When you think of a cauldron, you probably have visions of potions and lotions being created in Harry Potter or curses being muttered by the witches in Macbeth. Or if you’re like me, dreaming of the wonderful food at The Cauldron Restaurant, Bristol. Which is the UK’s first fully solid fuelled kitchen in over 100 years. Using beech logs and smokeless restaurant grade lumpwood charcoal to make their vast cast iron cauldrons to boil and bubble with some of the tastiest food you can get your hands on.
As well as some of the most local food too, with all their suppliers including their accountant, kitchen containers, front door and importantly meat, salad and beer all from companies all in St Werburghs! You need to see the amazing list on their website and the friendly faces they work with to create such fantastic food and dining experience.
I’ve been twice so far and rapidly become high on my favourite restaurant list, not just for Bristol. I have yet to have the Sunday Roast of Legends but must admit I had the same main course on both visits because I just simple couldn’t resist the steak again.
Below I’ve combined the dishes of both visits, so you can see the beauty and range on offer. You’ll want to book a table as soon as you see these bad boys.
Cauldron Braised Pig Cheek with Creamy Polenta. Meltingly tender pig cheek, with all the sticky fat running through for a decadent start to any meal. Especially when they gorgeous meaty nuggets were nestled on a buttery bed of creamy polenta.
‘Humble Cauliflower’ Roast, Puree, Chip, Crisp, Sunflower Seeds and Coal Oil. This dish really shows off how much of a star the humble cauliflower really is! A complementary mix of textures and depths of the cauliflower flavour as well as the smokiness from the coal oil. A beautiful dish.
Sirloin Steak with Bearnaise Sauce, Crisp Chips. I know I’ve said this before, but Cauldron does the best steak in Bristol. The depth of flavour from the quality of the meat and the method of cooking to make for a dreamy result. Crisp shards of chips with a fluffy interior to mop up all those delicious meaty juices. Simple but done oh so well, that it just ticks all the happiness boxes.
Rich Chocolate Mouse with Coffee Liqueur Jelly with Homemade Mascarpone. A super grown up dessert, with the richness and darkness of the mousse with the complimentary smokiness from the coffee. With a decadent blob of the creamiest mascarpone, a slight acidic note to cut through the richness.
Tiramisu Affogato ‘Coffee Liquor Parfait, Cookie Dough, Extract Coffee Espresso, Homemade Marshmallows and Cookie. This has everything going on, textures, flavours and temperatures. Squidgy marshmallow, the crisp cookie crumb with silky parfait and the punch of the espresso. A real pick me up after all the delicious food, to send you off with a skip in your step. Trying making your own Gin & Tonic Marshmallows at home, not hard, I promise!
Now what are you waiting for? Get yourself down to Cauldron to tuck into some delicious food.
What dish would you order to try?
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