A specially curated guide to help you enjoy the next 48 hours (or more) in Bristol
GRAPE TIMES |A FINE OPPORTUNITY FOR FIZZ
Plan some sparkle this Easter
Rathfinny has established a commanding reputation as one of the country’s leading wineries in a very short time and we’re now delighted to stock their world-class English sparkling wine.
Established in 2010 by husband & wife team Mark and Sarah Driver, Rathfinny set out to produce one of the world’s finest sparkling wines from a perfect site in Sussex, and they haven’t disappointed. Since the launch of their first wine in 2018 they audaciously aimed to set the benchmark for English Sparkling Wine.
In 2019 their brand new Rosé 2016 and Blanc de Noirs 2015 was chosen as 'Sparkling Wine of the Month' at The Ritz London. Only the second time in the Ritz's 113-year history that a non-Champagne has been given this accolade.
As an introduction to this great estate, DBM Wines would like to offer The Bristol Magazine readers a Mixed Case (6 bottles) for just £180 (saving you £25) Plus… a fabulous complimentary Rathfinny sparkling wine stopper.
Each case contains: 3 x Rathfinny Classic Cuvée 2016 1 x Rathfinny Rosé 2016 1 x Rathfinny Blanc de Blancs 2016 1 x Rathfinny Blanc de Noirs 2015
Head over to DBM Wines for the full Rathfinny story and a review of all their wonderful wines.
If you would like to secure a case or two, you can order online or call DBM on 0117 370 9930.
Delivery as ever is £6.99 per consignment for UK mainland addresses and FREE to Bristol postcodes for orders of six bottles or more.
Alternatively collect from the DBM shop in Clifton.
WORLD SLEEP DAY |CATCH SOME ZZZ'S
Wind down for some good night's sleep
Without a doubt this year's World Sleep Day has a different meaning. "Coronasomnia" has had a huge impact on many of our lives and disruptions to daily routines – including changes to sleep patterns and bedtime schedules.
So if you're in need of some relaxation Lush has got you covered with some dreamy, restorative bath bombs.
This week, we're loving the Sleeping Giant Bombshell (pictured above).
One year ago, Covid-19 closed the Curzon in Clevedon for the very first time in its 109 history. Twelve months to the day, the 109 year old cinema is launching a fundraising appeal to urgently raise £70,000 to reopen the historic balcony to increase capacity and give the charity the best chance of recovery.
The cinema has been open for just four weeks in the last 12 months, having a devastating financial impact on the charity and leaving the future uncertain. The Curzon hopes to reopen on 17 May, but with Covid-19 social distancing and cleaning measures reducing audience capacity from 330 to just 90 people and the number of possible screenings to just two, there remains a very real risk to the charity as outgoings remain the same.
The charity has launched a fundraising campaign to “bring back the balcony”. Revamping this beautiful space, which has been hidden from view since 1972, will increase its socially distanced capacity by 30% putting the charity in a stronger position to survive and recover.
Channel 4 got more change than they bargained for when they moved to Bristol in the year a pandemic struck. Nevertheless it’s brought out the best in the city, says the channel’s factual commissioner and head of the Bristol hub, Sacha Mirzoeff.
In our latest issue, we speak to Sacha about the hub's first year at Finzel's Reach and what the channel's got in stock for 2021.
After a number of delays, the highly-anticipated sixth series of Line of Duty, consisting of seven episodes, is set to grace our screens this Sunday.
Picking up two years after the events of that game-changing season-five finale, it's fair to say that things have moved on for AC-12 and our favourite trio of Superintendent Ted Hastings (Adrian Dunbar), DI Kate Fleming (Vicky McClure) and DS Steve Arnott (Martin Compston).
Pasta with asparagus, mint pesto & sundried tomatoes
Spring has well and truly sprung, and our tastebuds are ripe for revitalisation after winter's comfort food slump.
This super-easy recipe puts asparagus – undoubtedly one of our most vibrant new season superstars – in the spotlight, complemented by the uplifting thrill of fresh mint. The sundried tomatoes bring umami complexity to the party, while the beaten egg added just before serving elevates the texture of the pasta to luxurious, silky-smooth heights, resulting in a supremely elegant dish topped with a satisfying crunch of Italian ham.
