k a t i e . a n d . k i m s . k i t c h e n

tag:blogger.com,1999:blog-57366428234659730722012-02-16T20:33:29.658-08:00k a t i e . a n d . k i m s . k i t c h e npop up restaurant in bristolkimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.comBlogger231100tag:blogger.com,1999:blog-5736642823465973072.post-69774407121162146512011-08-07T06:06:00.000-07:002011-08-07T06:06:43.799-07:00

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com0tag:blogger.com,1999:blog-5736642823465973072.post-91608724992815922572011-07-18T02:32:00.000-07:002011-07-18T02:32:21.074-07:00if you have a problem katie and kim can probably solve it

Maybe we have moaned to you about how we bought a dud van to pull our horsebox/kitchen fit for nothing but the scrap heap, we might have complained that we needed a trailer license we were unaware of. You maybe even heard me cursing Katie for not having passed her driving test or Katie telling me to calm down, that I'm not going to crash as I jerked down stokes croft dodging beeping cars or

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com1tag:blogger.com,1999:blog-5736642823465973072.post-29252990949270444022011-06-15T13:58:00.000-07:002011-06-16T07:21:05.174-07:00

Menu for the 1st, 2nd and 3rd of July Starter baked spanikopita with a rich tomato sauce or crab and smoked salmon ravioli with orange butter and pickled cucumber Main Lamb on rosemary skewers with a pea shoot salad and a mint sauce (served with new potatos) or Brinjal seylon (a creamy, spiced burnt aubergine dish) with rice and spiced peach Pudding Summer fruit tartlettes or apricot

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com0tag:blogger.com,1999:blog-5736642823465973072.post-11226101880067920952011-05-25T07:38:00.000-07:002011-05-26T07:40:52.017-07:00

Menu for the 3rd 4th and 5th of June Starter chilled pea and mint souporlamb kofta with tatziki and tomato salsa Main Monkfish medallions wrapped in ham served with spiced coconut spinachorCourgette, pear and taleggio fritters with a strawberry salsa Dessert custard tart with a shot of hot chocolate or goosberry sorbet and almond biscuit tea and coffee We ask for a donation of around £20 -

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com0tag:blogger.com,1999:blog-5736642823465973072.post-16160573260002049082011-05-24T03:04:00.000-07:002011-05-24T03:04:35.924-07:00our beautiful new kitchen

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com0tag:blogger.com,1999:blog-5736642823465973072.post-74936303514145647752011-05-03T14:53:00.000-07:002011-05-04T04:44:13.099-07:00pre colonial dinner

Katie and Kim's Kitchen will be cooking up a storm on the 14th of May at Spike Island, follow the link http://www.spike-island.org.uk/events/precolonial_dinner

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com0tag:blogger.com,1999:blog-5736642823465973072.post-9939608736824924522011-04-04T13:26:00.000-07:002011-04-04T13:39:26.081-07:00Menu for the 15th, 16th, and 17th of april

Starter Cream of asparagus soup served with a poached eggorFillet of duck served on a pomegranate salad Main Fillet of plaice cooked in burnt butter and lemonServed with a wild garlic salad and sautéed potatoesorWild mushroom, sage and artichoke tartlet served with a puy lentil salad Dessert Ricotta tart with a chocolate crustorBougatsa followed by tea and coffee b.y.o.bWe request a donation of

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com0tag:blogger.com,1999:blog-5736642823465973072.post-5724898990353548122011-02-15T10:48:00.001-08:002011-02-15T10:48:49.279-08:00

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com0tag:blogger.com,1999:blog-5736642823465973072.post-64687568735559733412011-02-15T03:50:00.000-08:002011-02-15T03:55:12.653-08:00Menu For Next Restaurant 11th 12th and 13th of March.

S t a r t e r Roasted fennel soup orMackerel with baked rhubarb. M a i n Portabello mushrooms with pearl barley and preserved lemons or Slow cooked duck with ginger and star anise. D e s e r t Pistachio tart with home made ice cream orCaramel blood oranges with home made ice cream.

