00:00So we've decided to open a stubbornly independent bar on the longest independent street in Europe.
00:05Welcome to Bishopston's beating heart, Gloucester Road, where one of the area's most cherished pubs is making a bold comeback.
00:15Formerly the Gloucester Road Ale House, the venue reopens today as the Grack.
00:21Yeah, we rebranded it slightly. We've tried to simplify the concept of what it was as a Gloucester Road Ale,
00:25and remove the pretension a little bit from it. Bristol is a very vibrant city with a good music scene,
00:33and I feel that's a bit underrepresented on this road at the moment.
00:36It's going to be quite quirky. I'm wearing murals that are going to bring in lots of colour, lots of texture and patterns and stuff.
00:47But most of my work sort of explores, like I said, themes of feminine energy and sort of explores the mental health.
00:57I paint a lot of space because I've dissociated quite a lot, so it kind of resonates with me, if that makes sense.
01:05With fresh refurbishments, a new name and a fiercely independent spirit,
01:09the Grack and Kitchen is setting its sight on becoming the go-to community hub once again.
01:17Why is it nice that a local artist is going to be kind of decorating and colouring the place in, if you like?
01:24I think it needs a change.
01:27Like, the last three people that have taken over have quite the same art, and it's been quite stagnant.
01:32It definitely needs, like, an uproar and just, like, some fresh sort of energy.
01:37We're making Bristol Bristol again, so, like, just trying to bring people in and get the Bristol vibes.
01:43The Grack isn't just a new name. It's a new identity.
01:47Taking over from its former life as the Foresters and later the Gloucester Road Ale House,
01:53this venue has undergone a major rebrand.
01:56Think modern, community-minded and proudly non-chain.
02:00It's a nod to local roots.
02:02We've got a new Bristol Brewing and the Bristol Cider Company on our lines.
02:05We're also working with Bristol Distillery there, and we're offering our major pouring spirits as well.
02:10So, I think the furthest we're getting a beer from is Bedminster.
02:13So, we're literally going, we do cross a river, but only a little one.
02:16When you speak with my chef later on, you realise that we go shopping every day to local shops to buy our ingredients.
02:21We don't use wholesaler suppliers for that.
02:23We are very focused on supporting those shops, and in turn, then, they will support us.
02:28In Bristol, independent pubs aren't just about great pints.
02:31They're also about community and quality.
02:35And chef Beau at the Grack likes to do just that.
02:39Using ingredients from local shops.
02:41Trends show that more and more pubs are following suit, with locally sourced produce,
02:46from Somerset Cider to Gloucester Beef, cutting food miles and boosting the local economy.
02:52It means that your Sunday roast or craft ale isn't just tasty,
02:56it is also supporting nearby farms and producers too.
02:59But, a lot of fun are.
03:02That's the moment you keep moving.
03:08Thank you so much for welcoming me.
03:13There you go.
03:15I love me.
03:16I love you.
03:21I love you.
03:22I love you.
03:24I love you.
03:25I love you.
03:26I love you.
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