Papadeli catering, deli, cafes & cookery school

Cookery classes - Delicious vegetarian cookery.

2012-02-02T22:37:00.000Z

Cookery classes:

Delicious vegetarian dishes £65 February 16th

Book here

or email info@papadeli.co.uk

Vegetarian cookery doesn't have to be repetitive or dull.

Our head chef, Stephanie Smith, ex Jamie Oliver's Watergate Bay and Michelin trained, shows you how to make Vegetarian food delicious.
Learn tips on how to make easy suppers for a Monday night or dishes suitable for a Saturday night dinner party.

It's always so easy to reach for the meat but how much healthier is the occasional feast of vegetarian dishes? Here's the place to get some inspiration!

Papadeli Head Chef Stephanie (ex Jame Oliver's Watergate Bay) demonstrates how to make the best of European vegetarian cookery with a special focus on health dishes using sustainable ingredients. A mastercalss in creative, seasonal cooking suitable for a Monday night supper or a Saturday night dinner party.

Our next supper evening 24th February - taste something different!

2012-01-27T11:55:00.000Z

Papadeli's next supper evening (we only open up in the evening once a month!) is on the 24th of February at 7.30pm

Steff, our lovely chef, has come up with something a little bit different and we really like the sound of it - we hop you do too!

Booking is essential and places are limited. Please book online here
Or phone 0117 973 6569 email info@papadeli.co.uk

Menu £40

Rhubarb and prosecco cocktail

Appetizer

Cumin scented broth of celeriac, squash and blood orange

Starter

Pistachio and sumac crumbed scallops & Turkish walnut tarator sauce

Main

Honey & Za’atar char grilled poussin, mung beans with caramelized onions, nigella seeds, wild greens with tahini and tarragon sauce.

Vegetarian Option

Crimson beetroot and chard falafel with tahini, lemon and sumac sauce

Dessert

Yoghurt and cardamom pannacotta with rhubarb and pistachio

We can cater for gluten free & other allergies, of course.

Bristol's cookery school @ Papadeli

2011-12-07T15:02:00.002Z

Papadeli Cookery School 2012

Through a combination of teaching, demonstrations, putting your learning into practice and trying out new techniques and tips, you will create a delicious meal for you to sit down and enjoy with your fellow chefs.

Pick up tips from the best of Bristol’s chefs and take home know how to do it yourself and wow your friends and family.

To book:

email info@papadeli.co.uk or tel: 0117 973 6569
Book online here

All classes will be on Thursdays from 6.30 to 9.30

Classes are held in our brand new top floor kitchen in Clifton, Bristol - a beautiful space and a pleasure to work from.

We can recommend accommodation should you need it.

Papadeli salads and seasonal cooking £65 January 19th

Make those delicious salads and casseroles using those everyday store cupboard ingredients and liven them up with seasonal vegetables, herbs and spices. You will never see chickpeas, lentils, pulses and beans in the same light again!

Papadeli sweet and savoury treats £65 February 2nd

Lori, ex Ballymaloe and now Papadeli pastry chef leads a masterclass of sweet and savoury baking. We will be covering pastry techniques and learning the secret of those famous Papadeli cakes and treats.

Vegetarian Cookery £65 February 16th

Papadeli Head Chef Stephanie will demonstrate European vegetarian cookery with a focus on healthy dishes using sustainable

ingredients. A masterclass in creative seasonal cooking learning how to come up with delicious and easy meals suitable for both a Monday night supper or Saturday dinner party

Spiced to perfection - Indian Cookery £65 March 1st

Navina from Coconut Chilli will take you on a spice trail across India. Learn to cook traditional Indian dishes like spiced lamb keema with petit pois, South Indian sambar or blackened tandoori chicken.

Papadeli Meat Masterclass £95 March 8^th

Jake, a chef who's worked in all the best Bristol restaurants, shows you how to break down various cuts of meat supplied by Ruby and White butchers . We will look at which cuts are best for which dishes. Learn to cook delicious slow braised dishes along with quicker supper meals.

Provencale Cookery £75 March 15th

Big flavours with rough edges. Mountains, rivers and the sea. We will cover fish, meat and vegetable dishes with seasonal variation. A real treat for lovers of provincial regional cooking.

Spring in Italy £75 March 30th

A celebration of beautiful ingredients and wonderful rustic cooking. Risotto, polenta, pesto, panzanella, Italian breads. slow braised meat dishes. From Tuscany to Sicily this is a celebration of all things Italian.

Papadeli breads and pastries £65 April 12th

Lori ex Ballymaloe and now Papadeli Pastry Chef lets you into the wonderful world of breads and baking. You will make both savoury and sweet breads and bakes and come away which a renewed passion for baking!

Papadeli Fish Masterclass £95 April 19th

Jake, one of Bristol's best chefs, will take you through all you need to know about fish and shellfish. Simple techniques of how to cook fish to perfection. Sourcing sustainably, what to look for when buying fish, focusing on filleting skills and preparation. For fish lovers and those in need of converting!

Papadeli tapas class £65 April 26th

Simon aka Papa loves all things Spanish and this is a chance to put together one of our famous tapas feasts. Dishes will include the best of Spanish tapas from tortilla Espanola, aioli, albondigas, slow braised squid, huevos rancheros, pan con tomate, pinchos, mushrooms, almonds and sherry vinagrette, salt cod brandade, croquettes and much, much more…….

Children’s classes £30

“It was a fun entertaining way to learn to cook. I especially enjoyed eating it all at the end! “

These hands on cookery classes taught by the lovely Louise Barnard are fun and inspiring, teaching children how to prepare healthy and tasty dishes from fresh ingredients. Papadeli believes in developing children’s cookery skills through active learning. Children will get the opportunity to cook dishes such as Moroccan spiced chicken, lemon cous cous, chocolate fudge cake and pitta bread. Get them into cooking early!

Classes run during holidays and are suitable for 8-14 year olds.

Wednesday Feb 15th Saturday 25^th February Tuesday 3rd April

Papadeli Christmas pop up shop!

2011-11-30T16:44:00.000Z

Papadeli pop-up shop - Thursday 15th December 6-8.30pm

Studio Amour's original & stunning scarves & cushions for Christmas

Aimee Greaves, textile designer who has designed for Nicole Fahri, has created a range of stunning, hand printed scarves and cushions that will be for sale upstairs at Papadeli for one evening only.

Jess Townsend's beautiful prints inspired by Cornwall, nature and the sea

Bristol printmaker, Jess Townsend will be exhibiting her wonderful prints which are always incredibly popular.

To see more of Jess's work, please look here

Papadeli Hampers, exquisite fair trade wooden bowls & candelsticks, Portuguese ceramics and traditional Christmas treats
Papadeli downstairs will also be open for a glass of mulled wine and a browse amongst the mouthwatering array of delicious treats and beautiful gifts.

Papadeli hampers can be sent by courier anywhere in the UK.

Tell us your budget, or what you'd like in it eg Spanish foods, chocolates, cheeses, charcuterie, Christmas goodies etc and we'll make it all look lovely and send for you.

To order Papadeli hampers online, go here

We look forward to seeing you on the 15th!

Papadeli Christmas wine tasting

2011-11-09T17:08:00.001Z

Papadeli Big Fine Wine Tasting for Christmas

Wednesday, 30th November 7.30pm £40

Need some new ideas for wines this Christmas? Fancy learning a little more about some big reds and sparkling wines?
Do you fancy spending an evening tasting and learning about these wines and feasting on Parma ham, figs, panettone, cheeses, meats, crab, prawns, pates.....

Held upstairs @Papadeli's top floor space, feast on delicious foods and taste fabulous festive wines.
And learn something new about wine. Suitable for all levels of food and wine fans.
Could make a lovely gift for someone?

To book email us info@papadeli.co.uk or ring 0117 973 6569

Papadeli banana & maple syrup cake

2011-11-04T13:13:00.001Z

Papadeli cakes

Banana + maple syrup cake

A deliciously more-ish sticky cake from Papadeli.

Ingredients

150g unsalted butter

55g soft brown sugar

60ml maple syrup

3-4 bananas, peeled and cut in half lengthways

230g castor sugar

4 eggs

1 teaspoon natural vanilla extract

160g self raising flour

1 tspn baking powder

This cake both looks and tastes beautiful. Serve with some vanilla ice cream or crème fraiche. Some like it warmed a little so that the ice cream melts deliciously over it!

How

Preheat oven to gas 4.

Topping:

Melt the 50g of butter, brown sugar and syrup in a small saucepan. Heat until golden brown.

Pour into a cake tin (9 inch).

Arrange the bananas flat side down in the tin.

Cake

Beat the remaining sugar and butter until creamy. Beat in the eggs one at a time, then mix in the vanilla. Fold in the flour and baking powder. Spoon the mixture into the cake tin to cover the bananas.

