A specially curated guide to help you enjoy the next 48 hours (or more) in Bristol
GRAPE TIMES |EXPLORING AUSTRALIA
Great whites from down under
Düfte Punkt Riesling Gewürztraminer Kerner – Chaffey Bros. Wine Co.
"It's co-fermented, at first playing it's Riesling card with lime florals and aromatics, though the more exotic Gewurztraminer comes out of it's shell as you go. They do, perhaps, add to this wine's fabulous texture: chalky, pithy and peppery/spicy with a lingering, mouth watering result." £15.95
480 Sauvignon Blanc – McWilliams
This is a thoroughly enjoyable Sauvignon Blanc from the high altitude Tumbarumba region, not far from the snowfields of the Great Dividing Range. It's made in a fantastically balanced, more restrained style than examples from New Zealand, yet with more generosity of fruit than most from France. A happy medium with pure, cool herbal and honeysuckle flavours. £13.50
Beurrot Pinot Gris – Kooyong
If you ever have the chance to taste a white Burgundy made from Pinot Beurrot (not very likely, as they're extremely rare), it will have been made from Pinot Gris. Kooyong's Pinot Gris is named after this endangered species, and is very similar in style. With a beautifully sweet honey aroma and excellent texture, this is irresistibly delicious now, but if you have superhuman self-control, it will drink well for at least another 2-3 years. £22.
Reserve Chardonnay – Tooma River
"Chardonnay thrives in the warm and sun kissed Australian vineyard - delivering an unmistakably vibrant and fruit driven style. This wine is no exception and is packed with grapefruit, lime and melon flavours, all bound up with a zesty, crisp citrus balance which cuts through to the finish. " £8.50
Ladies who Shoot their Lunch Wild Ferment – Fowles Wine
This wine is pale straw in colour. Mineral notes acquiesce to intense aromas of melon, peach and subtle vanilla. The palate is complex and full bodied with balanced oak notes, a wonderfully creamy texture and great length of flavour. £27.50
As always, there will be many great reads by our team of wonderful writers and contributors as well as beautifully presented advertising by Bristol's best businesses. We hope you'll enjoy the read!
15,000 copies are delivered door to door, and you can pick up a copy at many places around town - especially from our stands at Waitrose. We will be working with retailers John Lewis, House of Fraser, and Harvey Nichols when they reopen and will have our floorstands there too.
And if you would like to have a copy sent in the post every month, then we offer a postal subscription for just £30 for 12 issues. Details can be found on our website.
THE PERFECT TREAT |BRAND NEW COLLECTION
Meet The Ombles: M&S's new chocolate range
M&S has launched its brand-new chocolate brand, The Ombles, its first new face in almost 30 years! With Percy turning the big 3-0 next year and Colin hitting the milestone in 2020, these loveable new characters are great fun for all the family.
In-stores from today are two MUST HAVE treats including The Ombles (£6, 190g) and a two-pack of 'totes adorbs' Mini Ombles (£5, 95g). Made using an exclusive luxury Belgian milk chocolate recipe, they are complete chocolate goggly eyes and are rolled in a flaky milk chocolate.
The seismic events of the past year have sparked creativity across the country. On the one year anniversary of the first lockdown, Bristol Beacon launched their latest project, A New Song for The City. The song promotes togetherness while we’re apart and showcases the city's boundless talent.
Listen to the song above and read more about the project in our latest issue: thebristolmag.co.uk
NEWS FROM THE CITY |CITYWIDE PROJECTS
New project celebrating Bristol's film & TV industry
Film 2021, a new year-long programme of activity celebrating the many aspects of Bristol’s film and moving image credentials is being launched by Bristol Ideas and Bristol City of Film, supported by the city’s film studios, cinemas, filmmakers and festivals.
Marking the centenary of the death of Bristolian inventor William Friese-Greene (1844-1921), a pioneer of early motion pictures, Film 2021 will include film screenings across the city, walking tours exploring cinema buildings, photography exhibitions, talks and panel discussions, and the launch of a special publication recounting the Bristol public’s memories of cinema-going throughout the past century.
This traditional Easter cake – similar to a Christmas cake, but much lighter – has been eaten since medieval times as both a rich, sweet Easter treat and a symbolic ritual. The intrinsic flavours come from moist fruit, sweetly creamy ground almonds and the unique candied nut personality that marzipan brings to any party, while the 11 marzipan balls on the top represent the eleven apostles of Christ, minus Judas; you don't have to be a marzipan addict to enjoy it, but it helps.
Despite what many recipes may tell you, you don't need a blowtorch to burnish the marzipan topping to the required dark golden hue – a pre-heated grill does the job just as nicely, as long as you pay close attention to the process throughout; you wouldn't want to singe an apostle, would you?
