A specially curated guide to help you enjoy the next 48 hours (or more) in Bristol
LIGHT THE NIGHT|CLIFTON SUSPENSION BRIDGE
Watch the bridge light up tonight!
At 7.30pm this evening, the Clifton Suspension Bridge will be lit up in blue to announce the launch of Light the Night.
In Autumn 2020, the Museums Association and Crowdfunder UK ran a fundraising project called #SupportOurMuseums to bring much needed funds to museum and heritage attractions forced to close by the pandemic lockdowns. As part of #SupportOurMuseums, Clifton Suspension Bridge Visitor Centre launched the ‘Light the Night’ campaign to ‘spread a smile across Bristol’.
The campaign was a success, raising £13,390 (plus Gift Aid) against a target of £10,000. The funds will help to support the educational work of the Visitor Centre, and to create a special evening of bridge illuminations. The Clifton Suspension Bridge Trust hopes that the event will mark the changing of the seasons and bring cheer as the nights grow longer.
As always, our new issue will have a collection of great features by our team of wonderful writers 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 – including our stands at Waitrose, John Lewis, House of Fraser and Harvey Nichols.
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, £15 for six issues or buy a copy for just £3.95. UK mainland prices. For Euro and World zone subscription prices – see our website.
30g dark muscovado sugar 75g butter, cubed 300g dark chocolate, finely chopped
Preheat the oven to 180c/gas mark 4. Line the bottoms of two 20cm sandwich tins (preferably springform) with baking parchment and lightly grease the sides.
Mix the cocoa and the dark muscovado sugar together in a large bowl and pour 250ml boiling water over the top. Whisk to mix, then set aside.
In a separate bowl, cream the butter and caster sugar together until pale and fluffy (a handheld whisk really helps here). Add the vanilla extract and one of the eggs, followed by one tbsp of flour. Mix or whisk well, then repeat with the second egg, again mixing or whisking well before sifting the rest of the flour into the mixture and stirring or whisking thoroughly to combine all the ingredients together. Fold the cocoa/sugar mixture into the cake batter, again mixing or whisking continuously until blended in.
Divide the cake batter between the two baking tins and bake for around 25-30 minutes, or until a skewer inserted into the middle of the cakes comes out clean. Allow the cakes to cool in the tin for 5-10 minutes before turning out on to a wire rack to cool completely.
Meanwhile, make the chocolate frosting: put the muscovado sugar and butter into a pan over a medium heat. Add 125ml water and stir until the sugar has dissolved and the butter has melted. As soon as the mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan until the chocolate melts. As soon as the chocolate has melted, whisk the frosting until smooth and glossy. Set the frosting aside for around one hour, whisking it every now and again (by this time, the frosting will have thickened considerably).
Set one of the cooled cakes on a plate or cake stand and spread it with around 1/3 of the frosting. Top with the second cake (top-side up) and spread the remaining frosting over the top and sides of the cake, swirling as you go to create texture.
To add a spooky, halloween-themed flourish, sprinkle the top of the cake with a handful of blood red, freeze-dried raspberries or green edible glitter.
FOUR OF A KIND | FOUR COURSE HALLOWEEN MENU
Words by Melissa Blease
Blood Red Beetroot Soup (vegetarian)
Sauté 1 large chopped onion in 2 tbsp olive oil until translucent (around 6 minutes) adding 2 peeled, crushed garlic cloves for the last 1-2 minutes of cooking time. Add 1 kg peeled, diced fresh beetroot and continue to sauté for 15 mins before adding 1 ½ litres vegetable stock. Bring to the boil, reduce the heat and simmer uncovered for 30 minutes or until the beetroot is tender. Season well and allow to cool slightly before blending with a stick blender or in a food processor until smooth. Serve hot, sprinkled with little chunks of feta cheese and rustic croutons (sourdough croutons work really well here).
Peel 6 large, cooled hardboiled eggs and neatly slice them lengthways. Gently prise the yolk out of each half and put into a mixing bowl. Arrange the 12 halved whites on a serving platter. Mash the egg yolks with 2 tbsp mayonnaise, 1 tsp English mustard, 1 tsp smoked paprika and a dash of Tabasco sauce. Season well before adding 1 tbsp extra virgin olive oil and blending with a stick blender or in a food processor until smooth and glossy (if too thick, add a splash of just-boiled water). Neatly fill the egg whites with the spicy mixture and serve sprinkled with more smoked paprika.
Baked Bob Apples
Preheat the oven to 190c/gas 5. Core 4 medium-sized cooking (or tart eating) apples, lightly score a 3mm deep (approx.) ring around the circumference of each apple and stand them upright in a baking dish. In a small bowl, mix 90g softened butter with 4 tbsp soft brown sugar, 2 tsp ground cinnamon and 1 tbsp sultanas. Push ¼ of the butter/sultana mix into the hollowed-out core of each apple, sprinkle the top of each one with a little more brown sugar and bake for 20 minutes or until the apples are cooked through. Delicious served with custard, cream... or both.
