Alex Bluett is resident chef at The Old Bookshop which serves tapas-style dishes in a quirky, vintage café-bar with a relaxed atmosphere. He works with small, local and ethical suppliers such as Grow Bristol, Homewood Cheese & Powells of Olvelston to create a diverse, sustainable and exciting menu that is continually evolving and includes vegetarian and gluten-free options.
He is also co-owner of Forage & Fire (with business partner Kieran Jefferson) which is an outside-based events company focused on open fire cookery and foraged ingredients from a farm in Cornwall. Using free-range meat and fish from trusted butchers, farms and suppliers, Forage & Fire combines fresh local ingredients with responsibly foraged wild ingredients. The business has become popular for weddings and catering events and has seen Alex and Kieran become experts in the art of foraging. They also hold their own regular outdoor events.
Alex was previously the head of food at Friska, in Bristol, and has won multiple awards, nationally and regionally, including winning Observer Food Monthly Ethical Restaurant of the Year 2014 and became a champion for the Sustainable Restaurant Association.
Alex is passionate about food, the culture surrounding it and sustainable food systems. He has also written and contributed recipes to the Guardian Cook Magazine.
Follow Alex at:
Website : The Old Bookshop