450g golden marzipan 3 tbsp apricot jam 1 egg, beaten
1. Preheat the oven to 160ºC/gas mark 3. Grease and base-line a 20cm deep-sided cake tin (preferably loose-bottomed or springform). In a large mixing bowl, beat the sugar, butter, flour, eggs, milk and mixed spice together until thoroughly combined (a hand whisk is immensely helpful here). Add the sultanas, cherries and apricots and mix well.
2. Spoon half of the cake mixture into the prepared tin and level the surface with a spatula. Shape one-third of the marzipan into a ball and roll it out, on a lightly floured surface, until it's the same diameter as the tin. Place the marzipan disc on top of the cake mixture in the tin and spoon the remaining cake mixture on top, again levelling the surface.
3. Bake for around 1½ hours or until golden brown on top and a skewer or sharp knife inserted into the centre comes out clean. If the cake begins to brown before it's cooked through, cover it with foil and continue baking.
4. Once baked, allow the cake to cool for 10–15 minutes before removing from the tin. Meanwhile, heat the apricot jam in a small saucepan over a medium heat and use it to brush the surface of the almost-cool cake.
5. Roll out half of the remaining marzipan to fit the top of the cake as before, plus a little bit of overhang. Sit the second marzipan disc on top of the cake and use your fingers to create neat little crimps all around the edges.
6. Use all the remaining marzipan to create 11 neat, tight balls and place them at regular intervals around the edge of the top of the cake, fixing them with a little bit of the beaten egg as you go.
7. Brush the top of the cake and the marzipan balls with the rest of the beaten egg and glaze under a medium-hot grill for about 5 minutes, keeping a close eye on proceedings and turning the cake around at regular intervals to ensure even browning.
MEN'S GROOMING |ECO-FRIENDLY PRODUCTS
Find your mojo
A brand new Bristol-based ethical men's grooming brand has brought together a huge range of high quality, hand-selected and personally tested products that cater for every ethical preference – from vegan and plastic-free to organic and cruelty free.
ECOFOMO! has also committed to plant a tree for every order over £20 made on its online store. So, whether you’re a hippie or a brickie, a craftsman or a draughtsman, a landscaper or a manscaper, they've got you covered.
Above left: SCRUBD Soap Bars
A rich, vegan friendly, organic and luxurious cleansing bar that adds natural moisture and vigour, designed specifically for the needs of men's skin; £16.
Above right: Norse Ebony Shave Set
This UK made shaving set comprises a double edged safety razor, shaving brush and stand made from steel, brass and chrome and is designed to provide a great shave as well as looking great on the bathroom side; £110.
The UK's spring season superstar crops don't hang around for long; if you miss any of the produce in the spotlight here, you'll seriously miss out... and there's no going back, until next year. Fancy celebrating all of it, all at once? A medley of roast asparagus, sautéed morels, steamed Jersey Royals and wilted spinach topped with a freshly poached egg (or two) is a dish fit for a UK spring king.
Many chefs consider the highly-revered Morel to be the King of Mushrooms – and its easy to see why: earthy, nutty and uniquely fragrant with a honeycombed head and a thick, creamy-coloured trunk, Morels look as special as they taste. But this lesser-spotted fungi has a very short season: six weeks if we're lucky, from mid-April to late May. Morels come with another warning, too: they must never be eaten raw as they contain a seriously nasty toxin called hydrazine. But, once cleaned (use a vegetable brush and treat them to a brief salt water soak) and cooked, the hazard lights are off. To experience full-on Morel magic, simply sauté them in hot oil and butter, season well and serve hot, on toast.
British Asparagus Season doesn't officially begin until 23 April. But due to an unusually mild winter, an advance party of vivid green spears (all of which have to be harvested by hand when they reach the right height, don'cha know) is already heralding the arrival of one of the UK's most celebrated, indigenous icons. Asparagus will bring uniquely flavoursome elegance to any dish whether you use it raw (slice thinly or shave into salads), roasted, steamed, grilled, stir-fried or barbecued. It's Feta's best friend, tastes marvellous with mint, loves to be bathed in Hollandaise, and makes a glorious addition to risottos, tarts and pasta dishes. Spoiled for choice? You have from now until around the end of June to create asparagus alchemy.
When is a new potato not just a new potato? When it's a Jersey Royal. Small, smooth and loosely dressed in a fragile, papery skin, these creamy-white angels of the tuber family have a sweetly nutty, subtly earthy flavour, a delicate aroma redolent of freshly-mown grass and are at their brightest best from now until July, with the peak of their season in mid-May. Roast them? Criminal! Fried? Don't you dare! Simply boil or steam until tender and serve with a slick of melted butter, a cascade of salt and a sprinkling of fresh chives – potato paradise indeed.
Few vegetables scream 'green!' quite as loudly as spinach, and its uniquely distinctive flavour profile matches its attention-grabbing hue. One of the UK's greatest green growing things is, of course, available all year round, and frozen spinach is one of our greatest quick-fix assets.
