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The Café at the New Room
Situated on the ground floor of John Wesley’s New Room, the oldest Methodist Chapel in the world, in the heart of Broadmead, the Café at the New Room offers homemade cakes, hot and cold lunches, afternoon tea and Fairtrade drinks at reasonable prices.
About the Café at the New Room
Daily specials – such as slow-cooked pork shoulder with spicy street slaw and cheddar and onion loaf – guarantee variety, as does the home-made soup of the day. Savouries include dishes with a rustic twist, such as herby flat breakfast mushroom with crispy hash brown and seasoned grilled tomato, or rosemary and rock salt grilled focaccia melt with a choice of fillings.
Shoppers tempted by afternoon tea in attractive and tranquil surroundings will have their work cut out choosing between a New Room cream tea (which has already developed a regular fan base) or brownies, flapjacks, shortbread, lemon drizzle cake…
Some are unique to the New Room, including a couple from manager Ewa’s native Poland: a light textured baked cheesecake, and ‘Fit’ cake – Ewa’s own name for a traditional Polish blueberry, yoghurt and custard cake with a brioche-like texture.
The 40-seater café caters for vegan, vegetarian and gluten-free diets, with most products produced in-house, apart from the gluten-free range, and bread which comes from Hobbs House Bakery.
The café setting is unique in Bristol – a light airy atrium under a large glazed roof space which gives the impression of eating outdoors whilst remaining fully protected from the elements, and each table is graced with a pretty pot of growing herbs.
10-3pm Monday to Saturday.
For further information on the café and the new visitor centre at the New Room see www.newroombristol.org.uk
The Cafe at the New Room won the ‘food & drink’ category at the 2018 Broadmead BID Retailer Awards. In this video manager Ewa talks to Made in Bristol TV about their win.
Aiming for zero food waste
The team at the Café at the New Room are always seeking to reduce food waste. They do this by only ordering what they need on a day to day basis and using up all food items where possible and where safe to do so. It is their aim to reduce their food waste to zero.
Monday: 10am - 4pm
Tuesday: 10am - 4pm
Wednesday: 10am - 4pm
Thursday: 10am - 4pm
Friday: 10am - 4pm
Saturday: 10am - 4pm
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