This #FoodFriday, learn how to make the perfect romesco sauce thanks to The River Grille, the waterfront restaurant that’s part of Doyle Collection hotel The Bristol.

The whole Bristol team are so looking forward to welcoming back friends old and new as soon as we can. From 12 April, we hope to open up our Shore Bar patio for small plates, big plates, desserts and drinks, with The River Grille and River Lounge Bar opening from 17 May.

Please watch the website and our Instagram, Facebook and Twitter pages for updates.

In the meantime, we hope you enjoying trying out this recipe for romesco sauce from our Executive Head Chef, Pawel Mikolajczewski. Found on our River Grille menu, it’s healthy, delicious and simple to make as well as suitable for vegans and gluten free.

Celeriac steak and sides with romesco sauce at The River Grille

Romesco sauce recipe


4 red peppers
2 tablespoons smoked paprika
5 cloves of garlic
70g flaked almonds
50ml olive oil
Salt to taste


  • Preheat oven to 200 degrees, place the peppers on a tray and bake them for 30 minutes.
  • Place the almonds on a tray and roast them for 6-8 minutes. Keep watch – they can burn quickly!
  • Cool the peppers until you can handle them, then peel.
  • Place all of the ingredients into a food processor and pulse blitz until you achieve a rough paste.
  • You do not want the paste to be too smooth – a rough paste gives a better texture and flavour.
  • Season to taste with salt.
  • Use it as a sauce for your grilled meat or fish, on a celeriac steak or pair with tenderstem broccoli as a delicious side dish.   

Discover more #FoodFriday recipes:


The River Grille
The River Grille

Modern grill restaurant offering a range of dishes, with emphasis on fresh produce

The Bristol - a Doyle Collection hotel
The Bristol Hotel Harbourside

As one of the city’s premier places to stay, The Bristol offers visitors a unique opportunity to be in the very heart of Bristol’s beautiful Harbourside.