Bake the cake for 35 minutes. It is a good idea to place on a baking tray in the oven just in case the syrup escapes!

When golden brown, remove from the oven and leave in the tin to cool a little. Transfer to a large plate.

Papadeli orange and cinnamon cake

2011-11-04T13:11:00.000Z

Papadeli cakes

Orange and cinnamon cake

People just can’t get enough of this deliciously moist orange cake. It is superb with crème fraiche as a pudding or on its own with a big mug of coffee. The other great thing about it is it uses stale bread – what better use could it be put to! Once tasted, never forgotten!

Ingredients

2oz slightly stale white breadcrumbs.

3-4 oz ground almonds

7 oz caster sugar

1 large teaspoon of baking powder

7fl oz sunflower oil

4 eggs

1 whole lemon’s zest, finely grated

1 whole orange’s zest, finely grated

Citrus syrup

Juice of one whole orange

Juice of one whole lemon

3oz sugar

1 cinnamon stick

2 cloves

cream or Greek yoghurt

Grease and flour an 8inch tin. Line the base with greaseproof paper.

Mix the sugar, breadcrumbs, almonds and baking powder.

Whisk the oil into the eggs, and add to the dry ingredients.

Pour in the orange and lemon zest.

Spoon the mixture into the tin. Put into a cold oven and turn on the heat to 180 degrees centigrade/350 degrees Fahrenheit or gas mark 4.

Bake for 45-60 minutes (until it’s golden brown).

Cool for about 5 minutes and turn out onto a plate.

To make the citrus syrup, put all the ingredients into a saucepan. Bring to the boil gently, stirring until the sugar has dissolved. Simmer for 3 minutes. While the cake is still warm, use a skewer to make holes and pour the syrup into the holes. Leave for a little and then spoon on excess syrup until it’s all used.

Use the cinnamon stick and clove to decorate the cake.

Papadeli Hampers, hampers, hampers!

2011-10-04T13:41:00.003+01:00

Papadeli hampers are always a memorable gift.

Selecting a gift for people isn't always easy, but there are few people out there who wouldn't appreciate a gorgeous Papadeli hamper full of delectable goodies.

Companies wanting to thank their staff order Papadeli hampers.
People send hampers to friends to congratulate them on a new baby, new home, special birthday or to say thank you.

Hampers at Papadeli are all unique.

How do I order a hamper?

1. Come into the shop, choose from an array of mouthwatering, original, handpicked foods and we'll arrange them beautifully in a wicker or card hamper. You can take the hamper away or we can deliver anywhere in the UK.

2. Email or ring us, let us know your budget, choose a theme (Italian, Spanish, Chocolate, Savoury, Papadeli selection), arrange when to pick it up or let us know where to deliver it.

3. Click on the right hand side picture of a hamper. This takes you to our shopping site where you can choose a hamper and pay there and then. Money will only be taken from your card when the hamper is ready to be sent.

Please get in touch if you'd like to order a hamper, or if you'd like to know more.

info@papadeli.co.uk tel: 0117 973 6569

Book now for a deliciously seasonal supper!

2011-09-27T13:44:00.001+01:00

Italian gifts and foods arriving

2011-09-23T22:13:00.002+01:00

Foodie gifts & treats

This is the time of year when lots of delicious and beautiful looking goodies arrive in the shop already for the Festive Season (can't quite bring ourselves to say Christmas).

There are so many wonderful foods available this time of year - not least from Italy, which is where our delivery was from this week.

We have fluffily moist panettone cake and fruity panforte which is a slab of densely packed dried fruit and nuts that is delicious with a slice of pecorino sheep's cheese.

We love these miniature chocolate meringues which melt in the mouth that just go so well with brandy soaked fruit or just pop one in your mouth at the end of a meal with your coffee.

These earthenware olive oil bottles are beautiful too - a lovely addition to any kitchen and you can just keep refilling it when the oil finishes.

We have lots of fun at Papadeli selecting (and tasting) all the fine foods and love it when the shop gets really full of the gorgeous delicacies.

2011-09-13T16:22:00.001+01:00

Rhone wines - tasting
28th September 7.30pm at Papadeli

Take a ramble down the Rhone from North to South, Cotes Rotie to Chateauneuf du
Pape

A lovely way to learn about the wines of this region. Sit on our top floor - a lovely light space looking out onto trees and taste and learn about wines of the Rhone region, whilst sampling delicious Papadeli food.

Always informative, always delicious, always fun!

Please email info@papadeli.co.uk or phone 0117 973 6569 to book.

Seasonal Supper 23rd September 7.30pm

2011-09-07T19:45:00.002+01:00

Seasonal Supper
This date is now fully booked - so we have another date if you didn't manage a place
Extra date - 28th October 2011

September 23^rd 7.30pm £40

Our new chef, Stephanie Smith (previously of Jamie Oliver's in Watergate Bay, Cornwall) has come up with a deliciously mouthwatering menu that's not to be missed!

A selection of appetizers
Crab + chilli arancini with sweetcorn puree.
Bruschetta of Jerusalem artichoke, Fig + Vulscombe goats cheese .

Starter
Pickled heirloom pumpkin with young pecorino, roasted chestnuts + confit nutmeg Pippin apple.

Main
Mallard with porcini, butternut squash puree, rainbow chard, rosemary + quince juices.

Vegetarian
Porcini, cep, sweet potato cannelloni with rosemary + walnut gremolata + shaved aged pecorino.

Dessert
Wild blackberry, fig + damson bread and butter pudding with spiced apple ice cream.

Cheese
A selection of local cheeses with Quince jelly + chargrilled pear + goats cheese crostini

Book now! Email info@papadeli.co.uk or phone 0117 973 6569

Papadeli's making jam!

2011-08-18T15:31:00.002+01:00

Papa's mum and dad have some lovely plum and apple trees, and little Tomos has been busy collecting the fruit ready for some jam and chutney making.

Archie the Golden Retriever tried to do his bit by eating as many fallen fruits as possible.

The trees this year seem particularly laden with juicy fruits so picking was easy. Lots and lots were eaten as well!

We will be using the jams and chutneys in the cafe so come and try some - we'll let you know when they're ready!

Fairy cakes for Bristol garden party

2011-07-15T17:38:00.000+01:00

Favourite event of the week?

We made food for a garden party and the creativity going on in the kitchen was just amazing.

Lori excelled herself with delicious fairy cakes and bakewell slices whilst Kelly got down to making some beautiful pinchos topped with smoked salmon and cream cheese, parma ham and pesto - all superb to look at and scrumptious to taste.

The food, as you can imagine, had a wonderful response with everyone being extremely complimentary and every tiny morsel being eaten.

Kelly and Messalina, who worked at the event were also praised for their helpfulness and efficiency.

All in all an very successful event!

If you'd like to have Papadeli party food at your event, please email catering@papadeli.co.uk

Tom Herbert of Hobbs House shows you how to make the perfect loaf

2011-07-07T22:29:00.001+01:00

Bread making masterclass

Learn how to make the perfect loaf with Hobbs House Tom Herbert.
Tom is keen to get people eating delicious, flavoursome bread again, and is widely written about and featured on Radio and TV.

This is a great opportunity to find out how he does it and learn more about the history and heritage of bread.

This class is not be missed if you're a fan of real bread and Hobbs House bakery.

When: 28th July
Time: 6-9pm
£50

Author & chef, Jenny Chandler teaches how to make perfect paella!

2011-06-15T15:00:00.000+01:00

Spanish Cookery classes

Jenny Chandler, author of Spanish cookery books and brilliant chef is coming to Papadeli to show how to make the perfect paella, mouthwatering soplillo (almond meringues), delicious Catalan specialities....

Tuesday 21^st June 6-9pm £50

Spanish outdoor entertaining. Melon gazpacho & crisped jamon, Paella, almond & lemon soplillo meringues and the ultimate sangria!

Tuesday 28^th June 6-9pm £50

The best of Catalan cooking - chargrilled vegetables with Romesco, Pinotxo's chickpeas, Mar i Muntanya (chicken with prawns), Crema Catalana.

To book, please email info@papadeli.co.uk or ring 0117 973 6569 - or call into the shop!

Cookery Classes at Papadeli

2011-06-11T16:45:00.000+01:00

Cookery classes are always great fun and informative AND you get to eat what you made.

So no wonder they are becoming a really popular gift fro children and adults alike.

Simon MacDonnell, also known as Papa, runs classes on how to make the delicious salads for sale in the counter in the deli and how to stay calm an cook a fabulous dinner party!

Simon has also invited some of his favourite chefs to hold classes, including Jenny Chandler (author, The Food of Northern Spain) and brilliant Spanish food specialist, Tristan Hogg, founder of Pie Minister and Louise Barnard of Baby Bites, who shows children and young adults how to become confident in the kitchen.

