18 • SPOTLIGHT • AUTUMN/WINTER 2016


the west coast of America and from New Zealand and Australia where there is a big brunch culture. We have also identified the growth of dining ‘at the Chef’s table’. This is serious gastronomic food where the chefs will be cooking in front of you and in some cases you’ll actually be at a table surrounding an open kitchen. It is all about watching what the chefs are doing and is an experience in itself. In Bristol, we are seeing significant


growth in street food. It is interesting to see that this kind of street food culture has crossed the border into permanent restaurant sites. Tis style of food started off in areas where there was a very young vibrant community but now, in Bristol, it is very much mainstream. Areas such as St Nicholas Market are really buzzing every lunch time and into the evening with Moroccan food rubbing shoulders with the Pieminister. I have been going to a curry kiosk for many years, where the food is all served from a 6 x 8 ft kitchen. Grillstock have developed from a stall at St Nicks in 2010 to sponsoring music festivals and recently came second in the World BBQ festival in the US – the highest finish for any international entry for over 30 years. Tey now have restaurants in Bath, Walthamstow and Leicester, as well as the two in Bristol. Going to the other end of the scale,


there is a wide variety of Michelin starred restaurants in the South West such as Goodfellows in Wells, the Pony and Trap in Chew Magna, Casamia in Westbury-On-Trim and Whatley Manor near Malmesbury. Moving to Cornwall, Padstow is synonymous with restauranteur Rick


Stein. Te number of food-related shops and places to eat have made this a destination for food lovers as well as cultivating budding chefs - probably one of the most famous being Nathan Outlaw, who set up a two Michelin-starred restaurant in Port Isaac. Whilst Port Isaac is probably most famous for being the backdrop for Doc Martin, Nathan Outlaw has created two restaurants there having cultivated his love of fish working with Rick Stein. Te cargo containers being


developed at Whapping Wharf have attracted Michelin-starred chefs. As a concept, this is exciting and fits well with the supermarket opened by the Better Food Company at Whapping Wharf, the third supermarket opened by this company in Bristol with the original being in St Werberghs and the second shop on Whiteladies Road. Teir success mirrors the interest in the slow food movement within Bristol and how much shoppers appreciate locally sourced food which is available when in season. Whilst it may not be as cheap as supermarket food, its provenance and freshness make it popular. In terms of what is happening in


the food sector and its importance to the retail sector as a whole, Bristol and the South West are often leading the way. Whether you want a quick but very tasty pulled pork roll, a shared meal with friends or a serious sit down meal, you will find something in our region to fuel your energy for that ultimate shopping experience


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THE ST NICHOLAS MARKET IS REALLY BUZZING EVERY LUNCH TIME AND INTO THE EVENING


NICK TURK DIRECTOR | RETAIL LEASE ADVISORY DIRECT: +44 207 344 6555 NICK.TURK@COLLIERS.COM


Colliers International


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