You can use any kind of dried pasta in this recipe, but a tangle of tagliatelle carries and holds the rest of the ingredients particularly well. Most Italian charcuterie crisps up nicely in a hot pan, but remember: the intrinsic saltiness of the cured ham probably negates the need for any additional salt, so season with care. Mint, meanwhile, plays an intrinsic role so don't hold back – the 'generous handful' stated here is very generous indeed.
Ingredients (serves 2) 250g dried tagliatelle 250g asparagus spears Approx. 50g sundried tomatoes from a jar, chopped 4–6 slices Serrano ham, pancetta or prosciutto 100ml extra virgin olive oil Generous handful of fresh mint leaves Approx. 50g Parmesan, finely grated 1 large egg, beaten
1. Chop the asparagus spears into bite-sized pieces, keeping the tips whole.
2. Cook the tagliatelle according to packet instructions, adding the chopped asparagus for the last 3–4 minutes of the cooking time. Meanwhile, grill or fry the Serrano ham, pancetta or prosciutto until crisp (keeping a close eye on proceedings, as the fat can over-char quite quickly) and put to one side.
3. Put the mint leaves into a food processor or blender with the olive oil, around 30g of the finely grated Parmesan cheese and lots of freshly ground black pepper. Blend to a smooth purée to create the 'pesto.'
4. Drain the pasta and asparagus (reserving a splash of the cooking water) and return to the hot pan. Add the mint pesto, sundried tomatoes and reserved cooking water and mix well to combine. With the pan off the heat, add the beaten egg in one swift move and mix thoroughly – the egg will set in the residual heat, dressing the pasta in a creamy cloak as it cooks.
5. Divide the pasta between two warm plates or bowls and top with shards of crumbled Italian ham, the remaining Parmesan cheese, more chopped fresh mint and a dusting of freshly ground black pepper.
NEWS FROM THE CITY |GRAND REOPENING
Abbeyfield opens its doors for house tours
After adhering to the strictest guidelines across its supported-living houses for a year, Abbeyfield Bristol & Keynsham has now officially reopened its doors for house tours.
During the Covid pandemic, securing the safety and well-being of residents and staff was the primary concern. One disadvantage of this was that the retirement organisation could not proactively market its services and now has a number of vacancies across some of its houses.
Abbeyfield offers a wonderful alternative for older people and is ideal for those now finding it difficult to manage in their own house. Residents continue to enjoy their independence but benefit from the reassurance of some support and a community of like-minded people. The private, en-suite apartments are available to rent and fees inclusive of utility bills and delicious home cooked meals.
As part of its Safe Hands campaign, Abbeyfield is offering all new residents one week free! Vacancies in Redland, Henleaze and Easter Compton. Call 0117 973 6997 to find out more or go to abbeyfield-bristol.co.uk
THE GADGET |NOHrD EAU-ME BALANCE BOARD
Improve your core
A bit like a pro-paddle board in your own front room, the Eau-Me Board is a new-generation balance board combining classic balance training with the unpredictable element of moving water. Even the slightest movement generates a reaction against your balance, bringing an extra dimension to core stability training. The innovative design challenges larger muscle groups - that are seldom used - and ensures you have to engage your deep muscles, not just the peripherals as you maintain your balance. Suitable for anyone from elite athlete to complete beginner, the board's versatility can improve the effectiveness of training exercises such as squats, sit-ups, lunges, and push-ups. The super-tough polycarbonate tank is topped with a high quality wood platform in Walnut, Oak or Ash. From £269 for the Ash version.
Wallet-friendly and infinitely versatile, rice deserves its long-standing status as Most Popular Store-cupboard Staple. But according to lovefoodhatewaste.com, we Brits toss over 1,700 tonnes of cooked rice into our recycling caddies every year.
If I'm cooking rice for any given recipe, I deliberately make enough to be used in another dish on another day – however, its easy to see why not everybody feels this way about the gregarious grains.
As rice often contains spores of a rather nasty bacteria strand called Bacillus cereus that can survive the cooking process, storing cooked rice correctly before reheating in any recipe is vital... but easy enough to do. Never leave cooked rice hanging around at room temperature; cool it quickly by spreading it on a baking tray or in shallow containers and refrigerate in a sealed tub as soon as it's cool, keeping it in the fridge for no longer than two days. Cooked rice can be frozen, too; just scoop it into freezer bags and keep frozen for up to two months. But take note: pre-cooked rice should always be reheated to the 'steaming hot' point, and never reheated more than once.