Dinner parties
Wed 29thJune   6-9pm £50
Papa prepares a dinner party Canapes, starter, main course & pud. All of this and still be able to chat to your guests!

Jenny Chandler, author, chef and lover of all things Spanish...

Tuesday 21st June   6-9pm   £50

Spanish outdoor entertaining. Melon gazpacho & crisped jamon, Paella, almond & lemon soplillo meringues and the ultimate sangria!

Tuesday 28th June 6-9pm      £50

Catalan cooking - chargrilled vegetables with Romesco, Pinotxo's chickpeas,Mar i Muntanya (chicken with prawns), Crema Catalana.

Cooking for Kids (8-12 year olds)
Join Louise Barnard and get the kids excited about food!

Teenagers & school leavers

Give them the gift of cooking! This class will provide a sound foundation for simple and nutritious cooking (but tasty at the same time!) so your school leaver will be able to eat well when you're not there to cater for them!

Saturday 23rd July 10-1pm £50

Summer cook school for children
Workshops that will teach children to cook confidently and inspire budding chefs! We’ll cover lots of basic cookery skills as well as food hygiene and kitchen rules. Most importantly, these classes will be fun!

£35 per class, or book 3 for £100!

Mon,Tues,Wed 25th-27th July

Mon,Tues,Wed 1-3rd August

Mon,Tues,Wed 8-10 August

10-12pm each day

Please ask about hen parties, children's parties and cookery days for companies.

info@papadeli.co.uk 0117 973 6569

07785 328991

Papadeli at the Royal Academy

2011-05-18T13:48:00.002+01:00

Papadeli is now open at the RWA. This stunning art gallery is a must visit for any art lover (and cake lover now Papadeli's in the building!)

We are lucky to have such a wonderful institution in Bristol, and now more than ever, the RWA is the place to visit if you fancy a day out and a bit of culture!

Currently the RWA is showing a though-provoking and controversial exhibition by Robert Lenkiewicz. Full size canvasses grace the walls of this beautiful space - go and see what you think of the subject matter. Perhaps most shocking is the corpse of an elderly man - certainly makes you think!

Damien Hirst was in the building yesterday, overseeing the installation of his enormous statue "Charity", making the RWA even more of a must visit this month.

After all the excitement, you're going to need to sit down and mull over what you've seen - and what better place than to install yourself in the Papadeli cafe, sip a cuppa and enjoy some gorgeous cake or salad, all made round the corner at Papadeli Alma Road.

Open 7 days a week. 9.30-5pm, 11-4.30pm on Sundays.

For more information about the RWA's exhibitions, go to www.rwa.org.uk

Papadeli cafe at the Royal Academy!

2011-04-08T22:47:00.000+01:00

We are extremely excited about opening a cafe at Bristol's Royal Academy Art Gallery - a stunningly beautiful building at the foot of Whiteladies Road. The cafe is due to open on April 18th and will serve good, organic coffee, sandwiches, cakes.
So now you can visit the art gallery (there are lots of exciting exhibitions planned) and it and relax over a coffee or tea.
Look forward to seeing you there!

Fancy sipping some wine at Papadeli?

2011-04-04T16:52:00.000+01:00

Wine tastings

Papadeli

Artisan & Rare sherries April 27^th £35

History, tradition & what makes a great sherry unique!

Natural wines May 25^th £35

Naked wine! Nothing added & nothing taken away. For the open minded wine lover!

Light reds & roses June 29^th £30

Delicious suggestions for those alfresco lunches & suppers

Rhone Valley Sep 28^th £35

The Romans were here first! The rest is history. A vinous journey from North to South

Piedmont Oct. 26^th £40

Truffle country! Italy’s greatest reds – Barolo, Barbaresco plus a few surprises!

Class Acts Nov 30^th £45

Fine Wines for the Festive Season

A special selection to enhance your festive table.

To book, phone 0117 973 6569

Email info@papadeli.co.uk

Another reason to come and visit us!

2011-03-24T22:46:00.000Z

Breakfast for a fiver!

A different breakfast treat every day of the week.
Free wi-fi - perfect for a morning meeting or a spot of work!
Until 11.30am.

Monday
Poached eggs on toast
+ coffee/tea

Tuesday
French toast + berries
+ coffee/tea

Wednesday
Bacon butty
+ coffee/tea

Thursday
Scrambled eggs + tomatoes on toast
+ coffee/tea

Friday
Sausage sandwich
+ coffee/tea

Free wi-fi
Perfect to set you up for the day

Celebrate Spring with a Delicious Feast at Papadeli

2011-03-08T23:20:00.001Z

Friday 8th April

7.30pm

£40

Book now

Amuse bouche:

Salmon tartare, cucumber, red onion, ginger and sesame seed salad and wasabi mayo

Starter:

Red and golden beetroot, orange, and black olive salad, goat's curd

Thyme and parmesan crusted squash wedges, sour cream

Lamb fillet with salsa verde

Aubergine croquettes with rosemary aioli

Main:

Slow roasted shoulder of pork

Sweet potato gratin with sage and shallots

Caramelised fennel

Crisp spring green salad

Vegetarian: broccoli and gorgonzola pie with sides

Dessert:

Custard tart, rhubarb and stem ginger mascarpone cream

Cheese:

Montgomery cheddar, an apple, pear, date, and ale chutney; Hobbs house multi grain bread

Papadeli tapas evening March 4th 7.30pm

2011-02-13T22:17:00.003Z

Papadeli

Tapas Evening March 4th 7.30pm £35

Pitcher of Sangria
Spiced Catalan almonds, garlicky olives
Warm paprika spinach dip + flatbreads

Monkfish wrapped in pancetta + fragrant rosemary
Montenebro goat’s cheese, pickled beetroot + rocket salad
Crispy chicken + mushroom croquettas
Piquillo peppers stuffed with morcilla + roasted pepper sauce
Spicy chorizo baked with mushrooms and sherry
Boards of more-ish Teruel serrano ham with pan con tomate
Orange, black olive + fennel salad for a fresh zing!
Rich & spicy salad of chickpea, tomato, aubergine + saffron

Moist almond + Seville orange cake with Manzanilla-soaked raisins & vanilla cream.

Fruity Manchego Villarejo curado + membrillo

To book, phone or email

0117 9736569

info@papadeli.co.uk

Cookery School opening soon

the story so far....

2011-01-27T15:12:00.000Z

the gap at the top has now been filled!

So, Christmas and New Year over, we closed the shop and cafe for two weeks whilst Hank and his team took down the old staircase, built a new one, along with a fireproof wall and porch in to the downstairs coffee shop/deli and upstairs cafe. He got it all done and we opened again on time (more or less). Closing a business for that length of time is pretty stressful as there is NO money coming in and everything you have taken over Christmas flies out the window.

the new top floor!

Hank is now finishing off the top floor which was built as a shell before Christmas. The new glass doors will arrive soon, a floor will go down, bathroom in, kitchen and cookery equipment is all on its way. We're looking to open it all at the beginning of March, which is very, very exciting. Papa, being a teacher originally all those years ago, has been dreaming about teaching people how to do his favourite thing, which is cooking, and finally his moment has come..... well, nearly!!

We already have bookings for a hen night, some corporate cooking events and lots of interest in how to make Papa's delicious food, so things are so far so good.

If you'd like any information at all about how it's all going, what classes will be on offer or what catering services we offer - just email us info@papadeli.co.uk or phone 0117 973 6569.

Say Happy Christmas with a hamper.

2010-12-17T13:32:00.001Z

It's not easy thinking of suitable presents for grown ups - but hampers hit the spot every time!

We've been doing lots and lots so far this Christmas at Papadeli. There's been a real mixture of business ordering hampers for their staff, and individuals coming in and personally choosing what they'd like in the hamper. We then arrange them in a basket and wrap up with a big bow.

Unusual ingredients

Mostarda fruits - slice with cheese - sweet & tangy gorgeousness!

Everything in our hampers comes from the deli, so everything is delicious. Some people like to choose really interesting and unusual items, so that the recipient can try out some ingredients they wouldn't normal buy such as truffle oil, sweet mustard fruits (mostarda) or squid ink pasta.

Chocolate hampers

Others go for complete indulgence and fill the basket with salted caramel truffles from Artisan du Chocolat, grappa soaked cherries covered in thick chocolate, tangy limoncello truffles, 85% dark chocolate bars. Not forgetting the Prestat Babes chocolate covered jellies!

