chef with veggies

Bristol Bar & Grille partners with local farmers

Locally-sourced food continues to be a compelling movement in American dining. The Bristol Bar & Grille has for a while worked with a number of regional farmers and producers to provide food for its menu. In a new effort to expand and promote this local source of food idea, starting in February, the restaurant will showcase the product from one area partner for the entire month. The chefs at each of the five Bristol locations will decide the best way to feature the ingredient. The season will determine what is on the menu each month.

The new program starts this month with lamb from Four Hills Farm, owned by Jim Mansfield, who raises Katahdin sheep, an American Heritage breed, on pasture, which produces a mild, gourmet-quality meat. Diners can expect meals that show off the diverse flavors and cuts in everything from stews, to chops and gyros, according to a press release.

Hot 2 Trot horseradish will be featured in March, followed by LouisMill organic flour and grits in April and Capriole cheese in May. Beef, pork and lamb from Stone Cross Farm will be on the in June, and Hillerich Family Farm will provide produce in July.