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Posted on July 17, 2017

Pat Powell Founder. Swoon Gelato

by pamlloydsite.In .

“We felt that PR spending with PamLloyd was smart spending not big spending. They are as passionate about our product as we are.”

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It's #ChristmasJumperDay 🎄 for @savethechildren. If you would like to donate £2, please text TEAMPLPRXMAS to 70050 💕
Our @bearenshaw features on this week's meet the team series... . Favourite place to drink in Bristol: My local pub, The Lion in Cliftonwood. Super cosy for a glass of red wine by the fire in the winter (and they do the BEST Sunday roasts), and there’s a small garden out the back that’s perfect for sundowners and summer bevs. . Most memorable meal out: @pacotapas_ is always a memorable experience – the boquerones, the tortilla, the tomato salad………….. 🤤 . Go to brunch spot: @btpcafes, specifically the one in Clifton Village. There’s always something on the menu that tickles my fancy and they make a killer flat white. It’s also dog friendly so I can take Pablo 🐶 with me. . What do you bring to the team: A good sense of humour, the best cups of tea and a spot of occasional tap dancing. . Whilst I’m cooking I’m listening to: BBC Radio 6 music! It’s always on in our kitchen. I particularly enjoy @cerys6music on a Sunday morning whilst I make a cup of tea, and Stuart Maconie's Freak Zone is always fun! . Next we'll be hearing about @pamll0yd's favourite things!
Lovely catch up with @petersyard over delicious food 🍜🥟🍚 Thanks for having us @bokmanbristol, these mandoo are a favourite - XXXL dumplings filled with pork and beef 😚 📸 @chloeeedavis
Two generations of the Lloyd clan visited Rock Salt on Cotham Hill this weekend and all left very full and happy 🙌🏼 the Cauliflower Manchurian, Szechuan Pork, Keralan Beefy Curry were highlights and the Peshwari Naans went down a storm with the kids. It’s a great place for a hungry gang! (The cocktails are fantastic too 🍸🍹) Thanks team @rocksaltbristol 🙏🏼 #plprclient #rocksaltbristol
Time to get some more PLPR faces on the grid with our meet the team Friday series! Kicking off with @chloeeedavis 👏🏻❣️ . Favourite place to drink in Bristol? The @arnolfiniarts in the summer, sitting on the harbour edge . Most memorable meal out? Sitting at the Tokyo Fish Market eating fresh salmon sashimi 🐟 . Go to brunch spot? Currently loving @fed.303, the most insane cake selection . What do you bring to the team? High class entertainment . Whilst I'm cooking I'm listening to.. @loylecarner, 'Not Waving But Drowning' album . Thanks Chloe, next week we'll be speaking to @bearenshaw 💁🏻‍♀️
We love this shallot shot from @gizzierskine. Malt Vinegar and Muscavado roasted @ukshallots 👏🏻 perfect for the festive season! 🎄👏🏻✅ . Posted @withrepost • @gizzierskine Hi all. Hope you’re enjoying the series... today’s recipe is Malt Vinegar and muscavado Roasted @ukshallots . These are delicious hot served with roast beef or any roast or even my veggie wellington in fact, but I also love them cold, with any cheeses or ham in your Christmas buffet. Serves 4 as a side Prep time 10 minutes Cooking time 10 minutes 400g banana shallots, peeled but kept whole 400g echalion shallots, peeled but kept whole 3 tbsp malt vinegar 50g light brown muscavado sugar 2 tbsp olive oil 1 star anise 3 whole cloves sea salt black pepper Step 1 Preheat oven to 220C Put the shallots in a roasting tray. Pour over the oil & vinegar. Sprinkle over the sugar, spices, salt and pepper. Mix together well with your hands. Step 2 Place in the oven for 10 minutes. Give them a stir and return to the oven for a further 10 minutes. Step 3 Once well caramelised, remove from the oven and allow to cool slightly before serving. #ad

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