Latest news with #Bulrush
Daily Mail
03-05-2025
- Business
- Daily Mail
Gen Z is turning Britain into a nation of early-bird diners as 5pm the new 8pm even at Michelin-starred restaurants
It seems the days of booking a table for a late dinner are long gone as Gen Z favour eating earlier - and restaurants are following suit. While an early dinner time used to be reserved for families with young children and grandparents, many young people are favouring the early bird menu and getting home for 8pm. The ever increasing cost-of-living crisis and flexible work patterns have contributed to a growing trend for 5pm table bookings, according to The Guardian. Covent Garden's Spring, a modern European restaurant, is now offering a £30 scratch menu in a bid to tackle food waste, which is served between 5.30pm and 6.15pm. The Michelin star Bulrush in Bristol offers a mini version of its signature tasting menu three days a week at 5.30pm. Instead of £90 for nine courses diners pay £65 for six. The modern Portland restaurant in London, which has held a Michelin star since 2015, offers four courses for £55 between 5.30pm and 6.30pm. Its standard post-6.30pm tasting menu will set you back a steep £110 while a three course meal from its à la carte costs £89. Daniel Morgenthau, co-founder of the Woodhead restaurant group, which operates five restaurants including Portland told The Guardian they originally planned to run the early menu for a month in January to celebrate its 10-year anniversary. Daniel Morgenthau (L) said Portland's set menu was so popular they made it a fixture. He is pictured with Stuart Andrew at the Condé Nast Traveller's UK's Top New Restaurant Awards last year Thanks to its popularity, six months on it has become a firm fixture. The cost of living is one of the factors driving demand. Morgenthau describes the Portland menu, which changes monthly, as 'striking a really nice balance between providing the full Portland experience and a lower price point'. George Livesey, chef and founder of Bulrush, said that prior to 2020 his 8pm tables were taken for casual dining by a much younger crowd. Now 90 per cent were booked for special occasions. Part of the reason he introduced his earlier and cheaper menu was to attract the younger demographic back. 'This gives people a chance to experience a decent Michelin-sized tasting menu at a not outrageous price point,' he said. The trend is also having a knock-on effect on pre-dinner drinking. The Firmdale group, which includes London's the Covent Garden hotel, has introduced a Martini hour from 5pm to 6pm. WHAT IS GEN Z? Generation Z (Gen Z) refers to the demographic born between the mid-to-late 1990s and the early 2010s. They are the generation following Millennials and are often referred to as digital natives due to their upbringing in a world dominated by the internet and technology. Gen Z is defined as those born between 1997 and 2012. In 2025, individuals who are considered part of Generation Z will be between the ages of 13 and 28. Hybrid working is another driving factor and since January, OpenTable, an online reservation site, has reported a 6 per cent rise in bookings for tables between 4pm and 6pm in Britain. Morgenthau describes the 5.30pm slot as 'busier than ever' across his group. The TWaT trend (Tuesday to Thursday in-office work) has also resulted in the traditional end-of-week dinner moving to Thursday. 'We get a lot of couples that come into central London to work,' Morgenthau said. 'They want to meet up before heading home but don't want to be out too late.' This week, Livesey had a customer who flagged on their 5.30pm booking that they needed to leave by 8pm to catch a train home. Morgenthau said: 'What creates a good atmosphere in a restaurant isn't the time. The lovely hum comes from having a full room.' But earlier meal times is not the only Gen Z trend surprising older generations. MailOnline reported that Gen Z Brits are turning their backs on British sandwich classics like ham and mustard and cheese and onion in favour of 'fancy' fillings like avocado, olives and continental cheese. Snacks like mochi ice cream and Dubai chocolate have become more popular for younger generations in recent years - but now it seems even their drinks are changing. More young people are ditching the traditional English breakfast tea with drinks such as bubble tea and matcha. The Taiwanese bubble tea has garnered 4.5 billion views on TikTok and there are more than 400 cafés in the UK - and You Magazine recently reported that reported Gen Z's matcha obsession is causing a crippling global shortage. Pop icon Dua Lipa reportedly has more pics on Instagram with her iced matcha than with her boyfriend and Blank Street's £3.90 matcha is so popular that TikTokers have traveled from Newcastle to its 35 London stores. One of its bestsellers is the white chocolate matcha latte with oat milk, chocolate syrup, vanilla extract and matcha. So whether it's eating at 5pm or drinking matcha, it seems Gen Z is changing the way the country's dining habits.
