Telephone: 0117 972 8838
Email: bocabarpaintworks@outlook.com

BOCABAR PAINTWORKS, Bath Road, Arnos Vale, Bristol BS4 3EH.
We are only a ten minute walk from Temple Meads train station.

Opening times

Monday: closed
Tuesday–Thursday: 11am-11pm
Friday: 11am–midnight
Saturday: 10am–midnight
Sunday: 10am–10pm

Please visit our Bookings page to make a reservation or email us at bocabarpaintworks@outlook.com.

FOR CHRISTMAS BOOKINGS
please email us or complete the booking enquiry form here.

Christmas is coming to Bocabar!

SUNDAY ROASTS – 12-3.45pm

Reserve your tables online – bristol.bocabar.co.uk/bookings
or email us at bocabarpaintworks@outlook.com

November Pizza and Cocktail Specials

NEW MENU ITEMS!

🆕 Sourdough Sticks & Dips 😋

20 years ago we started our boca pizzas at our Deli/Pizzeria, Bocacina, on the Wells Road. Luck struck and we were invited down to Paintworks to set up a weekend deli/bar/café to help promote the sale of the regenerated flats and offices.

We jumped at the chance and persuaded the developers to let us stay. Here we are now, 20 years on and so chuffed to still be creating new ideas for our pizzas; to keep it more interesting for all you lovely, loyal customers. What’s more, we still love what we do! x

Introducing... our new Head Chef, Matt Parry

Matt has been with us since April.
Heading up our busy kitchen, and always on the go, we managed to find some time for a chat and asked him some interesting questions.
Here’s what Matt had to say.

1. What is your childhood memory of a favourite food?

My favourite memory has to be on Sundays when my mum used to make my grandmothers recipe for lemon meringue pie, always so zesty and fluffy. Delicious.

2. What was your first experience in catering and when?

My first experience in catering was at Chelmsford college, in Essex, being trained up in the restaurant and kitchen learning classic techniques.

3. Who’s your favourite celebrity chef and why?

My favourite celebrity chef has to be Raymond Blanc. The passion and love of food he exudes is mind blowing; from the growing to the cooking to the eating.

4. What do you most like / most dislike about being a chef? Or what makes your job the most interesting / enjoyable?

I do love being a chef, it’s never dull and constantly keeps you interested and is a real creative outlet for me. I don’t have too many dislikes but, I would have to say, constantly coming home smelling of food; ha! my fiancée’s not too keen! What makes being a chef so enjoyable is, as I said before, being able to be creative and artistic every day.

5. Who’s your favourite local supplier at the moment?

My favouite local supplier at the moment has to be Root Connections, near Radstock, purely because their salad leaves and veg are just outstandingly fresh, they’re local to us and their whole ethos – a non-profit CIC helping to resolve homelessness by offering sanctuary, recovery and skills; an amazing place.

6. What’s your perfect food and drink combo?

My favourite food and drink combo has to be some cured Iberico chorizo and jamon, paired with a Palo Cortado sherry from Jerez de la Frontera and some manchego curado cheese. Tapas heaven. The way the sweet and dry rare sherry works with the salty and smokiness of the sausage is fantastic.

7. What do you like to do on your day off?

I love to tend to my vegetable garden in my time off and currently am working at setting up my own solar power system. I also love to travel and try new food, especially seafood around the coasts of the Mediterranean.

8. What’s your favourite dish to cook at home?

My current favourite dish to cook at home is a classic moussaka with smoked egg plant and slowly braised lamb. I also love to cook over fire on barbecues or over my open fire I restored at home.

9. What’s your favourite deli / food market go-to?

My favourite food market has to be St Nicks Market. A wonderful selection of tantalising lunchtime treats, especially Matina.

10. Can our customers expect to experience anything new on­­­ the menu?

We constantly change up the menu with weekly specials. Hopefully, soon I will be able to bring in some of my homegrown organic veg to use in dishes and, as we move into Autumn, I will be curing and smoking more ingredients, maybe creating some charcuterie made in Bocabar.

11. A memorable event in your cheffing career.

A memorable event in my cheffing career was watching Gordon Ramsay racing a fish chef specialist at filleting and slicing a whole side of smoked salmon in 60 seconds. The knife work was amazing and very inspiring to me at the time.

COCKTAILS IN THE MIX
Cocktail heaven is here

WE‘VE BEEN BUSY!

Growing, picking, shredding, pressing and bottling!
Have you tried our delicious BOCABAR APPLE JUICE yet? 💚

Bocabar Paintworks Takeaway Opening Times

Tuesday, Wednesday + Thursday: 12-noon–9.30pm
Friday + Saturday: 12-noon–10pm
Sunday: 12-noon–9.30pm

Takeaway collection from Bocabar Paintworks 

Our takeaway service for customer collection from Bocabar Paintworks is available with 10% DISCOUNT ON COLLECTIONS. (Unfortunately we cant offer this discount through Deliveroo as they already take more than this in commission).

To place an order for takeaway collection please call 0117 972 8838 during opening hours or email bocabarpaintworks@outlook.com by 5pm on the day (orders after 5pm can be placed by phone only).

PIZZA • CHIPS + DIPS • CRUST DIPS • DESSERTS

(10% on collected food orders)

Fits under coffee machines ✅
Ideal for coffee-lovers on the move ✅
Easily disassembled for thorough cleaning ✅
Dishwasher-proof ✅
Heatproof to 110°C ✅
Environmentally friendly ✅
Toughened glass ✅
Non-toxic BPA-free ✅
BPS-free plastic ✅

Meanwhile, down at Bocabar Finzels…

Introducing our new stretch tent at @FinzelsReach.

Award-winning • Independent

Super excited that Bocabar Paintworks was announced as a 2020 finalist for the Bristol Life Awards 2020 Best Bar.

A huge thank you to all our team xxx

WORD UP

Our latest review – Bristol Life, pages 40-41

NOT JUST A REGULAR BURGER

Meet the newest member of the Bocabar Paintworks menu. This veggie burger from @movingmountainsfoods will be the best thing you taste this weekend!  Pop in and try one for yourself. 

ZERO WASTE SPIRIT

We are now using Bristol based Gin 77 for our house gin. They are delivered in 25 litre containers which we decant into glass bottles. The big containers are then refilled and the process begins again, so creating zero waste.

BRISTOL EATING BETTER

We have been awarded Gold in the Bristol Eating Better scheme.

Supporting local takeaways, cafes and in-house caterers to take small and achievable steps to reduce sugar, salt and unhealthy fats in their food and drinks, whilst promoting healthier options. Amongst other things the award also looks at how businesses can reduce waste and support the local economy.

KEEPING IT LOCAL

 

We are passionate about sourcing local produce and have some wonderful local suppliers.
Here’s a shed load of our favourites :)

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