Season + Taste

Season + Taste Founders of 4 Bristol Restaurants: Bravas, Gambas, Cargo Cantina & Condesa We are looking for people with a passion for hospitality.

We are recruiting at all levels, looking for people who love producing real food with great ingredients and giving customers and anmazing experience. It's been a tough year but we are excited to come back better than ever and looking for new team members to help us do this.

Summer ‘26 part 3. A spontaneous trip to Thailand 🇹🇭. That’s a wrap…. back to school and back to real life now! Except...
06/09/2026

Summer ‘26 part 3. A spontaneous trip to Thailand 🇹🇭. That’s a wrap…. back to school and back to real life now! Except not for Kieran, left him in Thailand about to embark on a two week Muay Thai camp.

Summer ‘26 part 3. A spontaneous trip to Thailand 🇹🇭. That’s a wrap…. back to school and back to real life now!
06/09/2026

Summer ‘26 part 3. A spontaneous trip to Thailand 🇹🇭. That’s a wrap…. back to school and back to real life now!

Summer ‘26 part 2…. Wales Imogen Waite, Salcombe hosted by Emma Reynolds and some pubs in between. Friends, family and...
26/08/2026

Summer ‘26 part 2…. Wales Imogen Waite, Salcombe hosted by Emma Reynolds and some pubs in between. Friends, family and a whole load of fun and laughter.

Summer ‘26 part 1 …..looking for a finca in the Costa Tropical.
26/08/2026

Summer ‘26 part 1 …..looking for a finca in the Costa Tropical.

23/07/2026

So nice to hear from Cas our duty manager and Emily about there experience with . Also if you need a duo to host a raffle…. and make quite an exceptional duo!

03/07/2026

Back in April we got the team, some of our suppliers and our partners together to talk about and celebrate what we are all about at our four sites . So lucky to work with such an amazing group of people, we had a lot of fun!

It can be hard to connect when we have three kids, five businesses and a lot on our plate. It’s hard to prioritise each ...
29/06/2026

It can be hard to connect when we have three kids, five businesses and a lot on our plate. It’s hard to prioritise each other and remember to make the time.

A weekend in Cork and Kinsale, going to see for the best stadium concert ever, a Sunday morning sauna, sea swimming, lobster, chowder and a lot of pints of stout… I think that would be tonic for any relationship. The weekend helped me remember that there isn’t anyone in the world I could have as much fun with on this crazy journey.

We came back committed to not taking life too seriously and to focusing just a bit more every day on having fun and enjoying what we do. If we do, I think a few other things might just fall back into place.

On another note… we didn’t see those big jellyfish that were everywhere until after jumping in. Kieran wasn’t exactly confident as I navigated him around them (somehow I’ve never learnt my left and right).

We were so excited by how great Irish pubs are that we’re already planning our next trip!

25/06/2026

Chefs trip part 2…..

Passion isn’t just derived from working with great produce. Our passion is inspired by meeting the people behind the produce, hearing their stories, and understanding the dedication, skill, and craft that make it exceptional. Thanks for hosting us Luis . Thanks for being there from from from and Mike

24/06/2026

Chefs trip part 1…..

Learnt (and laughed) a lot spending time away with our head chefs last week.

It was a privilege to enjoy some incredible Cochinillo, Jamón Ibérico and Turbot. Yet the best thing we ate? It may just have been the humble tomato.

Whether traditional or contemporary, one thing I love most about Spanish food culture is the pride and focus behind everything they do. There’s a clarity of purpose. Produce is always on display, reflecting the quality of the ingredients and confidence in the concept.

One of the hardest messages to cut through with, especially for ambitious young chefs, is that creativity isn’t about adding more. Often it’s about restraint. About sourcing exceptional produce from people who care deeply about their craft and having the confidence to let it speak for itself.

Simple is beautiful. Restraint is brave. And elevating something classic can be far more creative than putting ten things on a plate. Thanks from , from , from and Mike

09/06/2026

What a wedding! So much fun was had…. the food, the setting… so much dancing!
worked with us for years and we had lots of adventures with her opening restaurants and travelling to Mexico. Her love of her home Sardinia is infectious, and her wedding gave us the perfect excuse for a second trip. We had already fallen in love with the place the first time she inspired us to go.

Sardinia is a place where it seems like people have life’s priorities right. Family, nature, food, culture and connection. It is unspoilt, breathtakingly beautiful, with incredible food and the friendliest people you will ever meet. It was such an honour to get to be a part of a Sardinian wedding.

One of the best things about what we do is the crazy, fun, wonderful people we get to share life with, and these relationships mean the world to us. I can’t imagine many other careers where you get to surround yourself with people so fun, so authentic and who are just all round legends. It was great to get the chance to hang out with and properly catch up with a few legends past and present.

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