Awards and Media articles

One Gold star for the Pate de Campagne Taste Awards 2011

Charcuterie Master Castellano’s All Things Pig Dinner

A very fortuitous moment occurred when I realised that the weekend of our Pig Adventure also coincided with Castellano’s All Things Pig Dinner in Bristol. It was meant to be… obviously.

Click here to read a post about our latest event on Fat Food Taxi blog

Venue Review: All Things Pig

There aren’t a lot of people who could persuade Venue to spend four hours in a church, but Vince Castellano is one of them. So, when the Fishponds-based deli owner decided to host a two-night, seven-course dinner based primarily on pork at a church in Bedminster we put atheism aside to worship at the altar of All Things Pig... [read more]

Evening Post: People will be eating every part of the pig

Vegetarians look away now – the menu for Bristol's latest "pop-up" restaurant is certainly not for the faint-hearted or squeamish.
For two nights only, a church in south Bristol will be transformed into a temple to all things pork, courtesy of Bristol chef and charcutier Vincent Castellano.
If you love meat, the nose-to-tail menu for his All Things Pig Dinner makes for delicious reading... [read more]

One man's meat

Post about Vincent on Sean Malyon Photography blog - Missives from an editorial and commercial photographer

Vincent Castellano on TV:

Two Gold Star Award to Castellano's winning pate

Two gold stars for the pate de campagne in 2009
A deli in Bristol has won an award for its homemade pâté
Bristol Evening post Thursday 06 August 2009

One gold star for each of the following in 2010:
Pancetta, dry cured back bacon and Italian coppa

Crackerjack

Thursday 24th July 2008

Fishponds is now home to Castellano’s, a delicatessen specialising in charcuterie and sausages. Mark Taylor popped in to talk to owner and former executive chef Vincent Castellano about his move away from the restaurant scene...

Thursday 1st January 2009

Mark Taylor reviews the food-scene in Bristol 2008

Vince’s sausages and home-cured bacon have already built up a big following with the discerning foodies of Fishponds.