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Our Menus& packages


Our mission is quite simple: we will serve you delicious food that your guests will never forget.

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Our Menus& packages


Our mission is quite simple: we will serve you delicious food that your guests will never forget.

We are always happy to hear about your own ideas and preferences on menu choices and offer a full range of British and International cuisine options for your tailored event here at the Bristol Pavilion.

SPECIAL DIETS

All events at the Bristol Pavilion are managed by Centerplate, an independent British catering company with over 45 years’ experience and who are experts in delivering a first class experience.

As with all events some guests may have a special dietary requirement.  We would recommend putting a note on your invitations asking anyone who has got a special dietary requirement to let you know what foods they need to avoid, and our Chef will create a dish especially for them.

TAILOR MADE EVENTS

This is your event so if you have something specific in mind, just let us know and our Chef can work alongside you to help create the right food that fits your event perfectly.

DRINKS

Why not incorporate a drinks package into your event?
Whether it’s an arrival drink to make your guests feel welcome, wine served during the meal or a bottled beer package on each table its entirely up to you.
Just ask for more details in our contact section.

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Our Chef


We invite you to meet the person behind your menus and the fantastic food you will taste in your next event!

Our Chef


We invite you to meet the person behind your menus and the fantastic food you will taste in your next event!

Damian Awford-nash

I have nearly 25 years' experience in kitchen environments, working my way up from a Commis Chef to a well respected Head Chef.

As a son of a farmer, I learned the importance of healthy, nutritious, homegrown food from a very young age. Always having a tasty bite!

My classical training gives me a strong background in traditional French country food, using fresh ingredients at the very peak of their seasonality.

There is nothing better than playing with my culinary creativity with fresh produce.

Five years ago, I left the restaurant life to pursue a new challenge in sports hospitality; first horse racing and now cricket working closely with the conferences and events team to produce bespoke menus and fine dining experiences.

During The Bristol Pavilion's redevelopment throughout the 2013 season, I was faced with the challenge of cooking out of a tent with a six ring stove and small oven. I was told I managed to deliver first class food to get the players through a day on the pitch and provide restaurant customers with a delicious a la carte menu.

                         Damian Awford-Nash

                         Damian Awford-Nash