Tradition and innovation: cornerstones of a new menu

In the final post about the creative team behind Mud Docks new Autumn/Winter menu, we reveal the secret of how to strike a balance between new taste developments and tried and trusted favourites. 

Lemon tart with creme fraiche and raspery coulie

Please us us about the new menu!

Anna: "The a la carte menu and all the starters are new for this season.  

"We have struck a balance. Some innovation and also tradition. We gradually take things forward, while remaining true to the Mud Dock style.

"People love the Stuffed Chicken, it has mozzarella and pesto and is wrapped in Parma ham. We present it with roasted seasonal vegetables. It is a good example of what Mother Nature gives us season by season. It is simple, good food, and I can't believe how popular it is."

Is there one dish that stands out?

Magda: "Hunter's Stew has been a revelation, it's very popular. It's a brilliant dish for the cold winter evenings.

"It is our own recipe, and people seem to love it. We have wine in there and cabbage, vegetables and, of course, the venison which is the cornerstone meat ingredient. But the 'secret ingredient' sauerkraut.

"This dish is actually a proper Polish recipe that we have made our own at Mud Dock. It comes with roasted potatoes. It is a dish for hungry people. Cyclists come here after a long ride and greedily eat that one up."

Anna: "The smoked mackerel bruschetta with roasted apple is also going incredibly well. I'm not surprised, I love that, too."

You can find the first instalment of this four-part interview right here. 

Honest food made from the best ingredients

In the third instalment of our interview with Head Chef, Magdalena Ochonska and Restaurant Manager, Anna Grejner-Ciszkiewicz, it's all about the à la carte options.

Warming, fresh, honest food for hungry people

Anna: "The à la carte menu and the starters are all new for this season.

"We have struck a balance. Some innovation and also tradition. We gradually take things forward, while remaining true to the Mud Dock style.

"People just love the stuffed chicken. It has mozzarella and pesto and is wrapped in Parma ham. We present it with roasted seasonal vegetables. It is a good example of what Mother Nature gives us, season by season. It is simple, good food, and I can't believe how popular it is.

Magda: "Hunter's Stew has been a revelation, it's very popular. It's a brilliant dish for the cold winter evenings. It is our own recipe, and people seem to love it. We have wine in there and cabbage, vegetables and, of course, the venison which is the cornerstone meat ingredient. But the 'secret ingredient' is sauerkraut. This dish is actually a proper Polish recipe that we have made our own at Mud Dock. It comes with roasted potatoes. It is a dish for hungry people. Cyclists come here after a long ride and greedily eat that one up.

Anna: "The smoked mackerel bruschetta with roasted apple is going incredibly well. I'm not surprised, I love that, too."

Next time round we learn about what inspires Magda's cooking.

What's new on the Autumn/Winter menu?

Anna and Magda get specific on a warming new menu for the colder months of the year. There are lots of exciting new developments... but has the Chef chopped out all the old favourites? 

Winter salad - starter and dessert

Are you changing everything on the menu?

Anna: "No, our customers would not allow it. People expect certain Mud Dock favourites. Let me give you an example. Last year, when we reviewed the menus, we took off the Halloumi sandwich — swapped it for something different. Wow! We didn't realise the reaction we'd get. Many, many people asked for the Halloumi to be back on the menu!

"So we listened. Customer feedback like that is invaluable, especially as we introduce other new dishes. We ask: "Does this main dish meet with customers' approval? What do people think of this or that combination?" 

"People come especially for certain dishes. For instance we are very well known for Tapas and Mezze. There's no way we can withdraw those; people do come from far and wide to enjoy these Mediterranean specialties." 

Magda: "You have to careful, because there is a surprising amount of loyalty to certain dishes, snacks and sandwiches. Salmon and scrambled eggs... if we took that off the brunch menu there would be a riot!  

"We haven't made many chances to the brunch menu when we know it is a big favourite. 

"Also, lots of people want and expect to see steak on the menu, so we update it a seasonal twist, a new flavour. 

"You also have to consider all the customers. There must be a good range of veggie options. More and more people are interested in the vegetarian food, it's really noticeable how that has changed over the last couple of years.  

"At the moment we are offering a veggie risotto and an interesting polenta dish, with mushroom, gorgonzola and almond. That is an amazing dish. Actually that one is gluten free too, and of course we put the dietary requirement information on the menu. 

Anna: "When we move between the seasons the ingredients change. But we tend to work with the same suppliers, many of whom Mud Dock has worked with for 15 years. We know them well and trust them to bring us just the best, the freshest produce. For example, we think our butcher is the best in the world. Chris the butcher, always the same guy delivering, the same top quality meat. His shop is up in Clifton village."

