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Posted By: Felix Rayment, 17th February 2016 Tags:

When the team here first started talking about what we wanted to do at the Nettle and Rye, it was fantastic to watch the team get excited about trying something new in Bristol.  The conversations were varied, long and, at times, heated.  You would be surprised at the conversations you could have about what ‘seasonal’, ‘fine dining’ and even ‘casual’ actually mean!  What has come out of those conversations, and of our first few months at the Nettle, has been something we’re proud of, and something that’s genuinely unique.  What pulls it all together is a set of values that run though everything we do.

At the forefront of these values would be our dedication to creating a sense of community within our food.  We've spent a lot of time researching our local suppliers and forming strong relationships with them.

We also put a heavy emphasis on wild foods and take great pleasure in surprising and challenging customers’ palettes with novel or, often, somewhat forgotten produce.

We want eating at our restaurant to be a cerebral experience, it is not supposed to always be easy, we are in fact asking customers to alter their own preconceptions of how food should be served.

We are engaging in an open dialogue; do we always need stodgy carbohydrates?  Is a meal always 3 courses?  But the main thing we see as special at the Nettle is out complete love of all foods.  Our inspiration and drive stems from passion with the workforce and with you as customers.

With all this in mind, this month, we’re opening our doors to you.  We want you to be part of the conversation, to take part in a local, independent restaurant as we try out new dishes, experiment with new ingredients and, frankly, argue about which ones deserve a spot on our menu.   The Nettle Food Forum is a chance for you to enjoy invitation-only menu tasting events, recipes and kitchen tips from us as chefs along with other exclusive deals.  Excitingly for us, it’s a chance for us to have dinner with you and get to know you better, as well as a great opportunity to have some informed dialogue about things we can develop and the food we produce. 

We really can’t wait for our first event on Wednesday 9th March and invite you to get in touch and tell us you’d like to get involved.


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