In celebration of local produce and sustainable farming, BANK Bristol has revealed details of a collaboration with Westcombe Dairy and Landrace Milling at the neighbourhood restaurant on Wednesday 17 July. Following a recent visit to Lower Westcombe Farm, head chef and co-owner, Jack Briggs-Horan has created a menu that showcases many of the products made at the site, including cheese, charcuterie, meat, and grains sourced from progressive farmers in the South West.
Focussing his eclectic wood fired cooking style on products all made within the same farmyard, Jack has created a five course sharing menu for this one night only event. Jack and BANK founder, Dan O’Regan will present the evening and introduce each stage of the feast, while diners will also hear from the Westcombe’s Tom Calver, to learn more about the farming practices and traditional skills that go into making their raw milk Clothbound Cheddar, Caerphilly, Ricotta and selection of cured meats.
The Westcombe x Landrace x BANK event will begin with a Fermented Grain Focaccia, Cultured Butter + Charcuterie, before courses including Smoked Cornish Earlies, Sobrasada, Smoked + Whipped Cheddar Sauce; Fennel + Cider Barigoule, Guanciale, Cultured Cream, Green Peppercorns, Marjoram; and Smoked Veal Ragu, Ricotta Gnudi, Greens.
Tasters of Westcombe’s cheese and charcuterie can be enjoyed between courses, and the dinner will end with a Caerphilly Cheesecake with Pomona Poached Stone Fruit + Landrace Grain Crumb. A one-off menu of Somerset fine cider will also be available, presenting regeneratively farmed varieties from Wilding and whole juice keeved ciders from Pilton.
Dan O’Regan, owner and founder of BANK, commented: “Our menu at BANK takes its lead from fire cooking traditions across the world, but local sourcing is a big part of what we’re about, so it’s really nice to take a moment to celebrate this with some of Somerset’s top producers. Having spent some time with the guys at Lower Westcombe Farm, we know that the farmers, cheesemakers, charcutiers and millers there are at the top of their game. It’s a joy to bring their produce into the kitchen, take it somewhere new and share the experience with our diners.”
Tickets for the Evening with Westcombe Dairy at BANK are available to purchase at www.bankbristol.com
BANK in Bristol is open from 17:00 – 22:00 on Wednesdays and Thursdays, from 12:00 – 22:00 on Fridays and Saturdays, and from 12:00 – 17:00 on Sundays. Diners can book via www.bankbristol.com.