Next time round we learn more about the A la carte options. Nom!

A comfy perch?

Columbia Bikefood rider Jon Shergold puts groundbreaking Fizik Kurve saddle through its paces

Honestly, this is a toughy. What can you say about a saddle that you can get on and put in two consecutive 200 mile weeks without a moment of discomfort? Stunning? Mind-blowing? Pick one, I guess…

After talking to the Hamish, the Fizik rep who had popped in to Mud Dock for a cup of tea and a chat, I had to try one of Fizik’s new Kurve saddles.

Kurve exploded

I’m regularly found putting in silly mileages (I race 12 and 24 hours) both for training and exploring, so contact points are important to me. This is doubly so on a road bike where it is not uncommon to spend upwards of eight hours chasing the horizon. As you can imagine a good saddle is essential!

The new range of Kurve saddles (named for the company’s animal-based scheme for making sure you have the right fitting) is aimed at riders who spend a long time in the saddle (hello…). We demand a high level of comfort from our perch.

The key feature of the design is a flexible composite base, the idea being that the saddle moves as you pedal. Cushioning comes from a thin layer of foam where its needed.

The combination of the new hull, rail and padding is certainly comfy. The Mobius rail is another development in the pursuit of comfort. Instead of connecting to the rear of the  saddle the rails are forged in a loop that suspends the hull, allowing the whole upper assembly to move with you while still supporting the right bits. You can further tune the flex by swapping the ‘Tuner’ at the nose.

I’m now coming up to 400 miles on a Kurve with no chafing, aches or pains. The feel of sitting in a saddle that moves isn’t obtrusive, but it is noticeable if you pay attention.

Final word? I think I’m going for stunning…

Delicious Autumn!

Mud Dock Chef Magda is the prime mover behind our new Autumn/Winter menu. But co-owner Beverly Newman and Cafe Manager Anna also have influence and input into the process. In the first of four posts, Magda and Anna discuss the creative adventure a new menu presents.

Why have you changed the menu?

Anna: "Like many restaurants, our À la carte menu is completely changed twice a year. We have a Spring/Summer menu; followed by the Autumn/Winter menu. So really change is driven by the seasons. 

"We have now got more food that will warm you up as the temperature drops and the rain starts to spread across Bristol!"

Roasted polenta with mushrooms, gorgonzola and almonds

What is the process you go through when updating a menu?

Magda: "We have to think about how each course works with the next. We start with simple building blocks, the base ingredients: vegetables, fish, cheese, meat. Then we work it up from that, keeping the season in mind. There has to be something for everyone.

"And there are bigger, more complex decisions to make, too. The new menu has to fit together like a symphony. The starters and main dishes and desserts need to go well together, in multiple combinations.

"So it is a bit like putting a big jigsaw together, except we are making up the pieces as we go, trying things out, discussing ideas, it is a fascinating process, and one we enjoy very much."

Delicious autumn! My very soul is wedded to it, and if I were a bird I would
fly about the earth seeking the successive autumns. 

George Eliot

Anna: "The other factor we consider is the range of choice. You want enough choice, but not too much. It is well known that too many options makes decisions harder, and the dining experience less enjoyable. So we limit the a la carte menu to 5 or 6 options per course."

Magda: "Creating a new menu is a complex process. We refine things as we go along. We start to make connections between the dishes: taste, smell, presentation... we have loads of ideas! The challenge is bringing it down to a matched set of dishes.

"So there is a process of elimination with several people making an input, everyone in the kitchen will have a view."

Do the owners Jerry and Beverly have any influence on the menu?

"Magda: Absolutely. Beverly is heavily involved in the development of our menu, right from the outset. Once we have a finished menu, we present dishes to them. I like it that way, to present quite a finished menu. We take in a lot of opinions along the way, from our customers, to our staff, and we have got it mostly right when the owners come to taste it."

In the next post Anna and Magda get into detail about what's new — and what could never change — on Mud Dock's menu. 

Timeless classic

Founder Jerry Arron on why Mud Dock Cafe remains a favourite dining venue for Bristolians 

Mud Dock is one of the most-loved establishments on Bristol's Harbourside. On a warm Autumn afternoon it's hard to think of a better place than the outdoor terrace to enjoy a cold beer and tasty tapas while watching a lazy parade of boats on the water.

What makes people return again and again to Mud Dock Cafe?

"We offer the lot: the food and drink, the ambience, the location. People come here for a reason, and it is to do with lifestyle.

