We speak with Gordon Jones about his restaurant, menu (or there lack of) and Bristol in the Sky...
Hi Gordon, are you looking forward to the event?
Well I really don’t do many events, so this seemed like a good time for use to go and do one! It sounds really exciting.
Can you tell us a little bit about your restaurant?
It’s usually a surprise menu. We do 20 – 24 covers, I cook and talk to people and we like to express ourselves and be creative!
What do you like about being based in Bath and what do you think about the event being based in Bristol?
In the very beginning I didn’t know if there were any Bath restaurants doing it, like why were there a lot more Bristol restaurants doing it? I wondered why Casamia isn’t doing it? Why isn’t Wilks doing it or Pony and Trap? So then it seemed like more family restaurants – It’s lovely, it’s cool, it’s good that we get to show up in Bristol and do stuff. We can compete with lots of fancy restaurants, but because it’s a small business, and I do lots and lots of the work myself – it means we can keep the price down so it’s somewhere anyone can come along to.
What are you most looking forward to about Bristol in the Sky?
(Laughs) In all honesty, I will probably forget about it until the day before! It will be good for us to show people that we are the best restaurant around this area for a reason, it’s good that we can do something different and it’s good that we can show other restaurants that we can set the standard.
It’s really the same as us doing any other day – we’ve got an open-plan kitchen, we always cook for 22–24 people, so really it’s just another day. I cook in a tiny kitchen with two induction hobs and three of us in there so it’s just going to be really nice to cook outside.
We cook strange things; we don’t have a menu because they scare people sometimes. So we have lots of weird things like jellied eel done with crispy collagen and snails caviar, so it’s exciting. The trick is to make it sound really disgusting and then obviously, by the time you’ve finished eating it, you’re like ‘that was amazing!’.
What sort of food will you be doing for the event?
It’s a complete surprise! Because, obviously, there isn’t a menu at my own restaurant so no one knows what they’re eating there – this means I still don’t know what I’m going to be cooking! Which means it’s really good – it keeps things fresh and I hate places that never change the menu or changes just two or three times a year or is seasonal – it’s just so boring. We like to change things all the time so I’m not 100% sure of what I’m going to cook on the main Saturday. It might be three completely different things or all the same stuff, I don’t know – it’s going to be a surprise.
Please note that this interview may be edited for length and clarity.