Spanish or Italian hampers

Some choose a theme which works really well. The Spanish hamper for example can be filled with Ines Rosales olive oil biscuits, Ortiz bonito tuna, thick hot chocolate, membrillo and a slab of manchego. Gorgeous! Or equally as lovely is the Italian hamper packed with Latin delights such as fresh panforte, pecorino cheese, praline truffles, cantucci and a bottle of vin santo.

The great thing about hampers is that you know that every little bit will get eaten and enjoyed (except, perhaps, for the basket!)

Just email us info@papadeli.co.uk to ask about hampers or to order, or you can ring us on 0117 973 6569.

Papadeli hampers can be sent by courier all over the UK.

Happy Christmas to our wonderful customers!

2010-12-07T12:08:00.002Z

Happy Christmas and thank you for your support during the year.

We appreciate it.

We are open every day (including Sundays 12-5). Come and sip on mulled wine and do your shopping in warmth and comfort.

We have chosen carefully this year, and hope that you like the selection of lovely foods and gift items on offer.

Beautiful candlesticks Delicious chocolates Leather journals Leather shoppers Hampers Fresh panforte Panettone Balsamics Cheese

Papadeli offers a catering service or visit the shop for our delicious takeaway meals.

These Artisan du Chocolat salted caramels are truly divine and make an extra special gift for chocolate lovers. Many of our lines are not available elsewhere in Bristol. We stock Prestat, Chococo, Rococo - all beautifully packaged, delicious chocolates that are sure to be enjoyed!

For cheese lovers, why not treat them to a cheese board with some accompaniments, like the extra special mostarda di voghera mustard sweet fruit. We often serve the glistening fruits at dinner parties and they never fail to rouse appreciative noises!

We have a beautiful range of sustainable and fair trade mango wood gifts from chopping board to stunningly simple bowls, trays and candleholders.

Our mango wood platter is a popular gift with a couple of gorgeous quality salami all packaged beautifully.

We also send hampers all over the UK - all superb quality foods - each one original. Try a chocolate hamper or a Spanish themed one.
Check out our shopping site for gifts and hampers at www.papadeli.co.uk.

Rose petal baklava

2010-11-10T12:57:00.001Z

Just had to let you know about these - at Papadeli we are always making delicious and beautiful things, of course - but, these are my favourite this week.

Glistening and fragrant rosewater baklava. Not only are they lovely to look at, they taste heavenly.

The Italian Feast - Papadeli food at its best! 12th November £40

2010-11-04T09:42:00.000Z

Email us now to book: info@papadeli.co.uk

The Italian Feast

Friday November 12th 7.30pm £40

Join us for a fabulous journey around Italy…..

Antipasti & a glass of Prosecco

Aubergine caviar on garlic crostini

Finocchiona (black pepper & fennel salame) & pickled fennel

Roasted red pepper involtini, buffalo mozzarella, capers, & basil

Let the feast begin….!

Bagna Cauda (warm dip of anchovies, garlic & olive oil) with crudités

Potato, black olive, + rosemary focaccia

Ribollita- a warming broth of white bean, speck, & green cabbage

Gnundi Verdi - ricotta & spinach dumplings, sage brown butter

Slow cooked shin of beef* with porcini, roasted tomatoes + red wine, served with rosemary wet polenta

*delicious vegetarian option available – please ask.

Lemon granita & chocolate, pistachio biscotti with a glass of limoncello

A selection of Italian cheeses + pickles

Please ask a member of staff to book or email us info@papadeli.co.uk

®...gorgeous food

84 Alma Rd, Clifton Bristol BS8 2DJ UK twitter.com/papadeli facebook.com/papadeli info@papadeli.co.uk

Papadeli is a truly wonderful cafe, delicatessen and treat shop! Call us on 0117 973 6569 for more information about our: Hamper service which can be sent anywhere in the UK. Party and corporate catering, Wedding and celebration cake service, Supper clubs or wine tastings.

Papadeli Bordeaux WIne & Food Tasting 26th October 7.30pm £35

2010-10-05T13:24:00.000+01:00

Bordeaux Wine & Food Tasting

Tuesday Oct 26th 7.30pm £35

Tutored tasting of wines from Bordeaux

with food to match….

Lamb, beef, coq au vin, camembert, Morbier, Brie de Meaux, Roquefort, Valencay, oysters, mussels, trout, smoked salmon, chocolate truffles, tartes aux fruits….

Please ask a member of staff to book or email us info@papadeli.co.uk

®...gorgeous food

84 Alma Rd, Clifton Bristol BS8 2DJ UK twitter.com/papadeli facebook.com/papadeli info@papadeli.co.uk

What's in Season Supper at Papadeli Friday October 1st £40

2010-09-08T14:26:00.000+01:00

Don’t miss our next supper club –

Friday 1st October 7.30pm £40

An Evening with what’s in Season

Aubergines, artichokes, beetroot, kale, cabbage, celeriac, oysters, pears, blackberries, squash, walnuts, potatoes, tomatoes, damsons, rocket +more…

Canapes + a glass of fizz
Fresh Native Oysters with a shallot vinaigrette
Caramelized pears, gorgonzola dolce, walnuts, + endive
Jerusalem artichoke soup with truffle oil

Starter - A board to share of ….
Smoked trout, beetroot, celeriac, + horseradish remoulade
Butternut squash, speck, walnuts, + red cabbage
Wild mushroom, rocket + Taleggio bruschetta

Main
Succulent grilled lamb chops*, roasted aubergine and tomatoes, kale, rosemary potatoes + salsa verde
*veggie option : grilled herb + black olive polenta
Pudding
Blackberry, honey, + polenta cake with mascarpone + lemon cream
Cheese
Seasonal English cheeses with damson chutney + crusty bread

®...gorgeous food
84 Alma Rd, Clifton Bristol BS8 2DJ UK twitter.com/papadeli facebook.com/papadeli info@papadeli.co.uk

Tuscan wine tasting Tuesday, 21st September

2010-09-02T18:35:00.000+01:00

Tuscan Wine Tasting

Tuesday Sep 21st 7.30pm £30

Vernaccia di San Gimignano 2009 Falchini
Bucce Maremma Bianco 2007 Poggio Argentierra
Principio Maremma Rosso 2008 Antonio Camillo
Chianti Colli Senesi 2008 Falchini
Chianti Classico 2006 Casaloste
IL Cocco Brunello di Montalcino 2004
Il Carbonaione 2004 Alta Greve
Vin Santo 2003 Falchini

with food to match….

robiola, pecorino, talleggio, gorgonzola, parma ham, buffalo mozzarella, finocchiona, milano, napoli, taralli, crostini, chicken liver, pesto, aubergine caviar, caponata, bruschetta…

Please ask a member of staff to book or email us info@papadeli.co.uk

®...gorgeous food
84 Alma Rd, Clifton Bristol BS8 2DJ UK twitter.com/papadeli facebook.com/papadeli info@papadeli.co.uk
Papadeli is a truly wonderful cafe, delicatessen and treat shop! Call us on 0117 973 6569 for more information about our: Hamper service which can be sent anywhere in the UK. Party and corporate catering, Wedding and celebration cake service, Supper clubs or wine tastings.

Oh look at these gorgeous cakes!!

2010-07-06T10:57:00.000+01:00

We like to make beautiful, tasty things at Papadeli and these fabulous fairy cakes by Katie are a great example. As she is an artist, she always makes things look just divine (and as a chef, everything she makes tastes just divine, too)
We make lots of wedding and birthday cakes - just email us for information!

"The Epitome of Consistency" Papadeli gets great review!

2010-07-06T10:50:00.000+01:00

Restaurant critic and food journalist, Mark Taylor visited the cafe recently and was really enthusiastic about papadeli
"I haven’t had a sub-standard meal there in that time and this sort of consistency is a rare thing indeed." He complimented us on our lovely menu, including the mouthwatering dishes we have at breakfast/brunch including pancakes with maple syrup and bacon, Spanish brekkie (poached eggs, mushrooms, baked chorizo, tomatoes on toast etc.
He goes on....

"I could have put a pin in the menu and come up trumps but I plumped for a starter of English asparagus with Serrano ham, rocket, watercress, balsamic and olive oil dressing (£6).
And what a fantastic dish it was. The asparagus had been cooked gently to retain a crunch and were mixed with the peppery rocket and watercress, generous slices of salty, chewy Serrano ham, pieces of creamy Cerney Pyramid goat’s cheese from the Cotswolds and a faultless dressing which was a sweet as it was fruity."

