Winter 2010 - Shipshape Magazine Bristol

arts & events
arts & events
See
Maefla
The Maelfa Shopping Centre,
situated on the outskirts of Cardiff,
was built around a block of
high-rise flats in the mid-1970s.
Once a thriving centre in the local
community, it steadily declined
over the years and was soon
earmarked for demolition. Before
its destruction, artist Sean Edwards
took up residence in the centre,
creating this series of poignant
works inspired by this functioning
yet near derelict space.
More: Maelfa, Spike Island, 21
Jan-10 Apr, spikeisland.org.uk
❉
watch
Swallows
& Amazons
What do you get when you
team Neil Hannon of the
Divine Comedy, the director of
the West End hit ‘War Horse’
and the writer of the National
Theatre’s ‘Coram Boy’? Bristol
Old Vic’s new musical ‘Swallows
and Amazons’, of course. Such
is the excitement surrounding
the project that a number of
mutinous stunts have taken place
around the city in the run-up to
opening night – the latest being
a riotous hijacking of Bristol’s
very own Matthew by Bristol
Old Vic’s Young Company.
But none of this compares to
the adventures the crew will
face as they follow Captain
John on his exotic expedition to
Wild Cat Island. Get into the
spirit of things by booking a
‘houseboat’ (aka a box at Bristol
Old Vic) and enjoy a voyagers’
picnic, complimentary grog,
programmes and ice cream, all
for £200. All together now: yoho-ho
and a bottle of rum!
More: Bristol Old Vic, until 15 Jan,
bristololdvic.org.uk
ASK
Liz Payne
After working at the awardwinning
Clarke’s restaurant in
London for 18 years, Liz Payne
came to Bristol in 2006 to take
the role as head chef at Bordeaux
Quay. She joined Glassboat in
October 2010. We caught up with
Liz between sittings to talk about
her career in the kitchen.
How long have you been in
the industry?
Quite some time, thank you!
Was it always your dream
to become a chef ?
I’ve always had a passion for
cooking and remember cooking
for my family as a child (from
the age of about nine onwards).
It was just my love of food that
inspired me to become a chef.
What are you hoping to
bring to Glassboat?
I’d like to bring seasonal,
well-sourced food, simply
cooked, whose flavours speak
for themselves. I think the food
will match the stunning dining
environment.
Head chef, Glassboat
What did you think about
Glassboat before you arrived?
Unfortunately, as head chef of a
busy establishment, I didn’t get
the opportunity to dine out very
often. However, I did manage to
enjoy the odd meal at Glassboat
and also heard good things. Apart
from anything else, its longevity is
a testament to the restaurant. It’s a
serious Bristolian icon.
What five ingredients
couldn’t you live without?
I couldn’t live without lemons!
Also, bitter chocolate, garlic,
fresh chillis and fresh herbs.
What’s your top tip for
creating the perfect
Christmas dinner?
A time-plan: work ahead where
possible and be nicely organised
on the day. And always have a
gin and tonic in your hand!
Which chef do you most
admire?
Sally Clarke [owner of Clarke’s
Restaurant, Shop and Wholesale
Bakery] has had the greatest
Don’t miss Arnolfini’s 50th anniversary
celebrations, which begin on Sat 19 Feb with
a new exhibition of work by Cosima von
Bonin (pictured) plus talks, free activities for
the family and more. We’ll be running a full
feature on Arnolfini’s anniversary next issue
influence – she’s a friend, mentor
and inspiration.
If you could cook in any
kitchen in the world, where
would it be?
The Chez Panisse Cafe in
Berkeley, California.
Turkey or goose on
Christmas day?
It’s turkey in our house because
it’s really traditional (and the kids
prefer it).
What’s your signature dish?
From our current menu, the dish
that really reflects what I do is a
starter of grilled pigeon breast
and watercress with sweet and
sour blackberries.
Anything else you’d like to add?
I consider it a great honour to
cook at Glassboat. I hope that the
food I inspire my team to create
is something that customers will
want to come back for regularly.
Come and see us!
More: glassboat.co.uk.
Shipshape
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