News / Restaurants
Casamia head chef on the restaurant’s remarkable transformation
Zak Hitchman spent a year as a sous chef at Casamia “before we then changed everything”.
After the restaurant’s enforced closure due to the pandemic, it reopened with the white walls now painted black, and its 20-course tasting menu soundtracked to loud music and flashing lights.
As head chef, Hitchman retained the restaurant’s Michelin star while taking it in a bold new direction.
is needed now More than ever
Hitchman’s first taste of hospitality was working in pubs in Sussex where he grew up. He came to Casamia at The General in Redcliffe from Ynyshir in mid-Wales, “the place which changed everything for me, cooking-wise, food-wise, eating-wise and changed me as a person… it changed what I thought a restaurant could be”
Hitchman told the Bristol24/7 Behind the Headlines podcast that Casamia is now doing something “in a similar vein” to Ynyshir,
“We don’t really give a fuck… We just worked very hard to turn Casamia into something where we wanted to come to eat, and chill out and just have a good time in.”
Listen to Zak on the latest episode of the Bristol24/7 Behind the Headlines podcast:
Casamia is open from Thursday to Saturday, split over five services between two lunches and three dinners, with reservations costing £180 per person. For more information and to book, visit www.exploretock.com/casamiarestaurant
Main photo: Martin Booth
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