Poco

British Seasonal Tapas ☀️ Still some tables most days this week.

Swipe for this evenings menu 👉🏼📄

Sunday brunch is back!

We’re now running our new brunch menu Thursday to Sunday, take a look at the menu on our website where you can also book yourself a spot 👩‍💻

🚨 Fresh brunch alert 🚨

Confit trout, Hollandaise, cracker.

Our take on a classic, on the menu from this week Thursday - Sunday. ( that’s right, Sunday brunch is back!)

Tag your brunch buddy 👇🏼

Wild Venison is the embodiment of what we love to celebrate - flawless flavours and textures and absolute sustainability. Thanks to for consistently supplying us with the best.

Our current a la carte tapas presentation sees a meltingly tender haunch steak paired with shallot & the colourful peppery crunch of some buttered heritage radishes.

Bookings via the link in our bio 😘

Heritage beetroot, house ricotta, quinoa crisp (v,gf) ☀️

Warm evenings are made for fish suppers & icy aperitifs - here a whole megrim sole with leeks, beurre blanc & pickled mussels / PSB with Penard Vale/ Fowey mussels with Severn cider & Ivy House cream/ Gaias rather cheeky whisky based take on a margarita- Margaret. Kitchen opens at 5pm every day of the week 🍸

A fresh presentation for our parsley vodka martini. We’re loving the savoury & zesty complexity of this sip - a perfect pre-dinner glass that works equally well as a palate cleanser between dishes. 🍸🌿🫒

Fermented Fava Bean Glazed Celeriac, Simmered Wild Mushrooms, Cornish Kelp, Lentils, Chilli (v, gf)

The Mouthwatering centrepiece of this week’s Root To Fruit chefs set menu. and his team constantly strive to show off just how much impact and flavour you can put into vegan and vegetarian dishes. This dish is a prime example of that - Strong flavours in harmony, visually stunning and a diversity of textures which is so important with vegetable-led dishes.

Featuring

Chocolate Delice, Iced Cream, Roasted White Chocolate.

Update - we’re not closing! 🥳

A few of you have been asking for an update & we’re delighted to let you all know that we won’t be closing after all, rather we’ll be passing on the reigns to new management. We’re super excited that the Poco we have built up over the years will live on and continue to be a part of the community that we’ve cherished for so many years.

Many of our existing team are staying on so there’ll be familiar faces aplenty. As we previously announced, Jen & Ben will be off on new adventures, on her farm in Devon and building his new food and event photography business .photo (chuck them a follow to see what they get up to if you fancy). 

We’re working toward mid-May as a handover date so if you want to wish those two good luck then swing by before then. 🙌🏼

We’re recruiting a Sous Chef!

With our current sous heading back to the Greek islands, we’re on the hunt for a second in command to support our head chef in creating and quality controlling our seasonal dishes menus.

We’re a small and familial team, front and back of house work closely together in an environment driven by respect and passion. If you could fit in to an environment like that and are passionate about working with truly exceptional produce and waste free cooking then send over your cv & a short cover note to [email protected]

Speak soon ✌🏻

Just a reminder that we serve up some of the most flavoursome & beautiful cocktails in the city, every day from 5.

Our drinks feature all manner of syrups, shrubs and infusions, all made in house and featuring zero waste & foraged ingredients. If you’ve not come down for drinks then take this as your sign to book some pals in for an evening and come down to taste a few. We’ve even got some really special options for those of you on the low/ no alcohol train.

Bar’s open 🤙🏼

🍊Completely in love with the way the lustrous white foam on this Blood Orange Gin Sour makes those stunning fruit colours pop. This tweak on a Gin Sour makes features a shot of Gaia’s homemade blood orange Cheong to offset the tartness of the organic lemon 🤌🏼

We’re recruiting a chef! Could that be you?

We’re looking for a talented cdp to join our familial team. Positive mental attitude and passion for working with high quality, properly local & seasonal ingredients is a must. If that’s you or someone you know then ping an email & cv across to [email protected] 📧

Fowey Mussels, Farmhouse Severn Cider, Ivy House Jersey Cream & Leeks (gf).

We’ve said it before/ we’ll say it again - there’s no better choice for sustainability than shellfish like oysters and mussels. They’re plentiful, don’t require problematic fishing methods, and are as nutritious as they come, not to mention having a miraculously positive impact on water quality and habitat. delivering the goods

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Some ingredients are transformed by a little charring/ caramelisation. The oft maligned Cabbage is undoubtedly one of them, it takes on a real complexity and sweetness which in this dish marries beautifully with the caramel nuttiness of a browned butter & toasted cobnuts (gf). Totally delicious & on our a la carte tapas list now 🥬

#🥬

Forest of Dean Wild Boar, Charred Leek, Apple, Swede Fondant - a centrepiece of this weeks Nose To Tail set menu.

Pictured here is a tenderloin, and hiding underneath the leek there is a succulent piece of slow braised, pressed & seared boar. Cooked for 16 hours overnight, the braising liquor is then reduced down to the most flavoursome jus before being turned through the shredded boar and pressed. So so much flavoursome succulence.