"This was followed by a salad of seared teriyaki beef (£9) – a beautifully presented plate of shredded white cabbage, crunchy lettuce, spring onions, red chillies, ribbons of carrot, toasted peanuts, coriander and a gingery, garlicky dressing, all topped with half a dozen slices of tender, rosy red beef with a Japanese twist.
From a dessert list that included baked vanilla cheesecake with a thin layer of vodka-soaked raisins (£3.95) and pear and dark chocolate croissant cake (£3.95), I backtracked and ordered a dish from the brunch menu. Deceptively simple, a plate of cool and milky ricotta cheese was topped with quartered, fleshy strawberries with an indecent amount of flavour, a few chewy caramelised almonds, mint leaves and a dribble of sticky aged balsamic vinegar.
What a fantastic celebration of summer and worth every penny of its £6.95 price tag.
This was a meal of assured cooking from a kitchen completely in tune with the seasons and well-schooled in impeccable sourcing of ingredients, both locally and from Italy and Spain.
And with most of the ingredients available in the delicatessen below, Papadeli is a one-stop shop for food lovers. If I were you, I’d make a day of it. Go for breakfast, have a morning coffee reading the papers, order lunch and then go shopping downstairs.
If you love your food, I can think of no better way to spend a day off."

We are extremely proud and pleased to have such a wonderful review and recognise what an important part our staff have in all this - we are so lucky to have such a great team and thank them all!!

http://www.crackerjack.co.uk/bristol/review/papadeli/restaurant

Provencale evening - new date! 23rd July

2010-06-29T11:41:00.000+01:00

Missed our last Provencale evening? There's another chance for you to sit back and enjoy delicious Provencale foods including an array of gorgeous market vegetables, poussin and salt cod all for dipping in a big bowl of aioli!
For tickets, contact us by emai info@papadeli.co.uk
See menu below!

Le Grand aioli! Papadeli's next supper club is a Provencale feast!

2010-05-27T14:24:00.001+01:00

I actually went as a guest to last year's Provence dinner and was SO impressed we've decided to bring it back for more people to enjoy. Can't really find the words to describe this absolute FEAST of Summery flavours and delicacies. Starting with a lavender cocktail - how dreamy, the food starts to arrive little amuses gueules, onto gorgeous crevettes and then out comes the GRAND AIOLI like some fabulous French gourmet film - all the best vegetables, bowls of creamy, garlicky aioli and big fleshy pieces of salt cod and poussin to dip.
Yes, I'm getting excited - it HAS to be experienced!!
So, it's June 18th and costs £40 Don't miss it! I won't!

Back by popular demand!!

Book now for our Provençale supper

Friday, 18th June

7.30pm

“Amuse gueules” with a lavender cocktail

“Un petit goût” Tuna Niçoise, pissaladière, tomato & saffron tartlet

******************************

Starter

Soupe au pistou – a light Summer vegetable & bean soup with with “pistou” made with basil, garlic and oil

Crevettes with citrus and Summer leaf salad

Main

Grand aïoli – an opportunity to show off the Summer market’s best. A platter of poached vegetables, chicken and salt cod for dipping into a delicious garlicky mayonnaise

To follow

Peaches in sweet wine with almond meringues and crème fraiche

*********************************

Goat’s cheese with lavender honey

£40

Vegetarian options available

To book please email info@papadeli.co.uk or phone 0117 973 6569.

papadeli picnics

2010-05-12T14:43:00.000+01:00

I know, I know, it's freezing and we're nearly half way through May, but the weather WILL soon get warmer and then we can all go on some lovely picnics. And then Papadeli comes into its own - all our lovely delicatessen and takeaway food counter is perfect for a picnic. Fresh marinated olives, creamy cheese stuffed chillies, tartlets made here, wedges of delicious tortilla, a slice of divine salmon en croute - you just have to visit and take a look!

What about a salad box - I had one the other day, just to remind myself how stunning they are - every mouthful was so full of flavour, I just can't describe it here. Beetroot, hazelnut, red onion and feta, Moroccan spicy chickpeas, salade nicoise, new potatoe and chorizo, broad bean, mint and goat's cheese. I could go on and on.

It really reminded me how lovely salad can be!!
Then you can move on to some of the mouthwatering cakes - I had a raspberry and rhubarb tartlet his morning which I devoured with such enthusiasm and speed that it was all over far to soon. You could also have a slice of fabulous chocolate mousse cake or some pear upside down cake. Or go for a famous papadeli brownie which you will want to go on for ever.

If you're planning a picnic, either come in and point out what you'd like, or you can order in advance - here are our picnic options to help you out a bit.

Papadeli picnic menu
Nothing is frozen, we use the best ingredients we can find and everything is made to order, by hand. We make it, you serve it - it couldn't be simpler.

MINI PICNIC
£6 per person
Sandwich on organic ciabatta eg Montgomery cheddar and tomato chutney, Brie de Meaux with Milano salame and leaves, Smoked salmon and cream cheese.
Papadeli brownie or flapjack
Packet of hand fired crisps

MEDIUM PICNIC
£10 Per person
A selection of parma ham, finocchiona (fennel and black pepper salame) , saucisson, chorizo
2 salads from or traiteur counter eg new potato, yoghurt and mint/ local beetroot, ming and goat's cheese/ Spanish butterbean, sunblush toamto and olives.
Pot of fresh marinated olives
Hobbs bread
Papadeli brownie or flapjack

BIG PICNIC
£16 per person
A selection of parma ham, finocchiona, saucisson and chorizo
Individual papadeli tartlet
3 salads from our traiteur counter eg wild rie, peanut and lime / sweet potato, black beans and red onion/ pasta, pesto and cherry tomatoes.
Pot of fresh marinated olives
Hobbs bread
Brownie or flapjack
Seasonal fruit salad in a vanilla bean syrup

SUPER PICNIC
£22 per person
A selection of parma ham, finocchiona, saucisson and chorizo & 3 delicious salads from our traiteur counter

Hobbs bread and a slice of delicious tortilla with hummous, tapenade and aubergine pate

Finish off with a slice of one of our fabulous cakes and a seasonal fruit salad in a vanilla bean syrup.

Please give us a couple of days' notice when you're ordering.

Wine, beer and soft drinks also available.

shop refurbishment all worth it!

2010-04-26T10:25:00.000+01:00

Papadeli closed for a week in April and re-opened looking gorgeous - much more space, all cleaner and whiter - overall a better space for customers and staff.
Call in to see how lovely it all looks.

Papadeli tutored wine tasting 18th May - Spain

2010-04-26T10:17:00.000+01:00

So it's time to tell about our next tutored wine tasting with Raj Soni, former Chair of the West of England Wines and Spirits Association.
Date - 18th May
Time 7.30pm
Cost - £30
Raj will talk you through some of our favourite Spanish wines, and Simon will prepare some of our favourite Spanish foods - some you will have tasted before, some will be new to you.

Make sure you book early as these evenings are very popular.

Email us info@papadeli.co.uk or phone 0117 973 6569

2010-04-21T14:22:00.002+01:00

Paella Valenciana supper

21st May 7.30pm £40

Enjoy a glass of cava and a selection of pintxos downstairs:

Tortilla con ali-oli

Boquerones with olives & guindillas chillies

Rollitos de chorizo

And then let the feast begin!

Tablas / tapas boards

Salt cod croquettes

Piquillo peppers stuffed with goat’s cheese & pine nuts

Cockles with crispy Serrano & sherry

Paella Valenciana

Chicken, rabbit & peppers in a rich saffron rice

Frisee salad with oranges & almonds

Dessert

Crema Catalana – set custard pudding w. nutmeg

Cheese

Spanish cheeses with membrillo

To book phone 0117 973 6569 or email info@papadeli.co.uk

time for a lick of paint!!

2010-04-01T14:07:00.000+01:00

Papadeli is closing for a week (5-10th April)

We're having a Spring clean at Papadeli - after 8 years of business, and adding bits to the original deli and cafe, we've decided that it's high time to change a few things and paint a few walls.

We set up Papadeli 8 years ago, with some shelves from Habitat, an electric hob and cooker and two display fridges. A year later, with the arrival of our second little boy, Sam, we opened a cafe upstairs. It was immediately pretty busy, which was wonderful and scary. Our systems were pretty simple and all the food was carried all the way up two flights of stairs from the kitchen area downstairs - dodging the customers and olive tables on the way. That sure kept us fit, for one thing. All the washing up was done downstairs, so all the dirty plates had to be carried down too. Two years later, we got planning and finance to build a kitchen on the flat roof, which meant we no longer had to negotiate the stairs armed with plates of food. We also bought a dishwasher which really did change our lives!!

As the cafe got busier (we often have queues down the stairs!) we put in a couple of tables in the deli downstairs. Looking at them now, we see they are not perfect - a bit wide, a bit clumsy, they block the shelves and make life a bit difficult. So, we have decided to put in a couple of bars in the window for customers to grab a coffee or Lahloo tea and watch the world go by. Hank and Sophie, who are doing the refurb, are putting in a new, narrower table, sorting out the shelving and making the kitchen area downstairs into a streamlined bakery.

