Open Thursday - Sunday every week until Christmas, BAYT brings a new take on surf + turf, Saturday brunch and Sunday roasts.
A new dining destination is set to open its doors on North Street, Bedminster this Thursday 3rd October at Kitchen by KASK. Created by the team behind KASK and private chef Melissa Meakins, BAYT is inspired by both the warmth of home-cooked meals shared with friends and championing sustainable meats and seafood.
Charlie Taylor, co-owner of KASK, said: “It’s a simple concept - come over to ours and we’ll feed you. A group of our friends meet up once a month for lunch or dinner at one of our houses - someone cooks up a feast and we bring the drinks to pair with the menu, passing around different bottles. It’s one of my favourite times of the month and we wanted to bring that experience to more people than can fit in our dining room at home.
“Fish, meat and sides, served with wines and beers pulled down from our shelves to go with what we’re eating. It’s nothing revolutionary but with our aim to be the friendliest restaurant in Bristol combined with a focus on wild meats + sustainable seafood, it’s exactly the kind of place we’d want to go to with our friends.”
BAYT’s regularly changing evening dinner menu features wild meats such as Venison and Bone Marrow Tartare and Wild Meat Ragu, alongside responsibly-sourced seafood like Porthilly Oysters and Scallops with garlic butter and dill oil. Guests can order a quick drink and a bite to eat, but Charlie and Melissa recommend a no-menu, home-inspired approach, with diners invited to sit back and let the team bring the food and drink to the table, just as they would with guests in their own homes.
Seasonal ingredients are at the heart of every dish, with meals designed to celebrate local produce. Almost all dishes can be made gluten-free and there is a focus on minimum to zero food waste.
Chef Melissa Meakins said: “The food we’re serving reflects my passion for the environment. Using wild meat and sustainable seafood means we work more in harmony with nature and also matches KASK’s focus on working with sustainable vineyards. We are striving for a zero waste policy, to further reduce our impact - this extends from the choices we make in the kitchen, to offering our guests the option for more food if they clear their plate at our Sunday Roasts (just like we would if a friend came to ours for dinner!).”
BAYT’s Saturday brunch menu, served from 10am to 3pm showcases bold, seasonal flavours. Standouts include venison steak with duck eggs, a hearty Kitchen Breakfast and BBQ beans with toasted focaccia and Roast Tomatoes. Pastries will be served with, what Charlie Taylor claims, is Bristol’s best filter coffee, from Extract Coffee Roasters.
Sundays at BAYT introduce a unique take on the traditional roast, featuring wild meats like slow-roasted wild boar porchetta and venison haunch, accompanied by the classic trimmings – Yorkshire puddings, red wine gravy and seasonal sides. For seafood lovers, there will be a baked fish option, featuring what is in season or has been a good catch that week.
BAYT’s name, derived from the Arabic word for ‘home,’ reflects the restaurant’s welcoming atmosphere. Charlie Taylor explained, “Both Melissa and I have spent time living in the Middle East where a key part of our social lives was turning up at someone’s house to find they’d laid on a feast and invited all their friends over. As Manager for BAYT, we needed someone we knew could deliver this, so have brought in North Street hospitality stalwart Maddi Church. During her time working with our friends at the fantastic Malago, she made us smile every time she served us, so is the perfect person to welcome guests into BAYT.”
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