We speak to Harvey Nichols Second Floor Restaurant about Bristol in the Sky and their menu for the event
Hi Louise, can you tell us a little bit about your restaurant?
Harvey Nichols is all about luxury, and that’s reflected in our surroundings, but most of all in how we like to treat our customers. We run an all-day operation, so you can come in and have anything from coffee and a cake, to afternoon tea or, of course, our incredible value set lunch menu or dinner. We are always customer led and also host corporate or private parties, when the key is to deliver whatever the customer would like.
You have a very impressive background in cooking, what made you want to come to Bristol?
When Harvey Nichols asked me if I was interested in heading up the Bristol restaurant I jumped at the chance! It was a great opportunity and one that I haven’t regretted. Harvey Nichols chefs are responsible for creating their own menu that’s unique to the city and surrounding area, and here in Bristol I like to change our menu every month to reflect the best ingredients of the season.
The food scene has always been an important aspect for the Bristol community and never more so than now with so many new and exciting openings.
What are you most looking forward to about Bristol in the Sky?
Once we’re up, we’re up! It will be great fun to be able to interact with customers and everyone is there with one agenda – to eat great food and to have a great experience, so it should be great fun for everyone!
Have you had a dining experience as unique as this?
No! I’ve eaten in some amazing restaurants in fantastic settings, but this really is a unique opportunity.
What can you tell us about the food you’re going to cook?
As with all my menus, seasonality is the start point. I’m going to showcase some delicious Brixham crab to start with, teamed with fresh cucumber and seaweed and to follow, the rabbit and sweetcorn dish – one of both my favourites and our customers’ over the last nine years, so I thought it only fitting for it to be on the menu. The dessert is inspired by the classic apple and blackberry combination, a winner at this time of year.
Please note that this interview may be edited for length and style.