It's all a bit nerve wracking as closing the shop for a week will mean having to pay staff but not have any income - we are really hoping it will all be worth it!

papadeli in the VENUE review

2010-03-24T14:00:00.002Z

We were so excited to see Tony Benjamin's review of Papadeli's South West France night in this week's Venue. We had no idea a Venue critic would be at the evening, and it turns out that he has come with his friend not as a critic but as a customer, but had such a lovely time he felt he should write about it!
Alexis John's menu for the evening was truly divine - including "cassoulet as good as it gets, haricot beans bursting with meaty juice of duck haunches, pork sausages and lam shoulder that fell apart at the touch of a fork".
He goes on to describing the cheese course which was "spectacular" and Ossau Iraty cheese "a fine discovery that I'll seek out forever" and then there were "individual tarts tatin, gloriously caramelised and gently sweetened fruit in a soft pastry case".
In all, Tony and his friend had a great time describing it as a "feast of rich flavour from start to finish".
Thank you Tony - we hope you can come again soon!

Celebrate Spring supper club 30th April

2010-03-23T14:13:00.000Z

Come and join us to celebrate Spring! Friday, April 30th 7.30pm

Enjoy a rhubarb cocktail downstairs in the deli and nibble delectable canapés:
Crispy pancetta, broad beans & mint on crostini
Nettle soup with nutmeg crème fraiche
Cornish crab cake with lemon aioli

And then let the feast begin!
Meat
Spring lamb breast with rosemary, anchovy & garlic
Spatchcock with morels & leeks
Fish
Prawn & wil garlic risotto
Mackerel escabeche
Vegetables
Asparagus with romesco
Salad of spring lettuce, radish & peas
Jersey royals with sorrel
Dessert
Rhubarb & orange fool with rosemary cantucci
Cheese
New season goat’s cheese with honey & crackers

To book phone 0117908 6098 or email info@papadeli.co.uk

Wine tasting this year @ papadeli

2010-03-22T11:41:00.000Z

Wine Tasting @ Papadeli
The wine tastings with Raj Soni last year were superb. Raj is former chairman of the West of England Wine and Spirits Association and is a font of fascinating knowledge about wine. His style is easy and humorous and suitable for all – from novice to connoisseur. The wine is accompanied by delicious papadeli food and the atmosphere is always jovial.

Here are the dates for this year.
Start time 7.30pm.

21st April Burgundy, including Cotes Challonaise, Maconnais and Beaujolais. £35
18th May Spanish wines. £30
22nd June Loire and Alsace £25
21st September Italy with focus on Tuscany £25
26th October Bordeaux £35
23rd November Champagne, sparkling wine
with delectable festive food

To book, please email info@papadeli.co.uk or ring us on 0117 973 6569.

Something different for Easter

2010-03-18T13:26:00.000Z

So what's good for Easter this year? In addition to lovely, beautiful Easter eggs, it's worth remembering little delights such as the Italian Colomba. Shaped like a dove (Colomba means dove in Italian) this cake is similar in consistency to a panettone - fluffy and light and slow baked, full of vanilla scent - but is different to the panettone in that they add zesty candied orange peel to the mix so that the taste of Spring is so fresh and citrussy you can't help but get excited.
Apparently it dates back to the sixth century (but then it wasn't quite as delicious and was all heavy and doughy) so we're glad we're eating it now, not then.

Lovely "Russian" Easter eggs are here!

2010-03-04T18:03:00.000Z

Easter is always a great time at Papadeli - the shop is filled with the most colourful and gorgeous eggs from all over - this year we have Chococo's hand made little stunners with big chocolate buttons stuck all over them and the new dino egg with is covered in chocolate chunky bones. The fabulously flamboyant Italian eggs are back and bigger than ever. Take a look at these beautiful Russian eggs- painted tin egg shells filled with little choccy eggs. Roll on Easter - or maybe we could taste a few now?

Celebrate Spring with these sparkling muffins

2010-03-01T13:29:00.000Z

How gorgeous and delicious - sparkling muffins sitting on the counter at papadeli just waiting to be devoured. And wouldn't these beautiful treats be perfect for any birthday or wedding? Katie, who makes all the cakes, is also and artist, and doesn't that show in her amazing creations. Oh, cupcakes are so yesterday - sparkling muffins are the way forward, don't you think?

Catering catering catering

2010-02-23T14:02:00.000Z

Yes papadeli sells cheese, yes we sell diving chocolates, and yes we have a cafe and delicious takeaway food counter - BUT did you know we also provide a brilliant CATERING SERVICE. So far, most of our events have happened thanks to word of mouth as we haven't really advertised the fact that customers can enjoy our lovely food at parties, christenings, weddings, office lunches, launches, picnics - well, any event really, however small or large.
Some examples?
A sit down three course meal for 200 with large shared boards of charcuterie, pickles and breads, followed by big dishes of rich stews to be shared out followed by enormous chocolate mousse cakes and cheesecakes.
A Director's lunch of big ciabatta sandwiches, warm goat's cheese and sweet red onion tartlets, artisan cheese board with chutney and fruit, selection of handmade fabulous cakes washed down with elderflower bubbly.
A 60th birthday party for 100 where the birthday boy chose 10 of his favourite ingredients and we made up a buffet incorporating them (in this instance , he loves all things Moroccan so we made a range of babaganoush aubergine spiced salad, chickpeas with sweet and sour dressing, spicy sausage pastries, cous cous with preserved lemons and dried fruit.
Wedding cakes with a difference - 50 cup cakes or a massive tiramisu? How about a cheese wedding cake?

We also devise bespoke parties at our shop and cafe - birthday girl had a band downstairs in the beautiful deli whilst guests sipped fizz and nibbled on canapes, then went upstairs to the intimate cafe for a wine tasting, followed by a three course meal. How gorgeous is that?

So you see, we can do all sorts of events (did I mention the barbecue for 200 with chargrilled spatchcock, whole bream and seafood kebabs?) and every mouthful is as delicious as you would expect from such a great company.

So don't forget to come and see us when you're planning your next party!

Food of South West France supper at papadeli 5th March

2010-02-01T18:17:00.000Z

So the next foodie extravaganza is the Food of South West France supper on the 5th of March. A number of people at the last evening, where we sampled a superb Bollito Misto, have already booked themselves on to this next one - which really does go to show how much people enjoy these evenings.
Here's the lovely menu - see if you can resist this one!!

Canapes with Lillet blanc aperitif
White onion & gruyere tartlet
Devilled chestnut wrapped in bacon
Poached trout, horseradish &walnut cream on crostini

Starter
Salmon terrine, capers with a shallot, fennel & cucumber salad

Main
Cassoulet de Toulouse a la Menagere (lamb shoulder, haricot beans ) with duck confit, Toulouse port sausages and salade de pissenlit.

Pudding
Tarte tatin with bay leaf creme anglaise

Cheese
Southern Western French cheese with walnut bread & grapes

Vegetarian option available.
We can cater for for intolerances - please ask.

BOOK NOW - info@papadeli.co.uk tel 0117 973 6569

SW France supper club 5th March booking now

2010-01-28T19:44:00.000Z

Alexis has excelled herself this time with this delicious menu using some of the best ingredients from South Western France. You got to try it!!

Canapes with Lillet blanc aperitif

White onion and gruyere tartlet

Devilled chestnuts in bacon

Poached trout, horseradisn & walnut cream on crostini

Starter

Salmon terrine, dill, capers, with a shallot, fennel & cucumber salad

Main
Cassoulet de Toulouse a la Menagere (lamb shoulder ,haricot beans) with duck confit, Toulouse port sausages and salade de pissenlit.

Pudding
Tarte tatin with bay leaf creme anglaise

Cheese
South Western French cheeses with walnut bread & grapes

Vegetarian options available.
We can cater for food intolerances - please ask.

Book ow - info@papadeli.co.uk

Chococo chocolates arrive in time for valentine's day!

2010-01-26T12:07:00.000Z

I first tasted Chococo chocolates at a networking event held by GWE Business West. Chococo founder, Clare, came to speak to us about her company and chocolate. It was a popular evening as we got to taste different kinds of chocolates (always a way to get my attention) and each and everyone of us went away with a bag of fresh cream truffles. As I munched away on them when I got home that evening (I let my husband sample a couple), we decided it was definitely some of the best chocolate we'd ever tasted.
We immediately made enquiries into stocking Chococo, but at that time, their range was mainly fresh cream based and so need to be stored in fridges - which we unfortunately couldn't do.
Then, some weeks ago, Judi, a friend who comes from Dorset, brought me a box of Chococo chocolates. I was reminded of their gorgeous quality and taste so looked again into stocking them - and found that they now have a larger range of ambient chocolates. We put an order in immediately! We have chocolate hears with golden cherubs on them, stunning boxes of chocolates, chocolate dipped fruit, and will soon have their exquisite range of Easter eggs which will delight discerning children and adults alike.

