BakeAway Bristol, a community-focused kitchen in the heart of Cotham, has been drawing attention for its unique approach to cooking and connection. Set up during a time when many local food businesses were struggling, it has carved a space not just as a kitchen, but as a gathering point for residents.
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00:00To be fair, our main idea was to move from Turkey to any other country
00:06because we weren't very happy because of political and economical issues and stuff.
00:12So during that time there was an agreement between Turkey and the UK,
00:16which is called Ankara Agreement,
00:18which means if you have a business in here, you can live in here as well.
00:24Bakeway Bristol is a community-focused kitchen right in the heart of Kotem
00:28and it's been drawing attention for its unique approach to cooking
00:31and connecting with the local community.
00:34Set up during a time when many local food businesses were struggling,
00:38it's carved a space, not just as a kitchen, but as a gathering point for residents.
00:43While interest is growing, its model raises questions about the long-term sustainability
00:48in a competitive and changing hospitality landscape.
00:52And then after COVID, there was like a different, because the restaurants started opening,
00:56and then there was like a different hustle as well.
00:59And then, as my business partner mentioned, there was like a bigger chains opening up,
01:04like just up the road.
01:06But the thing is, we are trying to stay more local.
01:10We are just trying to get more produce from the local farms and everything.
01:15And I guess our best weapon is to be Somali
01:19and just talk to our customers on a regular basis.
01:22In recent months, there's been a wider conversation in Bristol around food accessibility.
01:30Who gets to cook, eat and enjoy quality ingredients?
01:34Bakeway Bristol has positioned itself as part of that conversation.
01:38Yeah, first of all, we didn't want to like, we are in a student-heavy and like area.
01:45And then obviously, like there are a lot of like families with like newborn babies,
01:48maybe like four or five-year-old kids and everything.
01:51We just didn't want to be like, oh, we're in a, you know, wealthy area.
01:54We just want to take advantage of this.
01:56Instead, we just hustled our way to be able to find the best produce.
02:01But at the same time, as you said, you could do like a little bit bigger bulks
02:05and then sustain, keep them as sustainable as possible.
02:10As food sourcing and environmental impact become central topics across the UK,
02:16Bakeway Bristol's emphasis on local ingredients stands out.
02:20Based in a residential area like Cotton,
02:22the team faces both opportunity and scrutiny regarding how local is the defined food.
02:28Because we are a local business as well, like we are, we are local in small business as well.
02:33And it's always nice to support other small businesses like around us,
02:37because we know that it is hard in this economy to, to survive when,
02:42when you're trying to give like good service people and have nice products.
02:49So when we are expecting people to support us,
02:53we want to do the same thing for the other small businesses as always.
02:56So I think that's our main purpose.
02:58So I think that's our main purpose.