Bordeaux Quay

Industry:	Restaurants
Revenues:	Under $20 Million

Description

Bordeaux Quay has been developed to have minimal impact on the environment, but maximum impact on the way we shop and eat.

This new, multi-faceted venue combines a sophisticated food and drink environment with a radical approach to educating the public about issues of environmental sustainability, energy consumption, minimising waste and reducing food miles.

For the first time, a major commercial food initiative is taking responsibility not just for how it sources its meat, or recycles its cardboard, but for every aspect and outcome of how it functions.

News Archive

The dream team ; Bell's Diner's Chris Wicks is behind the ambitious reinvention of Berwick Lodge as a fine dining destination restaurant and top-class hotel. MARK TAYLOR finds out more. Evening Post (Bristol UK); 9/3/2009 ...the house. Joining the team as Head Sommelier and Manager is Jerome Pidoux, who was previously Head Sommelier at Bordeaux Quay. Pidoux trained in Belgium and has worked in several leading restaurants in the UK, France and the USA. Most notably... ...more

Get a taste for the finer things at the fair ; Weekend event has lots to offer food and wine lovers Evening Post (Bristol UK); 7/11/2009 ...Clarke Willmott, and hosted by Barney Haughton from Bordeaux Quay. Michelin-starred chefs Raymond Blanc and Martin...to get inspired at cookery school sessions running at Bordeaux Quay Restaurant, next to the fair, suitable for children... ...more

Quay name marks old ally's key role in harbour history ; Bristol's latest development is titled in honour of Portuguese twin city Evening Post (Bristol UK); 10/22/2009 ...development. The ceremony continues a tradition of naming the new quaysides after Bristol's twin cities, following Bordeaux Quay in St Augustine's reach, and Hanover Quay alongside the Lloyds TSB headquarters. ...more