Spoke & Stringer 02

JOURNAL 02PhotoGRaPhY—IntERVIEW—RECIPE aUGUSt 2016



INTROWelcome to Spoke & Stringer Journal 02. Since our first issue we’ve decided torethink what we want to include. Now coming in an expanded format, it’s acurated collection of what we’ve been up to, secrets from the head chef, as well as a chat with Spoke & Stringer’s Director. Thanks, The Spoke & Stringer Team The Boat House, Unit 1, Lime Kiln Road, Bristol, BS1 5AD www.spokeandstringer.com Instagram – @spokeandstringer Twitter – @spoke_stringer Facebook – spokeandstringer Photography: Kristian Crews – @spokeandstringer Tristan Caleb – @trstnclb Freire Selwood-Miller – @fraj.s Harry Lusted – @erewax Simi Zeko – @simizeko Ryan Brokenbrow – @ryan_brokenbrow Editor / Design: Simi Zeko – @simizeko

2160 FSAOR4 — Spoke & Stringer Journal 02

RIDECULTUREAPPAREL At Spoke & Stringer we all find adventure and freedom in our own way. Whether this on a custom motorcycle, surfboard, push-bike, skateboard, fashion or the arts. Celebrate Ride Culture with our new Tees and Raglan. 2016 so far — 5

ICE CREAM Our independent shop has been fitted with an ice cream station loaded with refreshing organic ice cream for the hot summer days. Roskilly’s ice cream only ever use their own milk and cream from their Jersey herd. Grazing on pastures that have been farmed in a traditional and sustainable way for generations. Their organic, working farm is situated on the Lizard Peninsular in Cornwall. DELIVERY BOX If you’ve got an office meeting, or perhaps just want to share a deliciously fresh lunch at home. Spoke & Stringer kitchen is now offering a weekday lunch delivery service in the bs1 area. [email protected] or give us a call on 0117 925 93716 — Spoke & Stringer Journal 02

LONDON P UO PP Always eager to work with compelling brands and individuals, Spoke & Stringer headed to Covent Garden to collaborate with Temple Cycles, Roamers and Seekers, and Bee Clothing. An empty space was transformed into a hub for the urban traveller. Bespoke bicycles & creative functional apparel to prepare any adventurer for a life on the road. 2016 so far — 7

K RSpIoSkeT&ISAtrNingeCr RowEnWer S For over a year Spoke & Stringer has been offering fantastic brunch, exotic tapas, custom surfboards, stylish bicycles and unique apparel. A quick chat with founder & owner Kristian Crews reveals what Spoke & Stringer is all about.8 — Spoke & Stringer Journal 02

How did all this get started?Spending a lot of time in the desert on the NorthWestern corner of Australia on Gas Facilitiesthinking of ways to escape / work for myself /talk about the things I like talking about / findinga way to buy my own freedom and do the thingsI love more often (Surf, Ride Motorbikes, Escape).There was a Scandinavian Furniture Shop comePizza Restaurant come cocktail Bar in Perth thatI loved going to and thought it’d be cool to havesomewhere like this, that sold stuff I like talkingabout – a better looking version of my garage. What are you into at the moment in the world of fashion? By Partnering the related Apparel with the Surfing / Ride Culture we sell in store – I didn’t want to go down the core surf or biker shop feel we all know and trust. I like T-shirts / Shirts / Trousers with an unusual cut and pattern.The Clothing we sell needs to be functional, well thought out and not just a t-shirt with a printed logo on the front.We also try not to stock too much that you can find elsewhere in Bristol. Brands like Ashley Watson, Deus Ex Machina, Pukas, Marine Machine and our own Spoke & Stringer Apparel. Interview — 9

How do you find the running of a businessand getting on the water?Generally Tuesday’s are my days for getting inthe water – but it’s all dependant on swell –for my 30th I’m actually planning a trip to SurfSnowdonia to tick off the list. It’s generally hardto get the work/life balance when you are startinga new business – but that’s what I’m workingtowards (my freedom!). So, who is Spoke & Stringer for? Spoke & Stringer is for everyone – people ask who is your target market etc – but its pretty much any one who walks through the door. We support active lifestyles, healthy eating, social drinking and hold various events in our shop with magazine launches – talks form brand ambassadors and aspiring artists. People are pleasantly surprised when we meet them with a smile at the door. You don’t have to like bikes or surfing - that’s just our identity.What do you think sets Spoke & Stringerapart from other cafes and shops in Bristol?I guess its our identity and the quality of our food,the freshness of our ingredients and our fantasticteam that sets us apart from the rest. So, what does the future hold for Spoke & Stringer? Once we’ve completely found our feet on Bristol’s Harbour Inlet we’ll get cracking on the next project – 2017 will be an exciting year!10 — Spoke & Stringer Journal 02