But we can enjoy it at its sprightliest best from now until the end of June, when baby leaves are picked fresh from the nutrient-rich earth. Look for bright green leaves with a fresh smell and no hint of wilt, pick off any thick stems (there shouldn't be many, on young spinach), give it a quick rinse and shake off all the excess water before sautéing, bearing in mind that spinach miraculously reduces to around a quarter of its volume when cooked so too much at once is never enough. Added bonus, plus fun fact: spinach contains a wide range of vitamins, minerals and phytonutrients. Contrary to popular belief, however, it isn't laden with iron; this myth began in 1870 when a German scientist accidentally moved a decimal point, giving spinach 10 times more iron than it actually contains. Take that, Popeye!
OBJECTS OF DESIRE |A TWIST ON THE WRIST
Bespoke bracelets & bangles by Mallory Jewellers
Mallory is widely regarded as the finest luxury goods emporium in the west country and ranks as one of the best in Europe. We often highlight their most coveted designer products and stellar brands to be wondered at, but Mallory is also highly renowned for its beautifully crafted in-house creations and bespoke jewellery. Here we look at four pieces from their huge collection of the most desirable wristwear.
Top Left: 18ct white gold four claw set, emerald-cut amethyst and round brilliant-cut diamond bracelet. Total amethyst weight: 34.06ct and total diamond weight: 2.14ct; £13,080
Top Right: 18ct yellow and white gold rub-set round brilliant cut diamond flexible bangle. Total diamond weight: 0.13ct. £3,115
Sol de Janeiro’s award-winning, deliciously scented body cream is the ultimate Brazilian Beauty Secret. Pronounced “boom boom” in Brazil, the bum bum is a nation-wide obsession. It’s ALL about the booty, which is why Brazil has the smallest bikinis and best-fitting jeans. But beautiful Brazilian bottoms have a secret – a cream, created with caffeine-rich Guaraná. Brazilian Bum Bum Cream helps visibly smooth and tighten the appearance of your skin thanks to potent, caffeine rich Guaraná Extract.
The Beauty Hall in Harvey Nichols Bristol is looking forward to opening on 12 April or online at harveynichols.com
HOMES & GARDENS |JUST SHUTTERS
Whatever your style – contemporary, modern, cosy or traditional – Just Shutters have the perfect fit for you. The shutters do not fade, warp or age and come with a lifetime guarantee. Rob and Linda Reeves are experts in the field, trained to the market-leading Just Shutters standard. They are passionate about shutters and transforming the homes of local people, with an understanding of outstanding quality, great value, and professional customer service. Work closely with Rob and Linda as they tailor Just Shutters to your tastes, giving you honest and impartial advice. The company has the largest range of material and finishes in the UK, granting you choice and options in terms of shutter style.
A Bristol writer has recently released a collection of poetry about his experience of homelessness in the South West. Sorrow, Tears and Blood, published by Arkbound and written by David Onamade – who is homeless near Bristol to be close to his two children – is a book of despair and hope; painting a picture of society that is at once dark and broken up by fleeting rays of light.
With a BA in English literature and an MA in creative writing, David has worked in racial equality all his life and has been writing since 1991. His first fantasy novel The Plight of the Unborn is in production and due out soon.
Drawing on David’s plight on the streets in one of England’s richest regions, the interactions of people he observes and encounters every day, the impacts of Covid-19 and the changing seasons, the powerful new poetry and prose aims to reveal “the double-talk of homeless service provision – a society that consigns people as worthless without knowing their backgrounds; which assumes that homelessness is a choice rather than a predicament”.
To light up our evenings, the community interest company, Imayla, along with Bristol Refugee Festival, Full Circle and St Pauls Adventure Playground, have come together to launch Window Wanderland. This weekend, residents, retailers and organisations can decorate their windows for all to admire, creating a beautiful art trail. Decorated windows can be marked on an interactive map to follow.
This is a beautiful, four bedroom semi-detached Victorian townhouse, situated in a very sought-after location (catchment area for St. Johns Primary School and Redland Green). It has a handsome stone frontage and a south-easterly facing, sun-trap garden to the rear. The property is very spacious and, with three stories of family accommodation, is wonderfully versatile. It also has the added option of a self-contained one-bedroom flat on the lower ground floor.
Beautifully presented and with period features throughout, the house briefly comprises of: 22’ family kitchen and open-plan dining room; a sitting room; a separate study/playroom; a master bedroom, which features a dressing room and en-suite bathroom; two further double bedrooms; and a family bathroom.
The lower ground floor has it's own independent access and features a large double bedroom, an open plan kitchen/lounge and a shower and toilet. The guide price is £1,200,000 and is on sale with Rupert Oliver estate agents.
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