4.30pm - 5.30pm
Vincent Castellano
Vincent Castellano trained as a charcutier in the French alps, learning his craft from local artisans, from slaughtering to producing salamis and black pudding and more refined charcuterie products such as rillettes and boudin blanc etc.
He moved to Bristol in 1983 and became a chef after attending the “Ecole Superieure Des Metiers de la Viande” in Paris. In 1986 he became the Head Chef on the Glass Boat Restaurant remaining until 1994. He opened the ‘Genepi’ restaurant in Clifton which gained critical acclaim very quickly. After selling this restaurant in 2000, he returned to the Glass Boat Co as Executive Chef to run and oversee Byzantium, Spyglass and Glass Boat until 2006.
In 2008 he went back to his roots opening ‘Castellanos’ charcuterie in Fishponds. They specialise in salamis, sausages, and patés and have been picked as one of the best sausage producers in UK by “Country File Magazine”. They also won a “Two Gold Star” award at the “Great Taste Awards 2009 for their Paté de Campagne. The aim is to become the best “British Charcuterie Producer” in the UK using local free-range meats.
www.castellanos.co.uk