Rice: it's the gift that keeps on giving – so stop giving it to the recycling caddy!
PREPARE FOUR | RECIPES WITH RICE
Classic Egg Fried Rice
Serves 4; vegetarian until additional extras
Heat 2-3 tbsp sunflower oil in a wok. Add 1 thumb-sized knob of fresh ginger (peeled and grated), 2 cloves of crushed garlic and a smattering of fresh or dried chilli to taste and stir-fry for 1–2 minutes. Slice a bunch of spring onions separating the white from the green parts, and add the white parts to the pan, continuing to stir-fry for a further 2 minutes. Beat 3 large beaten eggs and pour into the pan. Allow the eggs to settle for around 30 seconds and scramble briefly before adding 600g cooked rice and a generous handful of blanched frozen peas, continuing to stir-fry over a high heat for around 3–5 minutes. Add 50ml rice wine (or dry sherry) and 50ml soy sauce to the pan and cook for a further minute or so before serving topped with the green parts of the spring onions and a drizzle of sesame oil. For Special Fried Rice, add around 100g small cooked prawns, shredded roast chicken or fried tofu (or a mixture of all three) to the pan before adding the eggs, stir-frying as you go.
Speedy Rice and Cheesy Bean Burritos
Serves 4; vegetarian
In a large pan, heat 1 x 400g can drained black-eye or kidney beans with 1 200g tub of ready made tomato salsa. When heated through, add approx. 200g cooked rice and a splash of boiling water and bring to boiling point before simmering for 5–6 minutes. Meanwhile, heat 4 large tortilla wraps, shred some iceberg lettuce, chop a handful of fresh coriander, grate approx. 100g Cheddar cheese and slice 1 large, peeled avocado. Divide the hot rice and bean mixture between the 4 tortillas. Top with the lettuce, cheese, tomatoes, avocado, coriander and a dollop of soured cream or crème fraiche, roll tightly and serve hot.
Serves 2; vegetarian
Preheat the oven to 180ºC/gas mark 4. Slice the tops off 4 large, ripe tomatoes and scoop the pulp out, setting the pulp to one side. Place each hollowed-out tomato into a muffin tin or slice a bit off the bottom to create a flat surface and place on greaseproof paper on a baking tin. Slice and dice 1 small onion and 1 green or red pepper and sauté in olive oil until soft (around 4–5 minutes). Add 1 crushed garlic clove, the tomato pulp, a squidge of tomato puree and 1 level tsp caster sugar and cook for a further 1–2 minutes before adding a handful of cooked frozen peas and around 175g cooked rice. Stir well to combine and remove from the heat before adding 80–100g grated cheese (strong Cheddar works well here). Fill each hollowed-out tomato with the rice and vegetable mixture, top with a bit of extra cheese and a dusting of paprika and bake for around 12–15 minutes or until the tomatoes have softened nicely and the cheese on top is starting to turn golden. Serve hot.
Serves 4-6; vegetarian
Preheat the oven to 180ºC/gas mark 4. In a medium sized pan, mix 500ml whole or semi-skimmed milk with 200g cooked rice and bring to a slow simmer over a medium heat. Cook for around 5 minutes, stirring frequently. Meanwhile, whisk 2 large eggs with 50g caster sugar and 1 tsp vanilla extract. Add the egg mixture to the hot milk and rice, stirring constantly. Allow to cook, still stirring, for around 3 minutes, or until the mixture just comes to boiling point. Remove from the heat, add around 50g sultanas and cinnamon to taste, stir well to combine and pour the mixture into a greased, suitably-sized baking dish. Bake for 20–30 minutes until just set and beginning to brown on top. Allow to cool slightly before serving... with a blob of strawberry jam on top, perhaps?
OBJECTS OF DESIRE |ENGAGEMENT RINGS
A proposal with a solitaire
There are so many missed moments from the last twelve months to catch up on and be savoured. The prospect of proposal perhaps that has been waiting and waiting. When the perfect opportunity arises then a classic, bespoke engagement ring, handmade by top jewellers Mallory will make it all that more special. Here are four that will always sparkle brightly.
From Left: Platinum five stone, four claw-set Emerald cut and baguette cut Diamond Ring. Centre stone weight: 0.80ct, Total Diamond weight: 1.05ct. £8,950.
Elizabeth 18ct yellow and white Gold single stone six claw-set round brilliant cut Diamond ring with Chenier shoulders. £3,500.
