We are now offering private dining experiences with us, which replaces the standard dining experience that our customers would be used to.
Please speak to our staff team for details.
All Rice & Things products are available exclusively from our Bristol Restaurant.
For further information or to place orders please call
0117 9244832 / 07890 6277 49
or email us at info@riceandthings.co.uk
Sorrel Wine:
Made from a blend of the finest Jamaican Sorrel and Natural Spring WaterThis dry but fruity wine is traditionally served at Christmas in Jamaica when the sorrel plants are in flower. It can be served chilled or over ice and tastes great when paired with fish. Vol: 1.5%
£6.50 per 750ml bottle
Carrot Wine:
Made from a blend of the finest Jamaican Carrots and Natural Spring WaterA rich and warm tasting wine that is reminiscent of sherry. This wine tastes wonderful with desserts.
Vol: 1.5%£5.80 per 750ml bottle
Pumpkin Wine:
Made from a blend of the finest Jamaican Pumpkins and Natural Spring WaterA semi-sweet wine with a unique taste.
Vol: 1.5%£5.80 per 750ml bottle
Neufville’s Wata:
Natural spring water bottled at source – Exclusive to Rice & Things Jamaican Restaurant70p per 500ml bottle – 6 bottles for £3.70
Natural Jerk Seasoning:
Chef Neufville’s exclusive traditional recipe made from fresh natural ingredients
Scotch Bonnet peppers, Nutmeg, Pimento (leaves & seeds), Garlic, Thyme, Onion, Skeleon & Salt.
No Additives or Preservatives£4.99 for 8oz
Our take-home complete Christmas menu is all you need to end 2022, with love and a reminder that we are still here for you…
View our take-home Christmas menu
Please make your Christmas Day Takeaway Bookings by 20th December.
Opening hours are as normal:
To start the new year Chef spent time with some of the young people in Vinney Green which is a secure unit for children and young people.
Rice and Things treasures the growing relationship that we have with the staff and the young people.
On this visit Chef worked with a small group of young people to cook a three course meal, where they helped prepare, cook and learn new skills and knowledge in cooking Jamaican food. Chef was also able to talk on a one to one basis with each young person, motivating them towards positive future steps.
Of the visit Chef said “It was a humbling time. As much as I taught the young people, their experiences and attitudes spoke volumes to me”
Here are a few words from the young people Chef worked with:
“Chef was really nice and kind-hearted. He was a good teacher and explained everything really well and made me feel at ease which is important to me as I’m a shy person and I felt like he listened to me and took and interest in us as individuals”
“The cooking session was good. I feel like I learnt some new skills that I will put to use when I next go cooking”
“I enjoyed it. Chef was calm and seemed like he knew his stuff. I would like to do it again if I get chance”
“I thought it was interesting and I really enjoyed making and eating the food”
Chef collaborated with the students to create and cook a menu; teaching them how to prepare and cook Jamaican cuisine. The students then served the food that evening to paying customers at the college.
Some of the students talked about their experience with Chef:
‘It was really interesting to learn about Caribbean food as I have never had it before. The use of the spices and herbs was good to see and taste. We have made braised dishes before but it was new taste and I really liked that’
Bethany
‘The chef was really good he went through things in detail and was fun in the kitchen. He was very helpful and I could see his passion for his food.’
Chloe
‘I have never had goat before and thought I would not like it but the curry tasted really good and the rice as well. I will definitely want to try more dishes from the Caribbean.’
Lilly
As you know, to keep staff and customers safe we have stripped back to takeaway only. As we move into the colder winter months we will continue this, mindful of challenges with flu and COVID19 alike. We are currently thinking about how we can offer some of the services you love, albeit a little differently. Watch this space!
Thankfully we have been able to stay open since March 2020 and have provided a wide daily standard menu. Our opening hours have changed, but we continue to offer a 7 days a week service.
We are as committed as ever to racial justice, and stand shoulder to shoulder with all community partners to deliver this. Race equality is an everyday experience – we will continue to do what we can to support structural justice.
To pre-book, please come to the restaurant to secure your meal with a deposit. We can cater for orders as small as one, or for groups as large as your family gathering.
The 2 course meal is available as a vegetarian or vegan option, plus you can add a delicious cake or dessert to complete your order., and don’t forget your complimentary bottle of sorrel.
So although it won’t be the same, we still will do our best to help you have a great Christmas season!
