Wapping Wharf’s newest treasures unveiled

The first of the 49 shipping containers that by spring will form Cargo 2 arrived behind the M Shed on Wednesday, with a few of its tenants looking eagerly on:

Oliver’s Ice Cream

Since the closure of their first parlour two years ago, Fran and David Jutsum, have been looking for the right place to reopen Oliver’s. Wapping Wharf is to be its new, expanded home. Expect a mouth-watering selection of between 50 and 60 different flavours of ice-cream and sorbets on rotation, within a circular revolving ice-cream cabinet, waffles, coffee and crepes. All the ice cream is homemade, from local, organic ingredients and can even boast being low in fat.

Pure Yoga

Having practised yoga for more 10 years, Amelia Hodge took herself to Kerala where she trained as a yoga teacher. She quit her job earlier this year and decided to follow her dream of opening her first business: Pure Yoga. She hopes her container will be a hub for all things yogic. She will be offering Hatha Flow yoga classes, meditation and pujas, alongside yoga teacher training.

The Pickled Brisket

“This will be Pickled Brisket’s first foray into brick and mortar”, says Robin Slater, founder, owner and chief slicer. 18 months ago he left his career in TV and set up Pickled Brisket, to give Bristol the thing he felt it was missing: the perfect salt beef sandwich. It began as street food, and can be found at various different markets around the city, with Cargo 2 becoming its first permanent home.

Story @ Cargo

Luke Hasell of Eat Drink Bristol Fashion, the Community Farm, and The Story Farm will be opening Story @ Cargo, a whole animal butchery bar. The idea is to utilise the whole animal, which will be carried out via a changing weekly menu, to include dishes and cuts of meat from nose to tail. There will be indoor and outdoor seating for those who want to try the menu, but it will also serve as a butcher and supplier of locally sourced, hand-picked meat.

Salt & Malt

Josh Eggleton of the Michelin-starred Pony & Trap has always dreamed of coming back to the heart of Bristol and opening a fish and chip shop, where his own career in food began while still at school. This second incarnation of Salt & Malt after their original home at Chew Valley Lake will consist of five units, allowing plenty of space for hungry punters.

Gambas

As the name suggests, Gambas will be a seafood restaurant from the owners of Bristol’s Bravas. Inspired by its location on the harbour-side, Gambas will provide the wharf with simply cooked by head-chef Mark Chapman, locally sourced seafood with an Andalusian twist, served in a buzzing, casual dining restaurant.

Read more: My Bristol Favourites: Mark Chapman