Restaurants / pop ups
From ‘no budget or plan’ to a thriving food and drink community
It’s been five years of owning the space and, paradoxically, the Scrandit co-founder and owner Josh Dickinson says: “Still, the most consistent thing about this place is that it changes every week.”
Having opened its doors soon after the COVID-19 lockdown, the pop-up specialised restaurant has made a name for itself in Bristol for its unique kitchens, supper clubs and events, welcoming different chefs with different menus every week from Thursday to Sunday.
From Thai delicacies and a seafood and oyster bar to Italian small plates and Cambodian barbecue, dozens of independent food businesses have used the kitchen on the Christmas Steps to bring their creations to the people of Bristol, without having to commit to a permanent venue.
As the Scrandit approaches its fifth birthday in April, Bristol24/7 caught up with Josh to hear about the highs and lows of running one of Bristol’s most innovative restaurants.
Find a tucked away beer garden at the Scrandit on the Christmas Steps – photo: Josh Dickinson
With little prior restaurant experience, Josh considered the Scrandit a “work in progress” at the beginning.
He says: “There was no solid plan. We just launched our own pop-up and people then saw what we were doing and wanted to do similar things.
“We really were week on week, seeing how it was going and adding as we went and learning as we go.”
Scrandit owner Josh Dickinson (middle) and Twisted Spirits crew celebrate their mention in 2024’s EatDrink24/7 – photo: Josh Dickinson
From beginner cooks looking to join the industry to experienced chefs testing new recipes, the Scrandit aims to be a space open to everyone.
“The biggest thing about this place, and has been from the start, is that we’ve been able to offer an opportunity to people where they wouldn’t be able to get it anywhere else,” says Josh.
Though the Scrandit environment is constantly shifting, Josh credits its success to the community built through the rotational pop-up style.
“We have managed to create a growing community that looks out for each other, collaborates together and learns from one another,” he says.
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Since opening, the Scrandit has undergone major transformations to make it what it is today.
Josh says: “The place was empty when we were open. No customers, just the space itself. There was no budget. There was no plan. We added things week by week. We still are. But the place feels whole now.”
The evolution is not over yet. Along with its constantly changing menu, the Scrandit will change its operating days in 2026 to Wednesday to Saturday, leaving Sundays as an opportunity for events.
Josh wants people to “enjoy the atmosphere, and remember when you come here, you’re supporting somebody who’s starting something new.”
Main photo: Josh Dickinson
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