Review on Flour & Ash
A modest restaurant named Flour & Ash, located just before the arches on Cheltenham Road in North Bristol has been hitting the headlines with its tasty pizzas. Owned by Steve Gale, a former banker turned chef, it has picked up the Best Pizzas and Runner Up Best Newcomer in the Bristol Good Food Awards 2015, as well as the local gem of the year in the Waitrose Good Food Guide.
Inside it has a minimalist décor with the massive wood fired oven made in Gloucestershire taking centre stage in the semi-open kitchen. It has an industrial vibe with exposed copper piping, wooden picnic style tables and one wall lined with shelves of recipe books and knickknacks.
The concise menu features starters such as wood roast clams, white wine, garlic butter and soughdough or organic fennel, salami, oil and aged balsamic with soughdough. The pizzas are the stars of the show and they are divided into 'with tomato sauce' or' without tomato sauce'. So you might opt for the slow cooked shoulder of lamb, semi-dried tomatoes, capers, rosemary oil and watercress or another popular choice is the ox cheek and red wine ragu, béchamel, grana padano and basil. To finish there's ice cream and sorbets made on the premises with a range of flavours that change daily.
The excellent wine list has been compiled by independent wine merchant Grape & Grind on the Gloucester Road, and there's also local craft ales, Cornish lager and Brooklyn Lager from the States.
Restaurant Opening Times
Lunch: 12.00 through until
Dinner: 9.30pm (10.00pm Thu-Sat & 9.00pm Sun)
Accepted credit cards
Visa, Master Card