New residencies announced for Kitchen by Kask

Kitchen by KASK, a dining hall located in Bedminster, Bristol, has announced its latest line-up of guest residency dates, with Malaysian street-food favourite Fat Rice and filled-pasta experts RaviOllie set to take over the the kitchen in the next few weeks.

Working closely with the chefs, Kask will once again be providing a curated menu of wine, beers and soft drinks as part of their mission to show that food and drink pairing menus aren't just for special occasions. 

No stranger to North Street, Fat Rice is back from Thursday 30 March until Saturday 1 April for its second residency, having sold out the venue’s opening week last September. Fat Rice’s menu includes pork belly and shiitake mushrooms braised in soy sauce with steamed rice; Kunyit fried chicken with turmeric sauce; and braised shiitake mushrooms with soy chunks and tofu skin. The three nights have almost sold out with just a few spots still available.

Following Fat Rice, RaviOllie will be the first pasta chef to pop-up in the venue, taking over the kitchen for three weeks from Thursday 6, and Kask will be using the opportunity to bring in a new range of Italian wines to pair with each dish. From a large kitchen facility in Bedminster, RaviOllie sells restaurant quality fresh ravioli via their website; supplies filled pasta to a large range of restaurants, pubs and hotels throughout the south west, and is a regular must-eat at summer events and festivals.

With a background in Michelin-starred restaurants, founder Ollie Greenhalgh is looking forward to taking over Kitchen by Kask for three weeks with ‘RaviOllie presents Full-Filled’. A range of both classics and experimental filled-pasta dishes will include open ravioli with scallops, dill, slow roasted tomatoes, cucumber and butter sauce; South Devon crab, mascarpone and dill ravioli with lobster bisque, Samphir, Slow Roasted Tomatoes and Tarragon; Hereford Lamb Rump with Lamb Sauce, Peas, Lardons and Lamb Ravioli with Cavelo Nero; and a vegan Jerusalem Artichoke Ravioli with Grated Truffle. The full-filled theme will continue into dessert with Pistachio Cannoli and Deep Fried Pear and Goats Cheese Ravioli on the menu. 

Charlie Taylor, co-owner of Kitchen by KASK, comments: "We're excited to have Fat Rice back in the Kitchen and to then welcome RaviOllie for the first time. Malaysian food is not a natural match with wine so it’s always a fun challenge coming up with pairings that work; and a completely different challenge to narrow down the options for RaviOllie, with pasta and wine being such a perfect combination. We’ve wanted to bring pasta to Kitchen by KASK ever since we opened and having tasted some of the menu already, we can’t wait for our customers to try it."


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