We are really excited to bring the affable and hardworking Alex Smith to the spotlight. Alex is Jr. Sous Chef at Bravas and he is one of the great people who make up Season + Taste.
Last week saw teams from each of the Season+Taste sites head to the idyllic Community Farm for the annual AGM. After a busy summer of work and travel the gang was reunited on the shores of Chew Lake for a morning of harvesting and an afternoon of sharing ideas about the future of the company.
It’s been 7 years since we started the Bravas Supper Club from the basement of our then Redcliffe Parade West flat.
Season + Taste embarked on one of their most exciting restaurant research and staff development trips to date sending a team of six to Mexico. Here they fell in love with all things MASA + MEZCAL, so much so, it will be the name given to a new Mexican Cantina (bar and restaurant) opening on Stokes Croft, …
We’re continuing our spotlight series to focus on the wonderful people who make up Season + Taste and this time it’s the turn of the lovely Sara who is the project manager for the group so has her fingers in all the pies.
We’re proud of our team and everyone who makes up Season + Taste, that may be working in head office or running the floor – everyone plays a vital role. As such, we’re going to start highlighting our team members and their roles and journeys at Season + Taste.
September – the start of a new season, back to school, and for a lot of people a new start as they begin their first term at a new university. Bristol is famed for its two brilliant universities; Bristol University and the University of the West of England, and we always love seeing all of …
Our new venture has been featured in the Bristol Post. Read the article here.
To kick start 2018, the Season and Taste senior team came together on an early Monday morning with the help of copious coffee and cake to discuss future developments and exchange ideas.
Season + Taste’s executive chef Mark Chapman and director Kieran Waite travelled to Spain in late November for a very special project – green chorizo development (yes, green)!