Preheat the oven to 160C/gas mark 3 and tumble 700g cubed stewing steak in around 30g seasoned flour. Brown the beef in batches in a large flameproof casserole dish, using around 1-2 tbsp olive oil for each browning 'session'. Set the browned meat to one side and add a bit more oil to the pan if necessary before frying 1 large, thinly sliced onion with 1 chopped green and 1 chopped red pepper until softened (around 5-6 minutes), adding 2 crushed garlic cloves for the last 1-2 minutes of cooking time. Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp smoked paprika and cook for another 2 minutes, stirring well. Add 2 large, diced tomatoes (and their juices), 750ml dry white wine and 300ml beef stock to the pan, bring to simmering point, stir again, cover and bake in the oven for around 2 - 2 ½ hours until the meat is meltingly tender. Just before serving, stir in 150ml soured cream and serve drizzled with yet more soured cream, sprinkled with chopped fresh parsley and accompanied by rice or chunky bread.
SPOOKY WEEKEND WINE | HALLOWEEN REDS
Digging for Graves, and other full bodies
Graves, Château des Gravières Deep garnet-red with a slightly woody and toasted nose and aromas of prunes and liquorice. Fleshy, robust and well-balanced in the mouth with a firm, lengthy finish. This is a fantastic value classic Graves red that delivers loads of pleasure at a very modest price. £14.95.
Pinot Noir, Les Mougeottes We don't think we've ever tasted a French Pinot Noir at around ten pounds that offers more rewarding drinking, and better value than this Southern French beauty. The Les Mougeottes Pinot Noir has a lovely fresh nose of violets and sweet red berries, harmonised by integrated and subtle oak. Rich and velvety on the palate with great poise and structure from the soft tannins. £10.95
Malbec, La Mascota Intense purple red colour with ruby hues. Aromas of black fruits, jam and vanilla, with a subtle liquorice touch and sweet and full-bodied tannins, with a long and pleasant finish. This is a wine that never fails to impress, due to its bold and broad structure and its consistent quality, this Malbec has become a wine-rack essential for many. £12.50
Ventoux 'Les Boudalles', Domaine Brusset This wine not only looks like raspberries in the glass, but it shows them on the nose as well. On the palate it is supple, elegant and harmonious, and the aromatics give it a lift which can be very moreish! If you could describe a wine as fun, this would be one. Packed full of bright red berries and a lively pallet, if you are a Grenache fan then you'll love this. £10.95
Celebrate the festive season in the heart of Bristol at Klosterhaus. Located in the iconic Grade 1 listed Quakers Friars building, Klosterhaus is a glamourous restaurant, featuring a bar, multiple event spaces and outdoor terraces.
Dine on the festive menu and enjoy classic Mittel-European dishes alongside German favourites. Step into the winter terrace and immerse yourself in traditional German fare amongst furs, blankets and heaters whilst sipping on hot cocktails.
As well as the main restaurant, you can also host a private event in one of the venue's diverse entertainment spaces this festive season.
This black wallet is part of Montblanc's Sartorial Calligraphy collection. Crafted from fine Italian calfskin with a Saffiano print finish with the calligraphy in white. With six credit card slots, it is perfect for holding essential cards and banknotes with 2 full-length banknote compartments and 2 additional slip pockets. £280.
Pair it with the Montblanc Sartorial black calfskin leather key fob. £155.
Also shown here is the Meisterstück LeGrand yellow gold coated black resin fountain pen. This medium nibbed pen is a true classic from Montblanc and a treasured joy to anyone who loves to pen by hand. £545.
Mallory have a great collection of Montblanc accessories from note books, to cufflinks to briefcases, as well as the highly cherished Meistersrück pen range, all featuring the iconic snowcap emblem.
Crafted from a durable recycled-polyester shell that's quilted and filled with insulating down, this coat comes in an elegant beige hue with an chic overturned collar. Layer it over knits for a look that's as cool as it is practical.
No tricks, just wickedly good treats this Halloween...
Hiding inside Hotel Chocolat's Halloween Box (pictured left) are 14 frighteningly flavoursome bites. Featuring salted caramel cream, peanut and hazelnut pralines, caramel oozy eyes, milk chocolate skull and more, this spine-tingling selection of alcohol-free chocolates has something for all the family (or all for you…); £50.
With new additions and returning favourites, the Lush Halloween range has all you need to feel spooktacular this autumn. Treats that help aid rest, elevate mood and provide self care, there’s no better time to introduce bathing to your routine.
Wes Anderson’s delightful, star-studded homage to journalism and literary magazines is a feast for the eyes and a whip-smart comic delight.
