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Casamia Winter

26/1/2014

9 Comments

 
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At Casamia, menus change for each season, not just as others do by the use of a seasonal ingredient here or there, but rather a menu that in its entirety seeks to capture what the season means such that every dish on the menu plays a role in evoking the seasonal spirit. Even the pictures on the wall change. It does mean that when Winter comes, at least there is something to look forward to beyond inclement weather. Indeed, having 'discovered' Casamia in spring 2013, so taken were we by the food in the restaurant, and the seasonal emphasis, we were at that time instantly determined to return to Bristol to sample each of the seasons and this, the winter menu, represents the final meal on our twelve month journey. At Casamia, winter comes alive with duck and cardamom, cottage pie and rainbow trout with cabbage and cumin. 

On my first visit to Casamia, I noted how the final hot savoury, a lamb dish, delivered a taste sensation because unlike so much lamb served elsewhere, it really did have flavour, bags of it. Here, in winter, the venison dish again highlighted how good venison can be (and how poorly it is done elsewhere). It's what they do there, bringing conversation stopping depth of flavour to ingredients that elsewhere pass by unremarkably; well, that together with imagination, invention, understanding, pairing drink, matching ingredients, exceptional cooking, flawless presentation and, most importantly, making you the diner feel happy.

Almost a year after we first published on the spring menu and said that something very special was happening at Casamia, our (many) subsequent visits have reinforced that belief and we continue to expect that brothers Jonray and Peter will be increasingly be celebrated as two of Britain's most brilliant young chefs. And having to got to know them both during our visits there, they so thoroughly deserve it for the hard work and passion they exhibit, their tenacity in persevering with their own thing and because they are two of the nicest people in the industry.

We've said it endlessly, but it's worth repeating: if you want to know where bloggers really like eating, see where they return to eat. It may be three hours away but Casamia is the M starred restaurant that we frequented most in the past 12 months. It could well be for the next year also.

To see our previous posts on Casamia, click on the links below:

Casamia Spring

Casamia Summer

Casamia Autumn

 
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Broccoli, Stilton
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Duck egg, smoked duck, cardamom
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Forest mushrooms, spelt
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Cottage pie
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Rainbow trout, variations of cabbage, cumin
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Venison, parsnip, turnip
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Celery root rice pudding
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Clementine, rosemary
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Josh preparing my Winter's forest floor
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chocolate lolly and meringue
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About the people: brothers Jonray (left), Peter (right). Photograph from spring visit
9 Comments
Daniel Bitel
27/1/2014 04:53:49 am

Great to see you guys back, was starting to get worried! My brother goes to uni in Bristol, so really have to visit both him and casamia!

Got a question I want to ask you, can you please send me an email.

Thanks

Reply
doug
27/1/2014 10:40:05 am

Another fantastic review of an already fantastic restaurant! Please don't wait so long to post another review though as 2014 promises to be an exciting year for the industry!

Reply
foodnerd4life link
28/1/2014 02:25:14 am

I love your posts on Casamia. I live just around the corner and have been itching to visit for a long time. All the food looks beautiful and bet it tastes spectacular! Just need to save the pennies now!

FoodNerd x

www.foodnerd4life.com

Reply
Daniela Weini
28/1/2014 01:41:10 pm

So glad to see you posting again. You have by far the best photos.

Thanks from the US,
Daniela

Reply
TCC
28/1/2014 01:46:29 pm

thanks Daniela, that's very kind. We will still post from time to time but expect it to be a lot less frequent as we are busy in 2014 pursuing other projects.

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Alec link
29/1/2014 05:22:43 am

Hi TCC - long time reader of the blog and some of the inspiration for writing my own here in Nottingham.

May I be so vulgar as to enquire what the other projects are, if at all food related?

TCC
29/1/2014 03:13:53 pm

check out @fundraiserNW on twitter

doug
30/1/2014 10:37:05 am

A great writeup for a great restaurant. They have become an inspiration for many.
Thanks for this great blog and best of luck for the future.
Doug

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Alan Spedding ( cumbriafoodie ) link
1/2/2014 01:21:31 am

About time....Im sick of checking up on you guys. Im sure we will all be happy with one post a month , i know just how much time it all takes so understand where youre coming from.
Nice to see the seasonal picture and mood changes as the seasons change....thats a different touch.
The Winter dessert with the dry ice looks amazing.
Cheers me dears.

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