On a beautifully sunny day in March a few members of the team headed to the Cotswolds to have a look at where our wonderful flour comes from.
After the opening of the “Bravas Gin Club” the next step was to create our own “Bravas Gin” and who better than Danny from Psychopomp could help us to do it?
Paul went on a staff trip to Extract Coffee to get some news about our new seasonal beans for our delicious coffees at Bakers & Co.
After a little break in the summer, we are back on track with our trainings!
We were really curious to see where our delicious fish come from, so we went down to Cornwall to meet the staff of Celtic Fish & Game, our fish supplier.
We had the chance to take a staff visit to this amazing little farm in Somerset that supplies both Bravas and Bakers & Co. with their Jersey products.
The visit at Chase Distillery was simply amazing.
Paul and Rupert came back from their research trip to San Francisco with plenty of new ideas for the brunch and supper menus at Bakers & Co.
The hospitality industry is jam-packed with great career opportunities for graduates, especially here in Bristol with our much-celebrated food and drink scene. However, there’s a common misconception that a hospitality job is something of a Summer fling – so we’re here to shake that.
In April 2018 a group of 21 intrepid chefs, restaurant owners and food industry experts took on an ambitious challenge to trek through the Himalayas with the joint goal of raising £100,000 for charity Action Against Hunger, and Season + Taste founder Kieran was amongst them.