The French Dispatch, a high-brow magazine based in the imagined Gallic town of Blasé-sur-Ennui, has reached its end. Its founder (Bill Murray) has died and his beloved creation looks set to shut down operations. In doing so, its staff reflect nostalgically on the publication’s halcyon days, when the writers were as celebrated as the subjects they covered. There’s the art critic (Tilda Swinton) who regales with the story of a jailed painter’s (Benicio Del Toro) obsession with his muse (Léa Seydoux); a political correspondent (Frances McDormand) whose ‘current affairs’ once included a young insurgent (Timothée Chalamet) during a student protest; and the rarefied food critic (Jeffrey Wright) who becomes quite the pot-au-feu when he finds himself caught up in a kidnapping plot.
Anderson is at the top of his game with this dazzling, breathlessly inventive and irrepressibly witty tribute to the New Yorker magazine and its writers. Along with his trademark shooting style – exquisitely-conceived symmetrical compositions – there’s deft use of aspect ratio and seamless monochrome-to-colour shifts. And the whole thing is carried along by regular collaborator Alexandre Desplat’s wonderful score. All in all, it’s an absolute treat!
We're now stocking Vogue Portugal. Not particularly newsy on the surface of it, and Vogue Portugal has one of the lowest circulations among the international Vogues. But it's one of the newest, it's certainly the hot one and arguably one of the hardest to find. But most importantly it's fast becoming the most talked-about and eye-catching releases from a stable that's otherwise having its problems. The Portugal edition is sizeable (well over 300 pages), beautifully printed and always with a very good grasp of the zeitgeist, but it surely helps that it is independently designed and produced by a very innovative third party agency, Lighthouse Publishing. £12.50.
Magalleria is a Bath-based shop and online retailer, selling fine and interesting magazines from independent and selected publishers from all over the globe. Visit the website to find out more: magalleria.co.uk
• WHAT'S ON •
THEATRE | WELSH NATIONAL OPERA
The Barber of Seville, 30 October, 3pm (Audio Described Performance)
Count Almaviva has fallen in love with Dr Bartolo’s ward Rosina, but her guardian has other ideas and wants to keep her for himself. Almaviva enlists the help of local barber, Figaro, to outwit his plan, and through a series of comical events and deception Figaro takes on the role of matchmaker. Will he save the day and true love prevail? Welsh National Opera’s much-loved production of The Barber of Seville is the perfect feel-good opera.
Bristol 1904 Arts Society Exhibition, 23–30 October.
The Bristol 1904 Arts Society’s artistic roots run deep into the city’s creative history. In 2020, the society rebranded itself with a new name and new activities, more accurately portraying its current interests, as well as the enduring ones of painting, music, magic, poetry, storytelling and fellowship, progressing from an all-male society to an open, diverse, inclusive and welcoming one. The society encourages new membership, with artistic or musical talents – or none – and guests of members are very welcome. The society meets on Wednesday evenings in the hall built in the style of an old tithe barn adjacent to The Red Lodge on Park Row Bristol. The society’s major artistic event, open to the public, is the 110th Annual Paintings Exhibition running from 23 – 30 October. Members who are pianists and jazz musicians will be entertaining visitors during the exhibition. Held at the Antique Hall adjacent to The Red Lodge on Park Row Bristol.
Join Harvey Nichols for an evening celebrating African cuisine and the incredible work of Houria CIC, a Bristol-based anti-slavery and anti-racism organisation. Houria train and hire female survivors in a Pan-African catering company.
Bringing native flavours, recipes and skills to the table, your host Salha, will join the Second Floor Restaurant team to curate and cook authentic Sudanese dishes.
Salha is Houria’s first trainee refugee female chef and takes great pride and flair in delivering Sudanese cuisine. She inherited her natural talents in the kitchen from her mother as a child learning traditional cooking techniques and the stories that go with them.
Enjoy canapés, welcome drink and three courses, £35 per person.
John Boyce Plasterwork Ltd is a locally based company with over 30 years’ experience in the plastering trade, tackling any size of job from a simple repair to a complete restoration project. The team has a large range of moulds built up over the last three decades and is capable of matching and reproducing any type of plasterwork. The company also has a large range of stock cornices and ceiling roses to pick from, with something to suit most tastes and budgets. They carry out ceiling surveys and repairs, lime plastering and rendering and bespoke one-off pieces; offering free, no-obligation quotes and advice. Visit the website for a taste of what John Boyce Plasterwork can offer.
New show home available to view at The Chocolate Factory
A brand new show home has been launched at The Chocolate Factory development in Greenbank where the next phase of three and four bedroom homes are available to reserve.
The three-bedroom show home, located on the newly created Carsons Road, will show house-hunters what they can expect from the forthcoming homes at the development.
Fifty percent of the houses along Carsons Road are now under offer and there are only four houses left along this terrace available for occupation now.
Mya Castillo, sales and marketing consultant for Generator South West, the developers behind The Chocolate Factory, said the new show home is an important milestone for the project.
Having laid derelict for years, developers Generator South West are breathing new life into Greenbank and once complete The Chocolate Factory will boast apartments, family houses, a public landscaped square, café/bar, community hub, retail units, workspace and direct access to the Bristol and Bath Railway Path.
Prices for the latest three and four bedroom homes on Carsons Road start at £435,000.