Wednesday, November 4, 2009

Cheesy treats at Flinty Red

Last night we went to a new restaurant and wine bar in Bristol called Flinty Red with a fashionable tapas-y sort of menu. Nothing unusual about that you might think except for the larger than usual number of dishes that were based on cheese. In fact I was so overjoyed by this I tried three of them as my starter, main course and dessert.

The first dish was Fontina cheese, toast, speck and Finocchiona (above). In my excitement I zoomed in on the words fontina cheese and toast and assumed it would involve melted cheese but in fact it was a plate of charcuterie and cheese with a toasted piece of sourdough alongisde. Couldn’t fault it though.

Next up - and my favourite dish - was buckwheat and Tallegio ravioli with chard and potato which was a star combination. (Potato and cheese - who could improve on that?)

And finally Perroche crushed with armagnac and Castagnaccio (below - an Italian chestnut flour cake) which I have to admit didn’t quite hit the spot. Perroche is a delicate cheese and lost its character under the assault of the armagnac. The chef, Matt said what he had really been after and had been unable to source had been goats’ curd which I think would have worked. (An accompanying glass of Bramley and Gage quince liqueur was spot on though).

Despite this reservation this is a great little restaurant with a fantastic wine, beer and drinks list and plenty for all foodlovers - not just cheeselovers - to enjoy.


Kayaker said...

It looks like the main coursse is a bit inspired by Pizzoccheri della Valtellina.
* buckwheat - check
* potatoes - check
* cheese - check
* cabbage or spinach - check(?)
One recipe is at but there are lots of others.

BTW. It won't leave you hungry... :-)

Fiona Beckett said...

Not sure where they picked it up from but it's delicious anyway! Must have a try at making it - or something like it.

Anonymous said...

Bramley and gage quince.....was this a kind of Eau-de-vie?

Fiona Beckett said...

Yes, it is, or perhaps more accurately a fruit liqueur. They're an artisanal producer in Dorset (I think)