Platinum three stone claw-set round brilliant cut Diamond ring with Chenier shoulders. Centre stone weight: 0.35ct. Total diamond weight: 0.75ct. £3,050
18ct yellow and white Gold four claw-set round brilliant cut Diamond halo cluster ring with plain shoulders. Total Diamond weight: 0.31ct. Centre stone weight: 0.23ct. £1,350.
As part of its Never the Same Again programme, M&S is introducing complementary brands to give its 22 million clothing customers more reasons to shop on M&S.com.
Coming online over the coming months to be sold alongside M&S's everyday style & value core range and in-house brands (Autograph, Goodmove and Per Una) will be: Hobbs, Jack and Jones, Joules, Phase Eight, White Stuff, Y.A.S and many more.
Honeycomb is Beth Chippindall, an accomplished interior designer with more than 10 years’ industry experience in a variety of environments, including multi-discipline architecture firms and top 100 interior design practices. She created Honeycomb to provide clients with a dedicated and personalised service, becoming a trusted creative partner to everyone she works with.
Our homes truly are our private havens, and the one space where we can let our own personal style run free. Artwork, wall colour, furniture, and those small finishing touches are what makes a house feel like a home. Honeycomb’s aim is to create beautiful spaces in which people love to spend time. Whatever the scale of your ambition, they work on projects of any size, from the overhaul of a family room through to a full house refurbishment.
On the cover: with prestigious productions, starring the likes of Lily James, in hot pursuit, Bristol’s TV and film industries are tackling 2021 head on. Flick to p.20 to find out what’s in store!
Inside: the joyful Junior Bake Off’s Robbie chats about being a Bristol king of the kitchen and making it to the final. We spoke to The Bristol Gulls about how they made history this year - rowing 3,000 miles across the Atlantic in a boat made of 10,000 plastic bottles in the Talisker Whisky Atlantic Challenge.
Bristol Beacon has launched a new project aiming to bring the city together and calling on Bristol citizens to channel their feelings into words and music.
We speak to the head of Channel 4’s Bristol hub about their move to the city and how the pandemic bought out the best in Bristol.
Local author Darryl W. Bullock's latest book celebrates the huge cultural contributions gay men made to the music industry during the Sixties pop boom.
Bristol Old Vic Theatre School turns 75 this year and we look at what the post-Covid world holds for the alma mater of Olivia Coleman, Sir Daniel Day-Lewis and Sir Patrick Stewart.
Art in the city – Bedwyr Williams at the Arnolfini
24 March, 6.30pm – 8pm
Bedwyr Williams is currently working on a new major commission ‘Science Fictions’ with Foreground for the Science Museum Group’s National Collections Centre in Wiltshire, between 2021 and 2024. The commission will involve the creation of a new book and film work made in collaboration with the general public.
Williams is interested in the friction between the deadly serious and the banal aspects of modern life. His work merges cultural narratives and everyday life with an often-dark humour that is instantaneously sympathetic and refreshingly acerbic. Encompassing performance, sculpture, text and film, which he often brings together as large-scale installations, Williams’ practice is characterised equally by an enthusiast’s passion, a satirical critique of power structures, and a gentle self-depreciation of the role the artist in society.
Recent group exhibitions include “Adapt to Survive: Notes from the Future”, Hayward Gallery, London, 2018. “The Land We Live in – The Land We Left Behind”, Hauser and Wirth Somerset, 2018. Stress Field, Hubei Museum of Art, China. In 2013 Bedwyr Williams represented Wales at the Venice Biennale. He was shortlisted for the Artes Mundi Prize in 2016.
£5.45 (including booking fee). Please note booking closes at 2pm on the day of the event. headfirstbristol.co.uk
BRISTOL PROPERTY | ON THE MARKET
Myrtle Road, Bristol BS2
This beautifully presented Victorian double-bayed house enjoys an excellent central location within easy distance of the city centre, and all the amenities on offer at Cabot Circus, Clifton Triangle, The Downs and Whiteladies Road. The interior retains a great deal of its original charm and character with period fireplaces and coved ceilings. The house is double-glazed throughout and features two reception rooms, both with period open fireplaces, a fitted kitchen, superb family bathroom and three double bedrooms. To the rear of the house there is a thoughtfully designed walled garden – perfect for al-fresco moments – and boasts raised flower beds displaying a rich variety of plants and shrubs. On the market at £550,000.
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