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Yurt Lush opens new sustainable evening bistro concept

Feb 5, 2017 #Josh Eggleton #Yurt Lush
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Beef Shin, January King Cabbage , Rapeseed Mash 2


From February 8th, Yurt Lush will be offering a new evening service from Wednesday to Saturdays with a new “Yurt Bistro” concept that will combine a sustainable, traceable British menu with an affordable and simple French bistro style.

Priced at £15 for two courses and £18 for three, the new menu will combat food waste, using out of vogue ingredients and cuts of meat that would usually be resigned to the butchers bone bin to create informal, hearty dishes for everyone to enjoy.

Eat Drink Bristol Fashion (who are behind Yurt Lush) co-founder Josh Eggleton says, “The whole idea of the Yurt Bistro is to create a really simple menu that relies on locality and seasonality but with a big emphasis on tackling food waste in the restaurant industry. We’ll serve up dishes that chefs would cook at home; no nonsense, straightforward and big on flavour.

“Great food is all about great ingredients, but that doesn’t mean you have to be using prime cuts and very rare and expensive ingredients to create an incredible dish. It’s incredibly wasteful to slaughter an animal just for a few prize cuts because you can do so much with what usually gets thrown away. With the proper care and attention you can cheap cuts taste just as great as the more expensive ones.”

Yurt Lush has already attained the highest possibly sustainability ratings from the Sustainable Restaurant Association, and this new menu will be in the same vein, based around seasonality and availability and changing each week. There will be a choice of three starters, three mains and three desserts, with a sample menu reading as follows:


Some bits on us
– Shropshire blue, celery samosa, raisin puree
– Selection of house breads, whipped Homewood goat’s cheese and thyme, treacle vinegar and Bath harvest rapeseed oil

To start
– House cured salmon, pickled veg, horseradish puree
– Homewood ewe’s curd, parmesan, roasted beetroot, tobacco onions, chicory
– Chopped chicken livers on sourdough toast, cornichons, smoked butter

– Beef shin, January king cabbage, rapeseed mash
– Curried cauliflower, salt baked celeriac, puy lentil and red cabbage salad, wild rice
– Pan fried hake and gruyere fishcake, parsley and caper sauce, charred kale, sprout tops

– Apple crumble, brown butter and pecan ice-cream
– Chocolate tart, poached pear
– Rhubarb and custard fool


For advanced booking at Yurt Bistro, call or text 07582 042090, and keep up to date with what’s on the menu at



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