The Granary opened its doors on Monday (October 16th) as part of its soft launch. Having a few hours free on Thursday (and being a nosey parker), I decided to treat myself to a spot of brunch!

I had the Chargrilled ‘sosij’ breakfast roll with an added fried egg and a Somerset apple juice. It came to £12.38 inc service charge. So not cheap, but you’re not just paying for your freshly baked in-house milk bun with sausage egg and tomato chutney (which was absolutely delicious and one of the best breakfast rolls Ive ever eaten).

You’re paying to sit, eat and soak up the atmosphere in a beautiful restaurant in a Bristol Byzantine building, that has been refurbished and rebranded (I remember it as Loch Fyne but it’s had an interesting history even featuring in Fools and Horses) by the team behind nearby Harbour House.

You’ll also be getting the best possible ingredients (there’s a focus on sustainability and seasonal produce) prepared and served by some of the best in Bristol. Head of Food Charlie James was one of the co-founders of the old Jamaica Street Stores and also did a stint at the Whiteladies River Cottage Canteen, whilst Head Chef Cai Shearman was formerly head chef at The Christmas Steps pub. So for me it was a lovely treat and definitely worth it!

If you’re after something different then the breakfast menu had a wide selection to cater for all tastes from the more casual in-house baked pastries or ‘Simple Eggs’ (two eggs on toasted flatbread) to the all singing Big Nath’s Pastrami (two poached eggs and cider hollandaise anyone?!), steak and eggs or the Granary’s take on the full English. You can view it online here or check out my pic.

From 12pm until close there is an ‘all day menu’ which features flatbreads and dips (from £6), small plates (from £5) and a whole section devoted to cooking over the fire where’s costs range from £9 to £28. You can tell a lot of thought has gone into this menu, the flavour combinations, the suppliers etc. Local brands you’ll find include Big Naths BBQ (hails from Backwell!), The Story Farm, cider from Branch cider makers, Harvey’s Bristol Cream, Wogan coffee and a selection on tap from Lost and Grounded.

I’m keen to go back on an evening with friends, see how the ambience changes and try the cider brined boneless fried chicken and the lamb kofta sounds good too 😋 Are you planning a visit? Or do you prefer to visit newer venues when they’re more established?

Thanks for reading,

Lizzie xxx