Clifton Down Station, Bristol, BS8 2PN
In the heart of Clifton, Steam can be found at Clifton Down Station – a convenient stop for those visiting Bristol’s popular Whiteladies Road. This spacious beer hall boasts a stylish interior with an industrial theme befitting its location and the building’s history. A lively atmosphere makes this the perfect venue for relaxed drinks, a lazy weekend brunch, or a burger and a beer for a post-work treat. Having recently achieved Cask Marque accreditation for their fantastic selection of ale, beer, and craft lager, the team at Steam takes pride in its resolutely different offering, which also includes competitively priced wine and Prosecco. If you’re a fan of the fizz, Steam’s famous SoCal (South California-inspired) brunch will be right up your street; enjoy bottomless Prosecco or Mimosas for two hours while you feast. Steam’s food offering comes from its resident pop-up, The Cornish Burger Co, which serves up some of the best burgers in Bristol. Each burger is made using fresh ingredients such as 100-per-cent Cornish beef sourced from Sandy Park Butchers, fish from Cornish day-boats, and gorgeous artisan bread from a local baker. All served in proper bread buns, the burgers range from classic 6oz patties with various toppings such as lettuce, tomato, gherkins, West Country Cheddar, Monterey Jack, and Swiss cheese, and more decadent American-inspired options such as slow-cooked pulled pork in homemade barbecue sauce, topped with homemade slaw and apple chutney and sandwiched in a toasted bap. The Neanderthal is an impressive undertaking that consists of a huge 12oz patty on a toasted 6inch bap with mushy peas, fried onions and a fried egg. If hearty meat options aren’t your cup of tea, The Chakra and The Gap Year are admirable choices for vegetarians and spice-lovers alike. The Chakra comprises a potato, spinach and chickpea patty with black beans, topped with sun-dried tomatoes and hummus, whereas The Gap Year is a delightful blend of sweet potato, butternut squash and chickpeas, crumbled on spicy red onion marmalade and topped with goat’s cheese and garlic-infused spinach.