Lark Street Food - Pig Lebowski anyone?
It’s probably all too apparent how much we at ‘Chateau du Lampoon’ love a good pun. You could have the tastiest wares in all of Bristol, but we’d still be asking why your menu has a distinct lack of double-entendres, portmanteaus and cult film references. Why stick with ‘chicken kiev’ when you could go with Kiev-in Spacey instead? Take a leaf from The Volunteer and go all out with ‘Pretty Fly For a Pub Pie’? That’s the sort of philistines you’re dealing with on this blog, I’m afraid to say.
Call the Sandwigeers...
Luckily, there is a new food outfit on the block that combines good food with witty meaty monikers. Lark is run by Alex and George, two very pleasant chaps, engineers during the working week who then ‘have a lark’ by constructing tasty sandwiches for the public at weekends; sandwich engineers, or sandwigeers, if you will. And oh, how we will.
Alex and George are passionate about local business, and source all of their meat from within the West Country, as well as using bread from a Split Tin Bakery, just around the corner from their kitchen. Their aim is to provide tasty comfort food with a classic twist.
After perusing their puntastic menu (the most popular offering being the porky behemoth ‘The Pig Lebowski; chipotle smoked pulled pork topped with cinnamon toasted apple) I decided to go for the slightly quirky Harissa Explains It All, both due to the winning combo of slow cooked spiced lamb with harrisa, and also as a tribute to my childhood hero Melissa Joan Hart.
But enough nostalgia, back to the food!
First things first – the lamb was gorgeous. Soft, tender, really moist (I know we all hate that word but no one has come up with a sufficient alternative yet) and perfectly seasoned. The meat came served in a wrap which was helpfully held in a carboard cone, making it easier to eat when out and about on the street – with a reduced chance of social faux pas spillages. The toppings of grated carrot, yoghurt, mint, harissa and pomegranate seeds were all well balanced and worked perfectly with the lamb. The overall portion size was generous, more than enough for a big lunch.
I’ll definitely be returning to Lark again; especially as the days get nippier, what could be better than grabbing a hearty sandwich on the quayside in between browsing the market stalls?
All porking aside, we salute you Lark Street food. For your tastiness, your commitment to local produce and of course for your lovely bun puns!
You can find Lark at the harbourside market most weekends – check their Twitter page (@LarkStreetFood) for updates.