Italian Supper 29th Jan

2010-01-26T11:42:00.000Z

This month's supper is going to really warm you up after all the grey days and snow - the main course is a bollito misto which is a fabulous Italian broth of sausage, chicken, beef and a host of delicious vegetables served with cavolo nero, pickled gherkins, capers, salsa verde and my very own favourite, mostarda fruits.
These evenings are always such fun - everyone congregates downstairs in the beautiful deli surrounded by tastily packaged fine foods. There will be a glass of prosecco and canapes to get the evening going - cozze gratinate (grilled mussels with garlic and parsley), mini pizzas and chicken liver parfait on tiny toasts. This is where everyone seems to get to know each other before climbing the stairs to the cafe and sitting down ready for the feast.

To start there's crushed cannellini bean, roasted garlic & rosemary on grilled bread with glazed candy beetroot, rocket & pecorino sardo. followed by Bollito misto which is sure to satifsy.

Hopefully you'll have a little space left for some tiramisu - luscious layers of mascarpone and marsala soaked savoiardi biscuits with a raspberry puree to give it a little zing.

Just to finish you off there's gorgonzola dolce with grilled pears and thyme infused honey and walnuts.

I can't find the words to properly illustrate how truly lovely these evenings are - they really must be experienced. Those that come once seem to return again and again and bring new friends each time.

Lovely seasonal food and wine

2009-11-04T16:33:00.000Z

Papadeli really comes into its own at Christmas - this is when all the delicious treats arrive. Yesterday we received a shipment of freshly made panettone - this year we have imported them direct and have decided to have a bit of fun packaging them ourselves. Daisy and Aimee, who are sisters, are fabulously talented in the visuals department (and most other departments if I am to be truthful..) and have welcomed the opportunity to flex some artistic muscle.

So, we're going to experiment with felt flowers (thanks to another great artist, Judy of Ambadesign), dried out orange slices (which are in the oven at this very minute), lots of sparkly bits and pom poms. Can't wait to see the finished article!

The next challenge is what to write in the shop window - am currently leaning towards:
"Put the Quality back into Christmas". I think people this year are going to be buying carefully and considering what they are getting - the feeling is that if we are going to buy something, it needs to look good, taste good and not be mass produced. That's what we offer at Papadeli. I think food will once again be one of the most popular gifts - our sign in the window last year said "Give gifts that get eaten" and I think people love this idea. No wasted trinkets ending up in junk shops, but a gift that can actually be enjoyed.

What would be my choice of gift? I am seriously enamoured by the Bodrato red box of pralines - stunningly iconic in its design. The pralines inside are divine the flavours are so true - the mint is fresh and the coffee like a mini shot of espresso. Or a box of Prestat Champagne truffles would never fail to delight me. For those with less of a sweet tooth, I think a small of selection of cheeses with Fine Cheese Company biscuits and fruit paste or chutney would work wonders - and what a lovely thought that you will be mentioned as they tuck into their Christmas cheeses.

We also do a selection of bespoke hampers which always impress. Many people choose to pick their own items and then we wrap it up and make it look beautiful. Hampers can be so uninteresting - and this way the contents are truly personal. What better gift than a hand selected range of quality foods that can delight over Christmas and beyond.

The food of Northern Italy Nov 6th 2009

2009-10-15T18:27:00.000+01:00

Papadeli supper nights really are special nights. Quite hard to explain or describe... They're pretty unique - a gathering of up to 40 people who all love food and they all get together for an aperitif in the beautiful deli whilst mouthwatering canapes are handed round. I always marvel at how, by the end of this short aperitif time, everybody seems to know each other and the place is buzzing.
Then everyone sit down and just enjoy themselves. The only decisions that have to be made are what to drink next and how much to eat. The food just arrives. Beautifully made, with all the tastiest, best ingredients. The atmosphere really is lovely - I generally don't like that word but it does describe these evenings so well. Lots of chat, lots of laughter, lots of delight. The last one, British night, offered the most wonderful dishes local to here and further beyond.
The next is really exciting - we'll be looking at Northern Italy and tasting some of their delicious foods. Take a look at the menu and see what you think!

Canapes with a Prosecco Cocktail

Porcini ragu & Taleggio on polenta
Smoked eel with horseradish cream on crostini
Rabbit loin with a sausage & sage stuffing wrapped in speck

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Starter
Boards of Prosciutto di San Danielle, Robiola, chestnuts with truffle honey, grissini & radicchio

Main
Osso Buco made with British Veal, served with risotto Milanese
To follow
Panettone with a chocolate sauce and vanilla gelato
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Pecorino with panforte and a glass of Vin Santo
£40

It is really like a secret supper club and something must be tried!

panettone puzzler

2009-09-29T14:54:00.001+01:00

Having spent many years thinking panettone was an overrated bit of stuff that people felt they should eat at Christmas time, I can say with confidence now that I LOVE panettone. What has changed? I have become more adventurous in the world of the high rise, vanilla scented Italian treat and have left behind me those that were mass produced mountains of dryness. Gosh, I even think I have reached a climax with some of this year's samples - with the king of the cakes being the Loison cherry panettone. Made with real butter (you can taste it) it smells delightful - buttery, vanilla fragranced, fruity and well, cosy - if you can smell like that? It is moist, but not as a wet fruit cake can be, it is light - but not without substance... It takes me to a warm corner in a festive room and fills me with comfort. All that in a cake. Amazing.

What is challenging this year, is that with the EURO being so strong, and general prices being higher, we are finding it difficult to accept the prices - maybe we've been out of touch and refusing to face reality - but we're looking at £20 for a good panettone. I think as a centre piece for any Christmas table or tea, it will pay its way as the taste justifies the price. We have managed to persuade ourselves - but will we persuade our customers? I think so. I can imagine giving it to friends and family as a lovely gift that can be shared - and gifts like that, that give a warm feeling, are generally difficult to come by.

best of british supper

2009-08-26T15:10:00.001+01:00

British supper 25th Sepetember

Papadeli only opens in the evening once a month - and it usually takes the whole month to prepare for it. We select a region eg Sicily, Haute Savoie, Liguria and put together an absolute feast of the finest dishes from that area. We can seat up to 40 people, so it's pretty intimate - but totally unique in atmosphere and offering.

Guests sip a lavender cocktail or a glass of prosecco in the deli downstairs, whilst nibbling on various mini delights eg mini salad nicoise assembled on a new potato, tiny saffron & tomato tartlets, an espresso cup of wild gazpacho. Everybody ends up chatting to each other. A large number of guests return on a number of occasions and there is quite a gang of people who have met through the papadeli evenings.

There is a very short introduction about the feast that lies ahead, before everybody enthusiastically sits down and begins.

Best of British MENU £40

Nibbles with blackberry cocktail

Smoked haddock and pickled beetroot crostini

Cep and garlic soup

Oxford blue and butternut squash tartlet

Sit down dinner:

Rabbit terrine with piccalilli and grilled bread

Roast sirloin, with a little pot of braised oxtail with a red wine jus, horseradish mash, glazed bunched carrots and rainbow chard.

Blackberry and apple crumble with vanilla bean custard

British cheeses with black figs and walut bread.

papadeli brownies

2009-07-22T13:33:00.000+01:00

Papadeli Brownies

We make our Brownies slightly crunchy on the outside and moist and squidgey on the inside. They are made with high quality, high cocoa-content chocolate couverture which makes a huge difference to the taste and chocolateyness (and Papadeli sells it by the 100g).

Brownies go well with a big mug of tea or coffee, as a pudding with mascarpone or ice cream or decorate with little chocolate eggs for an Easter treat.

Ingredients

4oz nuts (brazils, pecans, almonds, pistachios, walnuts - whatever you can get your hands on)
4oz unsalted butter
4oz Montezuma dark chocolate couverture
2 free range eggs
8oz granulated sugar
2oz plain flour
1 tsp baking powder
¼ tsp salt

Line a 7x11 inch baking tray with greaseproof or baking parchment. Preheat the oven to 180degreesC.
Chop the nuts into big rough chunks and roast them in the oven for 8 minutes or until golden and crispy.
Melt the chocolate and butter in a bowl placed over a pan of simmering water. When melted, beat until smooth. Fold in the other ingredients until everything is covered in the gooey mixture.
Spread the mixture into the tin and bake in the oven for 30 minutes or until it is slightly springy to the touch in the middle.
Allow the brownies to cool for 10 minutes and cut into squares or about 2x2inches. Serve when still warm if a pudding - the ice cream will melt beautifully!

papadeli goat's cheese & ratatouille tartlets

2009-07-22T13:23:00.000+01:00

Goat's cheese and ratatouille tartlets

Simon can't make enough of these - demand always outstrips supply and he often ends up making them to order for the cafe, such is their popularity. They are so delicious and such a nice change from sandwiches, that people just go mad for them. Serve them with a green salad or just munch on their own.