So this year we are unable to offer a dining service but are offering a stunning Christmas Takeaway Meal menu which comprises of a starter and two mains. You can even complete the luxury by ordering a half or full cake to munch on whilst drinking your complimentary bottle of sorrel.
So although it won’t be the same, we still will do our best to help you have a great Christmas season!
Rice and Things’ director Chef invited Bristol Police to Take The Knee in solidarity with the anti racism protests that will be taking place in Bristol on Sunday 7th June.
Supt Andy Bennett expressed the police’s wish that the racism that has led to the protests should never happen in Bristol, and that they wanted to show their support for the cause of justice and equality.
“Rice and Things stands in solidarity with all of our Black Brothers and Sisters across the globe at this crucial time in our history. In working towards stamping out this dangerous, evil that lives among us called racism, we symbolically take the knee in show of our support for this evil to be eradicated, with no stone left unturned.
We take the knee alongside Avon and Somerset Police Constabulary. There is a reason for this. Let me be clear. There is a vote of thanks we give to the Force not just in terms of what is happening now, but with regard to the journey of anti-racism that they have been on.
With specific reference to current Chief Constable Andy Marsh, Chief Superintendent Andy Bennett, and paying tribute to former Chief Constable Colin Port, I pay tribute to them, as over the years they have shown both vulnerability and humility in their attempts to eliminate racial inequality within their workforce, and in the ways that their officers execute their duties. It has not been easy. They have implemented change and are still looking for ways to try to eradicate racism from the within the organisation, out.
Chief Constable Andy Marsh has done an exceptional job in the way he has gone about creating the balance of closing the gap both within the constabulary, and within the communities that he serves across Bristol. It is not something to take lightly. As we face the stark realities of the impact of structural racism, it is fitting to acknowledge where work is being done. So we thank him for his support, and the officers who stand against racial injustices and inequality. As we work together our aim is to get this monster under control.
Finally, and most importantly, I want to remind our Black Brothers and Sisters across the globe, that as we campaign for change, the real change has to come from within. We need to stop killing and hurting each other senselessly. And in the same way we stand in solidarity against the senseless police brutality against our communities, we need to stand in solidarity against the senseless, needless implosion of self-hate, territorial nonsense, and a misplaced sense of “respect” which leads to the loss of life. We here, in Bristol, have seen our children 14 years an upwards facing years in prison through senseless murders they have committed. Our first step is that we have to start to clean house, working together in unity and caring for each other; as the old adage says, united we stand, divided we fall. Let us choose to fall together, as we stand together for change.
We are in pain for George Floyd, for systematic oppression everywhere, the extremes we see where the only “weapon of ammunition” for deadly force we possess is a packet of sweets! (Trayvon Martin shooting, Florida).
We also weep for the losses we create within our own communities by our own hands.
May the souls of our slain rest in peace. But those of us with breath, may we continue to campaign for the justice that we deserve. I call to action every organisation who is willing to work towards sustainable change, stamping out the evils of inequality and injustice, so that we are able, step by step creating something different.
I am a man, a Black man, raising Black men, responsible for Black men in my employ. I pledge to fight until there is nothing left to fight.”
Chef.
In 2010 Jamie Oliver contacted Chef to ask if they could meet. Jamie had heard about Rice & Things restaurant and wanted to feature Chef in his forthcoming TV series. He also wanted to spend some time talking to Chef, watching him cook and learning to understand his culinary viewpoint.
Jamie came to visit Rice & Things with his team, filming Chef cooking a variety of traditional Jamaican dishes including saltfish, peppered steak, oxtail and hominy porridge.
Throughout the day Jamie and Chef exchanged experiences and chatted. Chef talked to Jamie about his own personal journey, his political views, and his wish to see a future legacy to improve the lives of young people.
They found that they shared the same perspective on many of the important issues of life, finding many similarities in their culinary passion and their wish to create a lasting legacy that would improve people’s lives.
Chef said of Jamie: ‘He’s an amazing guy, who is looking for a better future for generations to come. The diversity of his thought and work both attracts and inspires me’.
Jamie has recently launched his latest book “Jamie’s Great Britain” which classes Chef’s food as a new British Classic.
The book accompanies a series by the same title which was broadcast on 20 October.
Read about Jamie’s visit to Rice & Things in this article by The Sun newspaper:
