The Cauldron is a new medium-sized restaurant situated in the heart of the up and coming neighbourhood of St. Werburghs in Bristol. The Cauldron's emphasis will be on providing ethically & locally sourced, creative fare, which is cooked using heirloom cookery methods from many different cultures around the world. Additionally, The Cauldron’s ethos is to procure furnishings, consumables and ingredients in St Werburghs where possible. This will reduce the business' dependency on vast supply chains and at the same time, put money back into local businesses and tradesmen/women of the community. The Cauldron already has made contact with 28 businesses in St. Werburghs that can work together in some way. The restaurant will be a 40 cover site expanding to 50 covers in the summer months when al fresco dining becomes available, we already have a 10 year lease secured on a beautiful and perfectly suited site. This restaurant will be the first of its kind in the UK and will cater to St. Werburgh's diverse neighbourhood of young families, long-term locals and artsy students. The menu will change bi-weekly depending on availability of seasonal produce and customer demand. The unique selling point is the kitchen, as the main fuel source will be restaurant grade charcoal burning in open pits, ovens and grills that will be located around a central working cast iron cauldron.
Using heirloom cookery methods and solid fuels like charcoal will really challenge Henry and Lucia to discover, and rediscover, ways to create superb dishes and beautiful tastes. The two of them will draw from their 25 years of experience to produce a combination of classic dishes, and inventive, globally influenced cuisine. Recent favourites have included Team Cauldron morning-after special "egg over embers", root vegetable dahl slow-cooked over the flames in one of our cauldrons at the St Werburghs City Farm Christmas Fair, and Henry's recent rotisserie-over-coals (rotated by a recycled mirror-ball motor!). Combined with the best and freshest local ingredients, our cooking methods will not be just a novelty, but a defining influence on our flavours.
We will be catering for our community and will therefore be offering vegeterian, vegan, fish, meat and halal dishes on our frequently changing menus.
Service will be split into a modern brunch 8am-4pm and a la carte evening from 5pm-10pm.
Eggs over embers, Goji Berry Granola with homemade yoghurt and St Werburgh Honey, Duck Egg Royale with Kale on a Sweet Waffle
Root Vegetable Dhal with Hand Rolled Chipatti, Flame Grilled Lobster, Sake Cured Salmon with Wakame & Ginger Rice
Sample Evening Menu
Lauren and Henry have a wealth of experience in running both the front and back of house.
Co-owner and Company Secretary, Lauren Nash
Lauren's management experience is extensive. Having trained in the heavily customer service driven US hospitality scene, Lauren’s management skills easily translate to the UK branded sector.
Lauren has previously held the position of Shift Supervisor and Team Leader in a large music venue run under the Mitchel and Butler umbrella. Lauren has also worked here in Bristol as Assistant Manager for Strada in Clifton. The detail in the Tragus Management Training Program gives Lauren vital knowledge for her role at The Cauldron.
Currently, Lauren is the Coordinator for the Cintre Community Charity in Bristol. This position requires a range of skills that are transferable to her role as The Cauldron’s Company Secretary. These transferable skills include managing the finance of the service user forum, maintaining receipts & invoices, supervising committee members, organising events, producing agendas, minutes and monthly progress reports and liaising between clients, senior management and the board of trustees.
Director and Executive Chef, Henry Eldon
Henry has over 15 years’ experience in a variety of kitchens and culinary styles. His restaurant background began with two years of Culinary college and a 12 week training stage with Gordon Ramsey at Claridges. Henry then moved on to Belgo, at 2,400 covers a day in central London where he progressed to Head Chef. His desire to learn and develop, led him to the 1 Michelin Starred, The Kitchin in Edinburgh, where he worked under chef Tom Kitchin for a year. He most recently held the position of Executive Chef for the two restaurant Cowshed Group based here in Bristol. This role, in particular, saw Henry command two kitchen brigades totalling 48 employees.
Throughout Henry's career, he has worked across the kitchen ranks to hone his skill set from Commis Chef, Line Chef, Sous Chef, and Kitchen Manager/Head Chef to Executive Chef. His management style is of a calm and professional nature, creating an environment of education and passion driven development. Henry and his culinary style, along with his management skills will be integral to the running of The Cauldron.
Between kitchens, Henry has been fortunate enough to squeeze in travels to India, Japan, Mexico, America, Europe and Australia, all the while picking up ideas and techniques to bring home to the table.
Henry competed in the 2010, BBC MasterChef, The Professionals receiving praise from Michel Roux JR for his "fantastic palate". In 2015, Henry featured in Crumbs Magazine with an interview about his career so far and was invited by Michelin Starred Chef Josh Eggleton to cook at the closing night of Bristol Food Fashion in Queen's Square. The closing night is the highlight of the event and saw Henry cooking alongside Bristol’s best chefs.
Head Chef, Lucia Gregusova
Lucia is a self-taught chef who started her career in the United States 12 years ago. She spent 8 years working in Massachusetts, where she was classically trained by some of the best chefs in the area. She began her career as a pastry chef at the locally renowned Green Street restaurant before working her way to become head chef in one of the most beloved and highly awarded restaurants in Massachusetts, Chez Albert. After moving back to Europe, Lucia spent 2 years working in the fine dining Alcron restaurant in Prague. During this time the restaurant was awarded one Michelin star. Two years ago she moved to Bristol, where she started to work at The Cowshed. Under the guidance of Executive Chef Henry Eldon, she helped to open Cowshed Bath and became Head Chef there. Lucia’s passion, hard work, knowledge and experience will be a great addition to the Cauldron team.
So why do we need your help & how will your pledges be spent?
We are well on our way to opening and we have secured the funding that we need to do the majority of the work. However, with this additional investment, we can finish the restaurant with those extra bits that make all the difference.
Here is how we will use the further funding:
- We still need to purchase 30 chairs and bring the staircase that we uncovered back to life.
- We have a list of equipment that we would like to purchase, that we will use to really push the boundaries of what we can offer to the customer. Find this list as one of our rewards.
- We will commison a locally recognised wood sculptor to build our bar in his incredible style. His work is in many pubs and cafes in St Werburghs and will really bring the place to life.
- We will order some bespoke handmade tableware from a talented local potter.
- We will complete the restoration of the only remaining original shop front on Mina Road. This building has so much character and has been neglected for so long. With just a bit more love it will be good to last another 20 years.
Thank you all so much for taking the time to look at our pitch. Support in any shape or form is truely apprerciated and spreading the word helps hugely.
Henry and Lauren