Birch is a small, relaxed restaurant in Southville, Bristol with stunning food. Owners Sam and Beccy have a field on the outskirts of the city where they grow produce for the daily changing menu. We talked menus, cider and knives with head chef, Sam Leach.
The food in your restaurant is absolutely stunning – tell us a bit about the idea behind Birch.
The idea with Birch was to open the kind of restaurant which Beccy and I would like to eat in: casual, affordable, with friendly and professional service, good wines and simple tasty food using the best produce. I cook the kind of food I want to eat at any given time of year, with a deliberate slant towards vegetables, and the menu is written around what good stuff is available locally. I’d probably say it is “regional, vegetable focussed, small plates”, if I was pushed.
What are your plans for the future?
Our plans for the future are to expand the growing side of the business. We are growing fruit and vegetables on around 1/3 acre and make cider on a small scale using fruit from a couple of old somerset orchards. I think the future will see us build on and expand in this area.
It’s an honour to have you as a customer – what do you think of your TOG Sujihiki and what do you use it for?
I love the Sujihiki, it’s got great balance, a fantastic edge and is sharp without being too fragile for use in a busy service. I use it for slicing raw and cooked fish, and cooked meat.
More info and how to book at Birch on their website here.