With our Nose To Tail you have a choice between this wild boar dish or a whole Brixham Plaice with pickled mussels & and leek butter blanc. Which one are you choosing?

On the seasonal cocktail list this week - Margaret - Organic whisky, triple sec, amalfi lemon, agave. Shaken and fine strained over ice in a rocks glass rimmed with a chilli sumac salt. 🌶️

👩🏻‍🔬

#🌶️

Parsley Vodka Martini 🍸🫒

Featuring parsley vodka, manzanilla & .co Lyon

👩🏻‍🔬 💥

Some recent menu updates:

A fresh dish on the Root To Fruit menu now, a real umami bomb this one - Polenta, Cauliflower, Burnt Shallot Puree, Wild Garlic, Old Wi******er, Buckwheat

A new cocktail has created, on the menu as Peaches and Cream - Clarified Peach Daquiri, Rosemary & Homemade Peach Sherbet

Making this drinks was a lesson in patience and persistence.
The citrus comes from the juice which is by product from making our homemade tonic. And the peach comes from a liqueur which was made from discarded fruit from our local veg shop. These were then mixed with Organic Golden Papagayo Rum and Organic Whole Milk. And finally clarified for many hours to result in a drink which is a playful trick on the senses.
A completely clear liquid with a smooth creamy feel juxtaposed to the exhilarating zing of peach sherbet on the rim.

Wild boar belly, charred leek, apple. One from the Tapas menu this weekend 👌🏼

Chilli Gin Lemon Drop - Lemon Drop Chilli Infused Gin, House Limoncello, Lemon Juice, Agave 🍋

Another of recent zesty creations 👩🏻‍🔬

Romanesco, Devonshire Blue, Parsley & Shallots

Currently featuring on our Root To Fruit set menu.

Pollack Ceviche, Green Tomato, Roe Mayo, Lime Gel, Fermented Chilli 👉🏼 Unbelievably good.

🔪

We’ve got beautiful Maldon oysters in this week by way of

Serving them up with a parsley oil & fermented chilli which is just lovely 👌🏼

Cc

has been busy crafting some exclusive sip for this weeks valentines diners - this is ‘Frilly Knickers’ - Cava Brut, English hibiscus, wild elderflower & rose liqueuer. 🍾🥂

SWIPE FROM OUR VALENTINES MENUS 👉🏼

We’re fully booked on the 14th now, we’ll be serving up these menus up through to the end of valentines week though so do book in - there’s some tables available to book on the Thursday/ Friday eve & early on Saturday eve if you move fast.

Some of our beautiful and talented team are hosting a pop up thrift store in our place. They’ve got impeccable taste so there’s guaranteed to be some rare treasures 🏴‍☠️ 💃🏼🕺🏼see you there 😘
wicked

We’ve been completely blown away by the warm response to our last post announcing our decision to put the restaurant up for sale.

Thank you all for the love you’ve shown, the emails you’ve sent and the memories you’ve shared - it’s really affirmed our choice to navigate this process in an open way and announce it in the way that we have. So much love. ❤️

We will of course keep you all posted on dates as and when we find the right people to take on the lease.

This is our management team ( & a couple of handsome viszlas) taking some time out to top the Sugarloaf on a particularly sunny and blustery day a couple of weeks back. ☀️

We have big news to share with you.

After 12 very special years sharing our hospitality with the folk of Bristol, we’ll be closing Poco later this spring. With both operational directors having young families and Jen moving to Devon, the time feels right to turn the page on a new chapter in our lives. We’ll continue to trade as we search for the right buyer for our lease, with the end of spring as a working horizon.

The heart of Poco has been our community and we want to thank you all for the support you’ve given us over the past 12 years. You’d be hard pressed to find a more creative, talented and inspiring neighbourhood on the planet and opening our doors each morning to you all has been a joy and a privilege beyond words. Thank you.

Our team has always been a family affair, with respect and care at the heart of it, which has meant lifelong friendships forged and (however fluffy it might sound) an energy of love which has been palpable for all who have visited over the years. Over 270 people have worked with us since we opened and we want to thank each of you from the bottom of our hearts for the passion and graft you’ve brought.

It’s not the usual thing to go public with news like this months before it happens, we’ve always valued honesty and transparency though and didn’t feel it right to put the business on the market without telling our team. It also felt right that as we’ve played host to so many important life events, first dates and proposals over the years that we gave those of you for whom our space means something special a chance to come one last time. We’ll be here cooking up a storm while we search for the right buyer and we hope that lots of you who feel to can come and raise a glass.

Do follow the three of us to see how our next chapters shape up - the adventures of setting up home and burying her hands in the soil on a farm in Devon, ’s continued sustainable food evangelism, will be developing his photography practice, taking pictures of nice plates and wild places.

We look forward to seeing lots of your faces one last time so please do book a table and come join us!

Jen, Ben, Tom & Team Poco x