News / Bars
Cardiff street food experts bring ‘secret weapon’ to Bristol bar
An award-winning street food eatery has made its way to Bristol from Cardiff.
Fire and Flank have been running the Kongs kitchen in Cardiff since March and will begin serving their delicious menu from Kongs on King Street, starting Wednesday.
In November 2023, the King Street bar announced that Cardiff-based Hench Burger would be taking over their kitchen, which was followed by news in May 2024 of Beastie Baos being kitchen residents from Tuesday to Sunday.
is needed now More than ever
But after Fire and Flank’s “overwhelmingly positive” stint at the Harbourside markets, and a one-day takeover of Kongs for their tenth-anniversary party – the street food experts will now be permanently taking over the bar’s kitchen.
The Kongs kitchen has seen kitchen changes in recent times – photo: Mia Vines Booth
Business director and founder David Evans said they had their “eye on Bristol for over a year”.
He continued: “Since March, we’ve been cooking up our favourite dishes at Kongs Cardiff, and the combination of our food with their amazing beer selection has been a huge success.
“The community at Kongs has been a fantastic match for us; it’s a place where people come together for great food, drinks, and atmosphere, and it’s helped us connect with a crowd who loves what we do.
“We tested the waters with pop-ups at Buoy Markets, and the response was overwhelmingly positive. So when the team at Kongs offered us the chance to take over their kitchen on Kings Street—a location that fits our style perfectly—it was an opportunity we couldn’t pass up.”
View this post on Instagram
Fire and Flank uses the sous vide technique to cook the steak at 57 degrees so it can be cooked tender and medium rare.
Dave also said that the crowd will be tasting their “secret weapon” – chimichurri sauce.
Talking about the recipe he said: “We can’t spill all the beans, but I’ll give you a little taste, red wine vinegar, garlic, chilli, oregano, parsley, and some other mouthwatering flavours.
“We drizzle it on everything, and it takes our dishes to a whole new level.”
Main photo: Fire and Flank
Read next:
Our top newsletters emailed directly to you