The Guardian
02-05-2025
- Business
- The Guardian
‘A younger crowd': the rise of Britain's early-bird restaurant dining
Previously sitting down for dinner at 5pm usually meant one of three things. You were going to the theatre. You had a toddler. You were of an age where you had a free bus pass. But now we are becoming a nation of early birds; 5pm is the new 8pm and restaurants are adapting accordingly. Special early-evening menus are on the rise. At Skye Gyngell's Spring restaurant in Covent Garden, a £30 'scratch' menu – featuring dishes made using waste produce such as a moreish bread-and-butter pudding made from yesterday's loaves – is served between 5.30pm and 6.15pm. Over at Bulrush in Bristol, which opened in 2015 and has held a Michelin star since 2018, diners can enjoy a mini version of its signature tasting menu three days a week at 5.30pm. Instead of £90 for nine courses, you pay £65 for six. The Portland in London, which has held a Michelin star since 2015, offers four courses for £55 between 5.30pm and 6.30pm. Its standard post-6.30pm tasting menu will set you back a steep £110 while a three course meal from its à la carte costs £89. Daniel Morgenthau, co-founder of the Woodhead restaurant group, which operates five restaurants including the Portland, said they originally planned to run the early menu for a month in January to celebrate its 10-year anniversary. Thanks to its popularity, six months on it has become a firm fixture. The cost of living is one of the factors driving demand. Morgenthau describes the Portland menu, which changes monthly, as 'striking a really nice balance between providing the full Portland experience and a lower price point'. George Livesey, chef and founder of Bulrush, said that prior to 2020 his 8pm tables were taken for casual dining by 'a much younger crowd' than now. Nowadays 90% were booked for special occasions. Part of the reason he introduced his earlier and cheaper menu was to attract the younger demographic back. 'This gives people a chance to experience a decent Michelin-sized tasting menu at a not outrageous price point,' Livesey said. Even east London hipsters are embracing toddler dining times. At Silo, the world's first zero-waste restaurant in Hackney Wick, 6pm diners can opt for an abbreviated version of its full tasting menu. At Pophams in London Fields, a 6pm booking gets you a £30 three-course set menu featuring dishes such as goat's cheese ravioli and an apple crumble croissant from its bakery. The trend is also having a knock-on effect on pre-dinner drinking. The Firmdale group, which includes London's the Covent Garden hotel, has introduced a Martini hour. From 5pm to 6pm it serves them shaken or stirred – with free chips. Hybrid working is another driving factor. Since January, OpenTable, an online reservation site, has seen a 6% rise in bookings for tables between 4pm and 6pm in Britain. Morgenthau describes the 5.30pm slot as 'busier than ever' across his group. The TWaT trend (Tuesday to Thursday in-office work) has also resulted in the traditional end-of-week dinner moving to Thursday. 'We get a lot of couples that come into central London to work,' Morgenthau said. 'They want to meet up before heading home but don't want to be out too late.' This week Livesey had a customer who flagged on their 5.30pm booking that they needed to leave by 8pm to catch a train home. Morgenthau said: 'What creates a good atmosphere in a restaurant isn't the time. The lovely hum comes from having a full room.' It seems nowadays you're more likely to find that before 8pm.
