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)!
On an early Sunday in October, Cargo Cantina’s staff caught the train up to London for their first official team trip.
In October 2017, we sent Bravas’ Head Chef Alice Hart on a week’s “stage” (a sort of working holiday) to one of our favourite tapas restaurants in Spain – La Azotea in Sevilla.