Sustainability + the Native Vine kitchen

Sustainability + the Native Vine kitchen

Sustainability + the Native Vine kitchen

At Native vine, sustainability is hard wired into all that we do. our wine bar kitchen is no exception, so let’s take a look at some of the treasures on the new menu

Not so long ago, we proudly opened up a new space where we stock over 200 natural wines and have an exciting ‘by the glass’ menu available everyday. A few nights a week, our super talented chefs open up the kitchen for a thoughtful menu of small plates and snacks and we want to share some of the stories of where that food comes from. 

We champion local…

Led by head chef Jules, Native Vine has perfected the art of pickling, fermenting and preserving ingredients, which can be seen adorning the shelves above the pass. We seek to make as much of our menu in house including pickles, miso, and butter but also rather impressively meat charcuterie and vegan cheeses! The bread we serve is made by our sister company, The Bristol Loaf, which means it’s the best sourdough Bristol has to offer and is delivered to us daily.

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It’s all about the veggies with a little side of meat

The menu is predominantly vegetarian but when there is meat we choose locally reared, free range or organic usually from smallholding farmers close to or within Bristol. We buy in whole animals which the chefs butcher and prepare for real nose to tail cooking. This helps us to reduce waste and maximise flavour. 

Currently we are serving Hogget from Jo who owns Old Down Farm around Chew Valley, her small flock of Texel X sheep roam free on wild herb meadows giving it a sweet and subtle flavour.

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We source ingredients from places we visit and growers we know

Our house made charcuterie is prepared using local meats, including beef from farmer Toby Sandman who keeps his rare Shetland cattle in Stoke Park as part of a conservation grazing scheme, and wild venison from the West country. We choose wild venison as it is one the most naturally sustainable meat options in the UK, and makes amazingly moorish and delicious charcuterie.

Our vegetables come from local farms in Strode Valley and Wye Valley, sourced through Hugos Greengrocer. We are lucky to also receive fresh vegetables directly from our friends at Purple Patch, a no dig market garden. Alex’s small urban farm follows permaculture farming practices and is part of Watercress Farm, a smallholding which has been under cultivation since medieval times!

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We take pride in knowing our producers and suppliers personally so we can support fairer farming practices and work in tune with the seasons. The result is a thoughtful menu of pure deliciousness that is ready for you to tuck into! 

book a table..

The Redfield wine bar is open for dinner:
Wednesday – Saturday
5.30pm – 10.30pm 

You can reserve a table here

(Images by @sammacmiller + @purple_patch_bristol)

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