BBC News
21-02-2025
- Entertainment
- BBC News
Michelin starred Bristol chefs would 'rather work than watch TV'
Chefs working at a Michelin-starred restaurant say "passion and resilience" are what is required to achieve the highest in Cotham, Bristol, has retained its star for a seventh year and joins eight other restaurants in the West named in this year's prestigious guide."When it's a job that you love, I'd rather be here cooking than sat at home watching TV," said sous chef Jacob Pain, at the fine dining restaurant said they could be working 15-hour days but "seeing people leave happy makes it worth it," Mr Pain added. Chef de Partie Ben Willcocks, 28, from Bristol, has worked at the restaurant for six months after he fell into cooking by chance."I was travelling in Canada and couldn't get a bar job, so started washing up and showed an interest, and they let me start cooking," he told the BBC."I came back to Bristol in 2020 for lockdown, and started working here in September."It's full-on, it's totally new skills that I never sort of imagined. "It's another level basically, pushing things further, flavour combinations, different ways of approaching things." Restaurant manager Laura Trego, 27, from Taunton, Somerset, has worked in hospitality for the last 10 years."I just love chatting to people, getting to know them, and being a part of special celebrations," she said."Just making people's lives a little bit better, seeing smiles on faces, [it's] a real pleasure to be a part of."Mr Pain worked in a care home kitchen before he got a job at Bulrush. "Seeing people leave happy, knowing that people are willing to come to a restaurant like this with those expectations, have a meal and then leave incredibly happy is really fulfilling." Being in the Michelin Guide means a restaurant has been assessed by Michelin inspectors and meets their standards for quality and consistency."Michelin are quite incognito," Ms Trego added."We can sometimes have an inkling that they might be here but we've got things that we can look out for, people on their own or people taking notes."Other restaurants included in this year's guide are Restaurant Hywel Jones By Lucknam Park in Colerne, Osip in Bruton, The Olive Tree in Bath, and The Dining Room in Malmesbury. At The Manor House in Castle Combe and Bybrook in Castle Combe have also retained their stars, as well as Le Champignon Sauvage in Cheltenham and Lumiere in in Bristol, has been awarded a Michelin star this year for the first time.
Sky News
07-02-2025
- Entertainment
- Sky News
'People treat Michelin like a chain restaurant': Top chef shares frustration in Cheap Eats
Every Thursday, our Money blog team interviews chefs from around the UK, hearing about their cheap food hacks and more. This week, we chat to George Livesey from the Michelin-starred Bulrush in Bristol. My go-to cheap eat at home... is legumes - they're seriously overlooked when it comes to cheap, delicious and simple food. Sometimes I just add some olive oil and chopped red onions to butter beans for a quick snack, but a great recipe if you want to take it further is a mock cassoulet. Start by frying off diced onions and celery with minced garlic in a heavy pan and then add some sliced rashers of smoked bacon, along with some chorizo sausage and confit duck leg (if you want to be more authentic though you can easily substitute the duck leg for chicken); Once everything's nice and golden, add some salt, pepper, paprika and a drained tin of haricot beans and stock to cover; Bake it in the oven for 45 minutes at 170C and add some toasted bread crumbs and flat leaf parsley to finish. This is by no means a traditional cassoulet, though it's a great mid-week option, especially if you have multiple people to feed. One restaurant that's worth blowing out for... is Jordnær in Copenhagen. One of my most memorable dining experiences. Fantastic food, hospitality and ingredients. Probably the most consistent restaurant I've been to. Despite the high price I consider it to be strangely one of the best value for money dining experiences I've had. Many of our guests have pre-conceived notions of what they expect a Michelin-starred restaurant to be... almost as if the guide is an international chain. We want to be able to offer a cosy atmosphere where people can feel comfortable to chat, enjoy their evening and enjoy their food at a leisurely pace. Yet many of those who have had the good fortune to have been able to dine at some of the more expensive restaurants in London expect the exact same experience in our quiet neighbourhood restaurant. Each restaurant is unique, and in much the same way that you would expect the experience of one theatre show to be different from an entirely different production, I wish people would be willing to trust the process a bit more. We have managed to cut costs by... paying attention to typically overlooked ingredients and cuts of meat. An easy example would be our slow-cooked lamb belly, which we serve as one of the first courses. My favourite cheap substitute is... pork jowl instead of roasted pork loin. It's incredibly versatile, you can roast it, cure it in salt to make a ham or make a homemade guanciale for a perfect carbonara. My hero is... Albert Roux. I was fortunate enough to have him as my sponsoring chef at The Academy of Culinary Arts' specialised chef course. The Roux family changed gastronomy in the UK forever and ended up training some of the best chefs we have in the UK today, from Marco Pierre White to Gordon Ramsay and Marcus Waring. My one piece of advice for an aspiring chef is… take the time to pick the right restaurant, and it's crucial to stay there over a long period of time so that you can absorb as much information as you can and see first hand how a successful restaurant runs. My favourite cookbook... or the one I have found most influential and find myself referencing the most would be Noma: Time and Place. When I first received this book I read it cover to cover that day. I just found it fascinating as I had no reference point at that stage for Nordic cuisine. Many of the ingredients used and foraged in the book are also ones you can find in the UK. It gave me the first motivation to forage my own ingredients and created the core foundation of the food philosophy at Bulrush. My favourite ingredient is... shio koji. Seasonal ingredients can be combined with it to add amazing character while fermenting. It's great for tenderising meats, and making glazes with a splash of yuzu juice.
