Leek and potato soup with watercress pesto


For the soup: (serves 4)
2 large potatoes (cubed)
4 large leeks (thinly sliced)
1 large white onion (chopped)
10 fl Oz milk
vegetable stock

For the pesto:

pine nuts
olive oil
parmesan (optional)


Put the potatoes, leeks and onion in a deep pan with a knob of butter.
stir till covered. put the lid on and leave to sweat for 15 minutes on a
very low heat. Then add the 1 1/2 pints of boiling water, veg stock and
milk and leave to simmer for around 20 minutes. Blend and season to taste.

For the pesto put all the ingredients in a bowl and blend.




So we kicked off our Chef Campaign and celebrated FoodCycle Bristol’s 1st birthday with a great night!

Two brilliant chefs cooked for us on the night, from Jamie’s Italian on the Triangle and Zazu’s kitchen on Jamaica Street. Leek and potato soup with watercress pesto was followed by a vegetable stew of carrot, jerusalem artichoke and potato, with salad and red cabbage, and finally a banana bread and butter pudding (recipes to follow….).

Tristram Stuart gave a revealing speech about food waste, reminding us why we were all there, and the night finished with some talented performances on the open mic (special mention goes to Max Gershfield and his rap skills).

Plus we made £530 – so a great success!


1st birthday cakes…

Our amazing waitresses!


Delicious main…


Perks of the job…


If you want to check out some more photos, click here:


So we’d just like to say a final thankyou to all our volunteers. It couldn’t have happened without you!

And watch out for the next Chef Takeover everyone. The campaign continues…


Guest post from Fairtrade society who hosted a fortnight ago….

Hello there!

Fairtrade Society were delighted to host Student Restaurant on the 2nd of March, the first Wednesday in Fairtrade Fortnight; we hope they enjoyed having us!

Fairtrade is principally about Justice, trying to restore dignity, hope and quality of life to producers, who have had those fundamental rights stripped away from them by the Western financial machine and the ugly side of the free market. Too often, we are removed entirely from the people and the work that went into harvesting, refining and preparing what we eat. We are “protected” from the knowledge that our chocolate bars, condoms, bed sheets and roses were produced on the back of starvation, slave labour, people trafficking and greed.

Fairtrade is about guaranteeing that workers have a living wage and basic workers rights; the right to form unions, to sick leave and pay, to holidays. It invests in local communities through premiums that pay for clean water, schools and hospitals. It also guarantees an abuse free workplace; many workers in the third world are physically and sexually abused by managers and overseers and cannot complain for fear of losing their job. Fairtrade is a charitable enterprise but not a charity, it lifts people out of poverty and indignity.

Bristol University Fairtrade Society would like to welcome anyone and everyone to their events! We run a café every Friday using fairly traded and ethical ingredients; find us from 12-2 in the Multifaith Chaplaincy. We also run campaigns and petitions; drop us an e-mail if you’d like to know more (jc8894@bris.ac.uk). Throughout the year we have a whole host of events; film nights, dinner parties, speaker evenings and would love other societies to come and talk about Fairtrade- again let us know if you’re interested or want to be on the mailing list!

  Our Facebook page is here http://www.facebook.com/group.php?gid=93040125082and Fairtrade Foundation’s Facebook page is here: http://www.facebook.com/FairtradeFoundation. Plus our very own Café President runs an ethical fashion twitter feed here: http://twitter.com/CFFashion . She’s followed by lots of important people; Ben&Jerrys, Traidcraft, The Green Party, Friends of the Earth AND Divine Chocolate!  

Hope to see you soon

BUFS xxx


Here’s our recipe from last weeks Student Restaurant:


  • A lot of mushroom
  • A lot of garlic
  • A bit of onion
  • Seasoning
  • Balsamic vinegar
  • Baguette/bread
  • A bit of rocket

Preparation time 5-10mins

  1. Toast baguette/bread
  2. Sautee mushrooms in butter/marg/oil in pan with onions and garlic
  3. Season and add balsamic vinegar to taste
  4. Blend with a food processor until pate-like texture
  5. Spread on toast/baguette or serve as dip
  6. Sprinkle with Rocket


  • A lot of tomato
  • Onion (Optional)
  • basil/sage/fennel
  • Seasoning
  • Oil
  • Balsamic vinegar
  • Baguette/bread

Preparation time 5-10mins

  1. Toast baguette/bread
  2. Finely chop tomatoes/onions/herb
  3. Pile it all together in a big bowl
  4. Season and add balsamic vinegar to taste
  5. Serve on or with toasted baguette/bread


Petition to save our union kitchen!

Despite Foodcycle Bristol waiting almost a year to be allowed to use the 3rd floor kitchen of the students’ union for the Student Restaurant – instead cooking variously out of Goldney, nearby friends’ houses and a local church – it is now due to be removed in the first stage of the union redevelopment. The union has just spent a considerable amount cleaning it for us, and being able to use the kitchen makes the world of difference to all of us running the Student Restaurant.

We can persaude the university (which owns the building) to reorganise the redevelopment to allow us much longer in the kitchen – and to ensure a new one is built into the new design in the meantime.

Please sign this petition to save Student Resturant from being homeless once again and demand that the current kitchen is kept open until a new one has been fitted.

Thanks from all of Foodcycle Bristol!

CHEFS AGAINST FOOD WASTE- the FoodCycle Challenge

Exciting news everyone – we’re starting a new campaign on March 16th to get professional chefs involved in fighting against food waste. Instead of the usual Student Resturant we have the chef from the Albion (Clifton) coming in to cook a three course meal for us, along with wine, table service (no more buffet queuing), live music AND food waste expert Tristram Stuart in to talk to us (www.tristramstuart.co.uk).

You’ll need to buy your tickets before they sell out, so come along to the ASS library either Wednesday or Friday lunchtime (1-2pm).

AND its our 1st Birthday party. So bring your party hats.


Here’s the first installment of our recipe feature. After every Student Restaurant we’ll be posting here one recipe of the three courses that was particularly delicious…. this week:


-Make a fruit compote by heating slowly on the hob slices of peeled apples and pears.

-Add sugar and cinnamon and a little bit of water, and heat until soft.

-For the oaty topping mix together oats and maple syrup, and then bake in the oven until set and golden on top (like a flapjack).

-Once baked, layer the topping on to the fruit compote- and that’s it!

Simple and seriously yummy.