Yurt lush is Gert lush
If you are not familiar with the saying Gert Lush according to the urban dictionary “is the highest form of praise from a Bristolian”
Yurt lush is part of the Eat Drink Bristol Fashion family which aim for simplicity and fun. They want to create places where “you can eat and drink in proper Bristol fashion” hence the name.
It is co-founded by Michelin star chef Josh Eggleton and local farmer Luke Hassell. They cook using local producers with the best ingredients from around Bristol, Bath, Chew Valley and surrounding areas. As their website states their menus are rather flippin tasty and I have to agree.
On February 8th Yurt Lush are launching a new evening service in the Bistro – Wednesdays to Saturdays with a British Menu at affordable prices at just £15 for two courses and £18 for three courses. The menu is aimed at combating food waste using amazing ingredients and cuts of meat that wouldn’t normally be used.
Yurt lush is away from the hustle and bustle of the main city behind the famous old Station by Temple Meads. It is a little bit tricky to find, you need to go beside the Temple Meads train station and through the stone archways. It is a little bit quirky as you will be eating your food in what looks like three huge tepee tents. Which I thought would be draughty and cold on the blowy night we were there but it was warm and cosy with a nice log burner and additional radiators in fact I found it a bit too warm I don’t like being too hot when I’m eating.
Along with the bistro menus and you can also visit for
Brunch Monday to Friday 8 a.m. till 12 p.m. Saturday 9 a.m. till 3:30 p.m. Sunday 9 a.m. till 12 p.m.
Lunch Monday to Friday 12 p.m. till 3 p.m.
Sunday lunch which starts at 12 p.m.
If the bistro meal I had is anything to go by then I will definitely be coming along for the Sunday lunch £16 for one course and £18 for two courses is still staying within that affordability range.
It’s not only the food that is great here but the staff were really friendly. We had a quick chat with Josh and Head Chef Oscar who explained what they were hoping to achieve with this new menu and I have to say I think they are going to be a sell out so make sure you get there early or book as you might be disappointed if all the food has gone.
The New Menu
SOME BITS ON US
Shropshire blue, celery samosa, raisin puree
Selection of house breads, whipped Homewood goat’s cheese and thyme, treacle vinegar and Bath harvest rapeseed oil
House cured salmon, pickled veg, horseradish puree
Homewood ewe’s curd, parmesan, roasted beetroot, tobacco onions, chicory
Chopped chicken livers on sourdough toast, cornichons, smoked butter
Beef shin, January king cabbage, rapeseed mash
Curried cauliflower, salt baked celeriac, puy lentil and red cabbage salad, wild rice
Pan fried hake and gruyere fishcake, parsley and caper sauce, charred kale, sprout tops
Apple crumble, brown butter and pecan ice-cream
Chocolate tart, poached pear
Rhubarb and custard fool
The Shropshire blue, celery samosa was nice I could have had a plate of those with the raisin puree. It is a shame they had to be shared with the rest of the people on the table but I needed to save room for the other courses. They were not greasy like samosas can be and it had just the right amount of filling.
I have to say I have never had treacle vinegar and was a little dubious about trying it but it was strangely nice and went well with the rapeseed oil. The bread was so fresh and moorish that it didn’t even need the whipped goats cheese but I wasn’t going to say no.
To start with I had Ewe’s curd, parmesan, roasted beetroot, tobacco onions, chicory. I have never had ewes curd and presumed it would be a little like goat cheese which I am not a huge fan of but I was surprised that I really liked it. They were like little snowballs of cheese that melted in your mouth. I had also tried the chicken livers earlier on in the week at their sister venue the Chicken Shed and these are also delicious.
For the main I had Beef shin, January king cabbage, rapeseed mash. It was so tender and just the right size I could have eaten so much more but then I would have had no room for dessert and I am so glad I didn’t miss out on that.
I finished with the Chocolate Tart with poached pear. I didn’t have enough room for the pear. It was heaven on a thin crust. Later when I talk to the chef he said that there was no sugar in it but it had a slightly salty taste which I really enjoyed. it was gooey and stuck to the roof of your mouth just how a good chocolate pudding should.
I received a complementary meal during a media event in exchange for writing this review. Although this post is sponsored, all opinions are my own. For more information please see my disclaimers page.