Yahoo
07-02-2025
- Entertainment
- Yahoo
'People treat Michelin like a chain restaurant': Top chef shares frustration in Cheap Eats
Every Thursday, our Money blog team interviews chefs from around the UK, hearing about their cheap food hacks and more. This week, we chat to George Livesey from the Michelin-starred Bulrush in Bristol. My go-to cheap eat at home... is legumes - they're seriously overlooked when it comes to cheap, delicious and simple food. Read all the latest Money news here Sometimes I just add some olive oil and chopped red onions to butter beans for a quick snack, but a great recipe if you want to take it further is a mock cassoulet. Start by frying off diced onions and celery with minced garlic in a heavy pan and then add some sliced rashers of smoked bacon, along with some chorizo sausage and confit duck leg (if you want to be more authentic though you can easily substitute the duck leg for chicken); Once everything's nice and golden, add some salt, pepper, paprika and a drained tin of haricot beans and stock to cover; Bake it in the oven for 45 minutes at 170C and add some toasted bread crumbs and flat leaf parsley to finish. This is by no means a traditional cassoulet, though it's a great mid-week option, especially if you have multiple people to feed. One restaurant that's worth blowing out for... is Jordnær in Copenhagen. One of my most memorable dining experiences. Fantastic food, hospitality and ingredients. Probably the most consistent restaurant I've been to. Despite the high price I consider it to be strangely one of the best value for money dining experiences I've had. Many of our guests have pre-conceived notions of what they expect a Michelin-starred restaurant to be... almost as if the guide is an international chain. We want to be able to offer a cosy atmosphere where people can feel comfortable to chat, enjoy their evening and enjoy their food at a leisurely pace. Yet many of those who have had the good fortune to have been able to dine at some of the more expensive restaurants in London expect the exact same experience in our quiet neighbourhood restaurant. Each restaurant is unique, and in much the same way that you would expect the experience of one theatre show to be different from an entirely different production, I wish people would be willing to trust the process a bit more. We have managed to cut costs by... paying attention to typically overlooked ingredients and cuts of meat. An easy example would be our slow-cooked lamb belly, which we serve as one of the first courses. My favourite cheap substitute is... pork jowl instead of roasted pork loin. It's incredibly versatile, you can roast it, cure it in salt to make a ham or make a homemade guanciale for a perfect carbonara. Read more: My hero is... Albert Roux. I was fortunate enough to have him as my sponsoring chef at The Academy of Culinary Arts' specialised chef course. The Roux family changed gastronomy in the UK forever and ended up training some of the best chefs we have in the UK today, from Marco Pierre White to Gordon Ramsay and Marcus Waring. My one piece of advice for an aspiring chef is… take the time to pick the right restaurant, and it's crucial to stay there over a long period of time so that you can absorb as much information as you can and see first hand how a successful restaurant runs. My favourite cookbook... or the one I have found most influential and find myself referencing the most would be Noma: Time and Place. When I first received this book I read it cover to cover that day. I just found it fascinating as I had no reference point at that stage for Nordic cuisine. Many of the ingredients used and foraged in the book are also ones you can find in the UK. It gave me the first motivation to forage my own ingredients and created the core foundation of the food philosophy at Bulrush. My favourite ingredient is... shio koji. Seasonal ingredients can be combined with it to add amazing character while fermenting. It's great for tenderising meats, and making glazes with a splash of yuzu juice.