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com1tag:blogger.com,1999:blog-5736642823465973072.post-84727310234583795582011-01-24T02:47:00.000-08:002011-01-24T02:47:04.858-08:00Next Restaurant 5th and 6th of February

STARTER A mezze of Turkish treats(suitable for vegetarians and vegans) MAIN Lamb chops in a fresh herb marinade with dophinoise potatoes 0r lasagna of aubergine, beetroot and gruyere(for vegans we do this without the cheese, just as delicous) served with a carrot salad PUDDING Filo Millefeuille with orangesOrChocolate pudding Contact us to reserve a table or for further details b.y.o.b

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com0tag:blogger.com,1999:blog-5736642823465973072.post-39918599035780001182011-01-06T12:34:00.000-08:002011-01-06T12:34:09.177-08:00Next Restaurant 15th and 16th of January

Menu is coming get excited tutti tutti x

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com1tag:blogger.com,1999:blog-5736642823465973072.post-58456209583705654572010-12-02T12:42:00.000-08:002010-12-07T03:03:50.311-08:00NEXT RESTAURANT 18TH, 19TH AND 20TH OF DECEMBER

MENU STARTER champagne sorbet V or Cream of stilton and celery soup MAIN Nut Roast with apples fried in brown sugar and a red wine jus V or Fish stew with parmesan and potato galettes DESERT Panacotta with Cranberries and Raspberries served with florentines or Winter berry pudding with ice cream V or Chocolate Tart with Candied Orange. Tea or coffee and tablet V Stands for Vegan.

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com2tag:blogger.com,1999:blog-5736642823465973072.post-23524841454850313702010-11-24T08:08:00.000-08:002010-11-24T08:08:51.189-08:00Kim and Katie

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com0tag:blogger.com,1999:blog-5736642823465973072.post-73911130439249687682010-11-17T15:17:00.000-08:002010-11-26T14:45:41.852-08:00Catering at bv studios

We will be catering for the bv open studios all weekend, a selection of stew, soups, homemade bread and delicious cakes will be for sale. Hope to see you there... http://www.bvstudios.blogspot.com/

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com0tag:blogger.com,1999:blog-5736642823465973072.post-90077147034531387032010-11-13T08:12:00.000-08:002010-11-13T08:12:21.016-08:00

beforeduring

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com0tag:blogger.com,1999:blog-5736642823465973072.post-38786023369205509282010-11-13T05:09:00.000-08:002010-11-13T07:53:26.098-08:00halloween banquette

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com0tag:blogger.com,1999:blog-5736642823465973072.post-58465333784869597362010-10-17T06:46:00.000-07:002010-11-02T12:48:58.523-07:00Dinner for the 6th and 7th of November

Starter Smoked haddock with poached eggorCeleriac and apple soup Main Greek lamb and spanakopitaorMixed mushroom and tarragon tart Pudding Lemon tartor Poached pear and ice-cream We ask of a donation of £20 - £25b.y.o.bBooking essential

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com0tag:blogger.com,1999:blog-5736642823465973072.post-43139656848860046362010-10-17T04:18:00.000-07:002010-10-17T04:18:54.849-07:00Halloween Special Banquette (31st October)

Starter Corn bread and rosemary flat bread served with a selection of meze dips Main Pumpkin Pie Served with rosemary roast potatoes and an autumn salad Dessert Pumpkin pie(for those of you that just can't get enough) or Chocolate gateau Suitable for vegetarians and vegansFor tonight we ask for a contribution of between £15 - £25b.y.o.bFancy dress a must and we love ghost stories. booking

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com0tag:blogger.com,1999:blog-5736642823465973072.post-13352063787281133382010-10-01T09:35:00.000-07:002010-10-01T09:39:30.290-07:00The 9th and 10th of October

Starter Coconut, chili and carrot soup (v)orA spiced pear salad with stilton and caramelized pecan (v) Main Boeuf bourguignon served with dauphinoise potatoes orRotolo of spinach, squash and ricotta (v) Pudding Sticky toffee pudding (v)orBramble and berry pavlova (v) (v) means vegetarian, Vegan dishes will be available on request. Please contact us if you have any other queries or to book a

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com1tag:blogger.com,1999:blog-5736642823465973072.post-90417960775631070192010-07-26T03:25:00.000-07:002010-07-26T03:25:28.800-07:00

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com0tag:blogger.com,1999:blog-5736642823465973072.post-82615656807123361752010-07-20T06:16:00.000-07:002010-07-25T02:20:15.422-07:00The 31st of July and 1st of August

Starter Goats cheese and red pepper parcel served with pumpkin seed pesto or Beetroot soup served with home made bread Main Moroccan Lamb served with a citrus couscous and creamed spinach or *Aubergine for vegetarians Dessert Raspberry cranachan or Pecan pie served with home made ice cream

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com1tag:blogger.com,1999:blog-5736642823465973072.post-55160691640260274462010-07-15T04:39:00.000-07:002010-07-15T04:39:13.160-07:00

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com0tag:blogger.com,1999:blog-5736642823465973072.post-17570869563169112622010-06-22T05:30:00.000-07:002010-06-22T05:30:50.660-07:00

kimhttp://www.blogger.com/profile/03343358249099737284noreply@blogger.com1