and it’s served with a homemade ferment hot sauce for a little kick of flavour.
We’re open from 5.30pm tonight for this and lots more.
Come show some love to our travelling chefs.
#thescrandit #cachorrinho #tasca #portugesefood #popup
Caramelle stuffed with house Ricotta & Preserved Lemon, Beurre Noisette
@00pastaboys
Just a couple of semi retired mates giving it a crack.
Trust me, you can trust them!
Open from 5.30pm tomorrow. All walk ins.
#thescrandit #pasta #popup #foodreels #bristol
鱼香茄子 YUXIANG AUBERGINE
Watch our 魚香茄子 come together over fire. Aubergines seared on the BBQ until the skin becomes blistered and the flesh becomes soft, coated in Yuxiang or ‘fish-fragrant’ sauce from Sichuan province and plated on moreish whipped tofu.
Yuxiang (literally “fish-fragrant”) is one of the mother sauces of Chinese cooking - a balance of savoury, sweet, sour and spicy. Despite the name, the modern yuxiang sauce doesn’t actually contain fermented fish sauce. Instead, it uses fermented chilli bean paste and fresh aromatics like garlic, ginger and spring onion. Perfect for our plant based Good-Time-People.
#neighbourhoodchinese #bristolfood #bristolrestaurant #yuxiangaubergine
VENISON BOLOGNESE CLUB SANDO | CRACKLING
@rino.didonato.chef
Not your average Club Sandwich
Available this week only.
Starting from 5.30pm tomorrow!
#thescrandit #clubsandwich #foodreels #bristolfoodanddrink
Charred Brassicas, Wild Garlic Emulsion & Black Garlic Puree
On the menu this week from @biote_gatherings
Jules has such a calm and nurturing presence. In person, on camera and even more so in the kitchen. This always translates to her thoughtful and intentional menus for @biote_gatherings . Produce, process and suppliers above all.
In a world full of short form and fast paced content it’s so nice to see the full process, highlighting the seasonal produce and what it takes for a dish like this to come together. Jules’ love for food, where it comes from and the story behind it 💚
@fiveacrefarmer@barleywoodkitchengarden
We’re also very lucky to be working with the talented @andre__moore who brings each chefs vision to life.
If you’d like to come eat with us this week then we’re open from 5.30pm tomorrow, Thursday & Friday. Saturday we are open all day from 12.30-9pm. All walk ins. If you’re a large group of 6+ you can message to book.
Carne En Su Jugo
@basement17tacos
Comforting, Smokey, Rich & Vibrant
Can’t wait to get things going this week!
Wednesday / Thursday / Friday 5.30-9pm
Saturday 12.30-9pm
All walk ins
@andre__moore delivering the goods 🎥
#thescrandit #foodreels #mexicanfood #popup #bristol
Welsh Lamb Leg, Carrot, Chicory, Oregano, Lamb SôS
@sos_with_a_hat
Lamb straight out of Brecon, straight out of the mountains. You knows it ! 🏴
Killer dish from @ri.meredith & @rhodri_d
This weeks menu is fully Gluten free and Coeliac friendly.
Great to see @andre__moore doing what he does best.
Wednesday / Thursday / Friday 5.30-9pm
Saturday 12.30-9pm
#thescrandit #foodreels #glutenfreebristol #coeliacfriendly #welshlamb
焼豬腩肉 SHAOKAO PORK BELLY
Sous-vide pork belly finished over charcoal, served with fresh plum sauce and pickled red cabbage.
This is one of our original shaokao (Chinese BBQ) from when we introduced fire cooking last year.
The pork belly from @originbutchers is sous-vide for 12 hours, then grilled on our konro to pick up smokiness while the fat renders making it extra juicy and delicious.
Fresh spiced plum sauce brings tart sweetness, while pickled red cabbage cuts through the richness with acidity and crunch.
#neighbourhoodchinese #bristolfood #bristolrestaurant
BEEF KOTTU ROTI
@lauraspicekitchen
One of Sri Lanka’s most popular street food dishes!
Stir fried veg, roti and beef curry. Can see a fair few of these being dished out this week. Nangi pop up starts tomorrow from 5.30pm
#thescrandit #srilankanfood #kotturoti #popup #bristol
