Graze Expectations after Bath Ales Investment
First opened in November 2009, the restaurant was the original of the successful Graze concept – with namesake venues subsequently opened by Bath Ales in Cirencester and Bath.
Robin Couling, managing director of Bath Ales, said: “We launched Graze Bristol four years ago to cater for people who enjoy quality food and drink in a contemporary setting.
Since we first opened the doors we’ve launched two more Graze restaurants, most recently our flagship venue in Bath.
“It is important to us that we continue to invest to support and extend the success we have seen with a quality proposition like Graze.
“The refurbishment is intended to update the Bristol location as we’ve refined the concept since it first launched.”
Designed by local business Simple Simon, changes include a complete overhaul of the kitchen and improved seating areas. New bar stools are located by the kitchen to provide additional seating, whilst comfortable banquette seating still dominates.
The restaurant has been closed for a month for refurbishment which represents a significant investment for the Warmley-based brewer.
Alice Bowyer, executive chef at Bath Ales, added: “We’ve updated the kitchen to make it more efficient and functional.
“The whole Graze concept is based around top quality British meat and this means having the best kitchen equipment as well as sourcing the finest ingredients.
“Over the past four years we’ve built up a very loyal customer base for Graze Bristol, who I’m sure will be delighted with the changes we’ve made.”
At the heart of the kitchen is the distinctive Josper oven which is fuelled by charcoal and used to barbeque prime cuts of steak.
The menu has recently been refreshed to include delicacies such as duck hearts on toast with dates and port sauce and smoked haddock kedgeree, cockles, poached egg.
For the full menu please visit http://www.bathales.com/our-pubs/pid/graze-bristol/menu/main-menu/