Make enough shortcrust pastry to fill 16 shallow 10cm tartlet cases and bake blind.

The Roast Vegetables

You'll need
Aubergines
Cherry tomatoes
Fennel
Courgettes
Pepper and salt
Salted capers (soaked and rinsed)
Fresh oregano

Fresh goat's cheese (Papadeli sells 5 day old goat's whole goat's cheeses which can be cut into four - ideal for this)

Chop all the veg up into large-ish chunks (the tartlets look so much prettier like this) and bake each vegetable separately in a hot oven (200C). Cover with plenty of extra virgin olive oil, plenty of salt and pepper and oregano.

Aubergine - 20 minutes
Cherry tomatoes - 5 minutes
Fennel - 10 minutes
Courgettes - 5 minutes (these need to be a bit crunchy)

When all the vegetables are roasted, mix together with the oregano and capers.

Assemble the veg into each tart case - a little of each - put a couple of whole cherry tomatoes in each as they look really attractive.

For the sauce

You'll need:
1 pint of double cream
4 free range eggs
2 yolks
Pepper and salt.

Mix the above altogether until a smooth creamy sauce. Pour over the veg to fill each case. Add a chunk of goat's cheese to each tartlet and bake in a hot oven for 15 minutes.

These delicious little tartlets can be eaten hot or cold.

Papadeli fishcakes

2009-07-22T13:16:00.000+01:00

Papadeli fishcakes with dipping sauce

This is one of the simplest and tastiest fishcake recipes we know and they always prove to be hugely popular, especially with the dipping sauce. For a party, you can make them smaller and serve as canapés. Delicious.

Ingredients
(for around 16 fish cakes)

5 de-seeded red chillies
1 finely chopped shallot
2 finely chopped garlic cloves
1 small piece finely chopped galangal (available from the Chinese Supermarket in Montpelier)
2 lime leaves (available at the above Chinese supermarket- they’re so much cheaper that the big supermarkets and you buy a big bag of them (instead of three stale leaves in a jar) and you can freeze them and use them in curries etc when you need them.
450g white fish fillets (it doesn’t matter which fish you use – coley, cod, haddock etc are all good)
15ml fish sauce (get it from the Chinese supermarket!!
60g green beans sliced really finely
oil to fry
Pinch of salt

Method
Use a pestle and mortar to pound the chillies, shallots, garlic, galangal, lime leaves and salt into a fragrant paste.
Finely chop or blend the fish into a mince. Mix in the paste. Add the green beans and fish sauce. Knead the mixture with your hands.
Shape the mixture into small flat cakes (smaller that traditional British fishcakes). (No more than 5-6cm in diameter and 1 cm thick)
Heat the oil (do not let it get too hot) and cook the cakes until golden brown – takes about 2-3 minutes – don’t let the oil get too hot or the cakes will cook too quickly and get tough.

Sauce

Ingredients

125ml rice vinegar
2 tablespoons of sugar
2 inch piece of cucumber with skin
1 small carrot
3 finely sliced shallots
1 medium chilli, finely sliced
1 tablespoon ground roasted peanuts

Method
Boil the sugar and vinegar together until the sugar dissolves and leaves a thin syrup. Slice the cucumber, carrot and shallots into tiny pieces. Add these to the syrup along with the chilli.
Add the peanuts, stir and serve with the pancakes.

2009-07-21T12:06:00.000+01:00

Papa likes to order lots of different pastas – because he’s found that there is a huge difference between commercial and hand made pastas. Artisan pastas, when cooked have a good flavour and a firm texture – it is not slimey or rubbery like many commercial pastas.

We have two main makes of pasta, which, in our opinion are the best you can get.

Rustichella d’abruzzo
Made in Abruzzo, Italy by artisan pasta maker Gianluigi Peduzzi,(bet he’s handsome), Rustichella d’abruzzo pasta is made using durum wheat and local spring water (sounds idyllic, doesn’t it?). He then dries the fresh pasta for 56 hours which brings out the natural flavour and texture of the wheat. Many commercial pastas are quick dried for around 6 hours, which really does affect the flavour and texture.
Even Heston Blumenthal (the chef/ scientist person) rates it as the best pasta in the world….

These pastas are not as expensive as you’d think (from £2.50 - they definitely merit a trial – maybe when you’ve got some guests to impress!!)

Sapori di casa pasta

I don’t know about you, but I’ve never really liked fresh pasta – it can become a bit gloopy and stuck together – even a bit heavy. BUT – this pasta has to be tried – it is made with fresh free range eggs (most fresh egg pastas are made with powdered eggs), you cook it for just 2 or 3 minutes and the result is, I think BETTER than fresh pasta. It’s just delicious – the texture is smooth and firm and the flavour is just unbeatable.

Pasta has become such an ubiquitous meal that it has become a bit boring and samey - to change this, I'd definitely recommend trying one of these pastas to bring out the Italian passion for food in you.

Mustard fruits

2009-07-21T11:53:00.000+01:00

Mostarda di Voghera

It can be intimidating walking into a delicatessen and whilst most of us can identify a number of speciality foods (we’ve seen the chorizo in Spain and the balsamic vinegar is almost a household item now); it can feel like you need a PhD in Unusual Fine Foods to understand exactly what the rows of exotic looking produce on the shelves are.

One of my absolute favourite “unusual” fine foods comes in a pretty jar with a foreign label and very little information about how to use it. You can see the whole candied fruits through the clear glass and they do look appealing – but what to do with them?

I’ll give you a bit of history first - “Mostarda di Voghera” are made by a small family business in Italy and were first written about in 1392 by Duke Gian Galeazzo Visconti, in a romantic letter to a lady of the area. He enthused about the “mustard fruits” and how very delicious they were with cuts of his favourite meats.

So, it has a long history and was loved by a Duke – but what exactly are they? They come in many forms – some jars contain a mixture of candied fruits – whole pears, cherries, peaches, apricots; others are just whole mandarins – but what they all have in common is that they are immersed in a sweet syrup which is infused with mustard seed – giving the whole affair the most divine taste sensation you can imagine – whilst the fruit is sweet, there is a wonderful bite provided by the mustard seed.

I like to eat mostarda fruits with cheese mainly, but they also go beautifully with most meats, whether hot or cold. Try some on the side of your roast beef – it could revolutionise your roast! And not only do they taste superb, they look like jewels if laid out onto a white dish and never fail to make any dinner party all the more beautiful and delicious.

Go on, dare to try something different!

bottarga - fancy some fish eggs?

2009-07-16T13:55:00.000+01:00

Bottarga – like fish? You’ll love this!

I was staying with my then boyfriend on the beautiful island of Sardinia when I was first introduced to the fishy little bar all wrapped up like a precious jewel in foil – it was treated like a commodity back then , and still is not cheap. His father unwrapped it carefully to reveal a chestnut coloured bar of what was later explained to me as “dried fish eggs”. I was not immediately excited by this package, it must be said, but after tasting it, the wonderful, exotic “bottarga” has become a favourite food of mine. People love it or hate it – my British chef husband (Sardinia was all a long time ago..) thinks it should be banned, but I have always kept a soft spot in my heart for the beloved Bottarga.

The one I fell in love with is made from mullet eggs (although tuna bottarga is also widely available). For hard core fish lovers, it can be sliced and eaten as an antipasto on bread – this is really fishy and really full on and not for the faint hearted.

However, there is a maybe more palatable way of eating it – it’s really easy and makes a deliciously different dish.

Cook some good quality pasta (my favourite is rustichella d’abruzzo because they dry it slowly and it retains its flavour and texture) – while it’s cooking, slice up some garlic – I like it in rustic slices, but some may prefer it in smaller chunks.

When the pasta’s ready, warm some extra virgin olive oil in a pan – when I say some, I mean, probably for 4 people a good three quarters of a tea cup – the oil will need to properly coat the pasta. Throw in the garlic and cook it – but DON’T LET IT BURN as there is nothing worse than the bitterness of burnt garlic, and you’d HAVE to start all over again!

When the garlic is sizzling and a pale shade of brown (the oil should be well flavoured with the garlic by now) throw in the pasta – let it soak up the lovely garlic oil. Dish up into bowls. Get out your grater and this is where the bottarga comes in – just grate away, like a hunk of parmesan. Maybe not too much for the uninitiated – I like it thick and plentiful. Mix it up and EAT!

This whole meal takes about 10 – 12 minutes (depending on your pasta), takes no skill and after one mouthful, I’m instantly transported back to the white beaches of Sardinia…..