Interview — 11

ADVEONURTURES At Spoke & Stringer we thrive on adventure and escapism. From Cornwall to Japan, we are always looking to explore new places and discover unique experiences.12 — Spoke & Stringer Journal 02

BARCELONAHARRYvisits Photography by Harry Lusted One of our Chefs recently visited Barcelona to take in the incredible architecture, vibrant music, lively arts scene & inspirational food. Our Adventures — 13

MOROCCOTRISTAN visits Capturing moments of culture, history, lifestyle & poverty just a couple hours by plane from your flat in Bedminster.14 — Spoke & Stringer Journal 02

Photography by Tristan Caleb Our Adventures — 15

RECIPE Sea Bass w/ Saffron Bomba rice, Aioli & roasted red pepper Sea Bass, pan fried for the perfect crisp finish. Served up on rich Bomba Rice with aromas of saffron & shellfish, garnished with red pepper & aioli. This Tapas dish is punching with flavour and a real pleasure for any seafood lover. One of our top selling tapas plates, we serve the sea bass fillet cut into 3 pieces so it’s easier to share.16 — Spoke & Stringer Journal 02

INGREDIENTS- Fish stock 550ml (we always make our own, but you can buy some readymade. Remember the fish stock is the flavour of your rice so make sure it’s a good one!)- Faller Bomba Rice 250g (or an alternative risotto rice)- Saffron 1/4g- Shallots x 3 (fine dice)- Garlic x 3 cloves mashed- Thyme x 2 sprigs- Bay leaves x 2- Butter 50g- Sea bass x 4 fillets (also works well with Bream or Hake)- Red pepper x 2 (roasted and peeled) Recipe — 17

Steps 1 to 4 can be done up to 3 days in advance 1Put the saffron in a dry pan and toast over a medium heat. Don’t take your eyes off it as it’s too precious to burn! As soon as you see a tiny bit of smoke from the saffron tip it onto a cold plate and grind it into a powder with the back of a spoon. 2Put your peppers onto a hot griddle, and cook over a high heat, turning every 5 minutes until black and charred all over. This will give a really sweet and smoky flavour from the pepper. Once the peppers are cooked, around 25 mins, place them in a bowl and wrap tight, allow them to sweat for 15mins. Now you can easily peel the skin off and remove the seeds. 3Aioli 1 x Large free range egg yolk 1 x Garlic clove, very finely chopped/mashed 1 x Small teaspoon Dijon mustard 100ml veg oil 100ml extra virgin olive oil Squeeze of lemon Dash of white wine vinegar Salt & pepper for flavour In a mixing bowl, whisk the egg yolk, garlic and mustard. Slowly add the oils, whisking constantly to emulsify. When all the oils have been added, season with salt, pepper, vinegar and lemon juice.18 — Spoke & Stringer Journal 02

4Sweat the shallots (put a lid on the pan) over a low heat for around 20 minutes, with the bay leaves, thyme, butter & a good splash of olive oil. Add the garlic and saffron and cook for a further 3 to 4 minutes. 5Have your fish stock at a boil, add your rice to the pan with the shallots and fry off the rice for a few minutes. Make sure the rice is well coated in the oil and butter, then gradually add the stock to the rice whilst stirring. Cook over a low heat for around 20 minutes, until all the stock is absorbed. Cook your rice until it’s at the point that it still has a nice bite to it. Check seasoning, then take the rice off the heat and cover with a lid and allow to rest. 6Heat up your frying pan on a medium to high heat with a glug of oil. Pat the skin dry on your fish and sprinkle with salt. Place your fillets onto the pan skin side down, applying pressure to push the fillets against the pan for the first 10 seconds to stop the fish from arching, and to help keep close contact between the skin and the pan. To get maximum crisp, cook the fillet 90% of the way on with the skin side down. This will take around 3 mins, then flip the fillet and cook for a further 30 seconds until cooked through. 7Serve up your rice, with sea bass fillets on top skin side up. The red pepper and Aioli served alongside to accompany the dish. Written by Ewan LindsaySpoke & Stringer Head Chef Recipe — 19

Bristol Harbour festival ’ 1 6 What went down20 — Spoke & Stringer Journal 02

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DISCOUNT DISCOUNT 10% off 10% off tapas in storefor table of 2 / tues & thurs DISCOUNT DISCOUNT 20% off 10% offaccessories TCSS t-shirts DISCOUNT10% off BRUNCH for table of 2 / tues to thurs



FOOD DRINK MUSIC SURF FILMSTICKETS AVAILABLE AT EVENTBRITE.CO.UK 3.9.2016 THE PAINTWORKS, BATH ROAD, BRISTOL, BS4 3EH