News / Big Juice

Get ready for Cargo 2

By maria aguado ball, Tuesday May 9, 2017

You’ll be able to have one hell of a day of eating and drinking when the converted shipping containers behind M Shed that make up Cargo 2 open their glass doors on May 26th.

It will be a veritable culinary global tour, featuring tacos from Mexico, bubble tea from Taiwan, vegetarian street food from India, souvlaki from Greece, and – from closer to home – cheese and ice cream from the West Country.

“Cargo 2 is shaping up to have a brilliant mix of businesses on board, including an amazing array of tasty food options that hail from around the world,” says Wapping Wharf developer Stuart Hatton.

Look out for the following businesses that are all expecting to open very soon:

The Athenian
With two London restaurants, owners Efthymios and Neofytos want to introduce Bristol to their authentic Greek souvlaki, a popular street food featuring grilled meat tucked into pita bread. They use both authentic Mediterranean ingredients and fresh local produce, and offer vegan and vegetarian options.

Big Juice
John and Ham have been selling their raw food juices in St Nick’s Market since 2001. They have expanded their selection to offer dairy juices and blends, nut milks, and a range of specialised juice blends.

Brace & Brown’s
Promising to be “the fancier, younger and sexier cousin” of Brace & Browns on Whiteladies Road, this as-yet unnamed restaurant will feature cocktails and dishes for sharing.

The Bristol Cheesemonger
Rosie Morgan is already up and running in her new location after moving from St Nicholas Street in the Old City to Cargo 2, where she will continue to sell artisan West Country cheeses. “I am excited about the new opportunities moving to Cargo 2 will bring my business,” she says. “As well as being surrounded by such a variety of small independent retailers.”

Cargo Cantina
Inspired by the cantinas of Mexico City, this taco bar is from the team behind Bravas and Bakers & Co. Fresh tacos will be made from organic overnight cooked meats and fresh, seasonal vegetables and herbs, with a selection of Mexican snacks to accompany the drinks, which will include ice cold beers, frozen margaritas and cocktails made from 100 per cent agave tequila and mezcal.

CUPP Bubble Tea
Serving traditional Taiwanese bubble tea and noodles, CUPP was founded in 2012 – and already is at home in a shipping container being the very first business in Bristol to open within one at Quakers Friars, and opening a bricks and mortar unit on St Stephen’s Street.

Gopal’s Curry Shack
Gopal’s specialises in fresh vegan and vegetarian street food. It was started in 2013 by Heather and Mel and raised more than £10,000 in only 28 days via crowdfunding for their move to Cargo 2.

Lemonade is being opened by Alex Hayes, formerly of Rebel Roll on Redcliff Street, who promise some old favourites and plenty of new burger discoveries.

Oliver’s Ice Cream
Inspired by a backyard ice cream parlour encountered on a trip to Germany, Oliver’s make their ice cream fresh using locally sourced West Country milk and cream. They also make sorbets and frozen yoghurts and offer gluten-free cones.

The Pickled Brisket
Since 2015, Robin and Flora Slater have been taking their salt beef to food festivals across Bristol and the South West. Now they’re opening The Pickled Brisket’s first permanent home, with a menu consisting of variations on a classic salt beef sandwich using the highest quality ingredients.

Salt & Malt
Cargo 2 will be the second location for Salt & Malt following the opening of their first restaurant overlooking Chew Valley Lake in 2014. It will be the second venture at Wapping Wharf for co-owner Josh Eggleton of Pony & Trap fame, who is also behind Chicken Shed in Cargo 1.

Sholay Indian Kitchen
The team behind The Mint Room in Clifton are moving away from the conventional curry menu with this new venture that will offer a contemporary, Pan-Indian casual dining style. Small and large sharing platters will be served to up to 20 people in a setting described as “modern but rustic.” Sholay will also be offering a takeaway service in due course, but not when it first opens in June.

From Polpo’s Russell Norman comes a restaurant and bar that on the website for its Soho home is simply described as having 27 stools and a popcorn machine. Expect American classics such as mac and cheese, fried chicken, and peanut butter and jelly sandwiches, as well as classic fare like steak tartare and truffled egg on toast. A huge selection of spirits will also be waiting for the customers behind the bar.

Story aspires to be Wapping Wharf’s local butchers “We want people to know the story behind the meat they eat and to tell you all about it,” says farmer Luke Hasell. “In short, we are a local company with a big story to tell.”

A new venture from Jes Rowly and Matt Hampshire, who have previously worked at the Lido and Wilsons, Tare will offer regularly changing four- and seven-course set menus, with a la carte dishes available at lunch. Sure to give Box E a run for its money in Cargo’s high-end dining stakes.


Read more: Pizzarova first business confirmed for Cargo 2

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