This big batch cook uses cheaper cuts and offal to make an unctuous, rich ragu that goes great with pasta and as a base for lasagne.
"This is somewhere to quaff wine and eat handsomely, not nibble like birds" My review of @snobbysbristol
Brunch At @1Bomboloni's Is Finally Here!
News that @parlourbristol, To Close
Check out @Berthaspizza if you want great pizza with a great view
Have you heard about @CarbonaraClub?
La Fiorentina to open on Gloucester Road
The Parlour has nailed ice-cream, now they're turning their hand to proper pasta
Does Franco Manca stand up to the Bristol pizza heavyweights?
Pizzas are being served on the new menu at The Eldon House Pub