"On top of that we employ good staff who are paid fairly. The food is all cooked to order, nothing is pre-packaged. Everything is made from fresh ingredients right here on the premises. I am  proud and pleased about the food, the coffee and the beer, which are the three fundamental things and restaurant need to get right. On top of that we have a venue with amazing character and special place in the hearts of Bristolians."

You've been open since 1994. Do you still get a buzz from running this place?

"Yes, in lots of ways. I love meeting and talking with our customers. We get a lot of local workers coming in here, especially to take advantage of the £5 lunch deal we do Monday to Friday. I see a lot of familiar faces.

"On another level, we host a number of corporate events for big names including some of Bristol’s better known companies. Its a fabulous place to entertain corporate guests.

"It's a completely different crowd at weekends. Then, the Cafe is more of a 'destination visit', if that makes sense. What I mean is that people wandering around the Harbourside know we are here, and dropping by for them is all part of an enjoyable day out. This area around the docks has so much to offer and we are seen as a big part of that.

"Term time we get mums and dads bringing their kids in to enjoy the place. It brings the place alive in a different way, and we like that very much.

"But it's not just about people from the city. The Mud Dock name and reputation reaches far outside Bristol. There is a knowledge and awareness of Mud Dock that people get from their friends who live in Bristol, from visits they've made to the city, and from our wider association with cycling."

Mud Dock was something of a trailblazer for dockside redevelopment. A lot has changed over the years...

"The Harbourside is unrecognisable compared to the mid-90s. Many changes are for the better, others perhaps not.

"One reason the Harbourside is so attractive is that there are a lot of eating and drinking opportunities here. For diners there is huge choice. We are comfortable with that because we know we offer something a little bit different, trade is good and we get excellent feedback.

"First of all we have arguably the best venue on the Harbourside. Certainly we can accommodate more al fresco customers than most if not all other venues round the waterside.

"If the sun’s out you can come here and get an excellent lunch deal for £5, sit outside taking in a glorious view over the docks. You can see how it is today; but the views also evoke something of Bristol’s past. Your visit doesn’t break the bank and we are told people find the Mud Dock experience incredibly enjoyable.

"We make the environment slightly challenging. Sit here for 10 minutes and you won’t get bored: there is plenty to look at.

"We've already talked about the waterside views. But inside the Cafe we have gathered together an eclectic mix of cycling paraphernalia. On the walls the ceilings, even the floorboards tell a story in this place. We haven't even talked much about the cycle shop, but the passion for excellence is the same there too."

Mud Dock's wifi is free and makes the Cafe a popular place for freelancers and businesspeople to meet and work. With Arnolfini two minutes away and Cabot Circus a ten-minute walk, Mud Dock really is at the centre of things for anyone wanting to explore Bristol's cultural and commercial riches.

You just won £100 on Facebook!

Sheldon Attwood (left) with Mal
of Mud Dock Cycleworks

Facebook winner Sheldon Attwood came down to Mud Dock on Friday to claim his winnings: a hamper of goodies worth over £100. 

It was a surprisingly warm day for mid-October. While people enjoyed the sun and some excellent food on Bristol's undisputed champion balcony, we were delighted to present Sheldon with his booty. 

Sheldon entered our September photo contest on our Facebook page, collected 46 votes for his cool cycling photo along the way, just one vote more than the runner up (phew, that WAS close!).

The hamper he took away comprised the following assortment of Mud Dock goodness:

• 1 X tin of Mud Dock All-Terrain Coffee
• 1 X tin of Mud Dock Time Trial Expresso
• 1 X tin of Mud Dock Nine-to-Five Tea
• 3 X refill packs (one for each above)
• 3 X packs of Mud Dock organic pasta
• 3 x packs of Mud Dock organic soaps
• 2 X bottles of Mud Dock Aussie Red
• 2 X bottles of Mud Dock Aussie White 

Our good friends at Bath Ales have put forward some thirst-quenching prizes for our next Facebook contest. Watch this space or visit the page in the next weeks for your chance to win.

Speedplay pedals get thumbs up

Jon Shergold takes the plunge and changes pedal brands

Well, what can I say, they hold your feet in place (just like every other clip-less pedal on the market); and they come in a myriad of shiny colours (again like most of the other clip-less pedal on the market). That is however where the similarities end…

Speedplay pedals

I have been a lifelong user of Time and Look KEOs on the road bike, having been on them for nearly 15 years. I have always had dodgy knees, something which was highlighted at the 12 champs over the summer.

I basically wanted a double-sided road pedal that while creating a solid base would allow my feet to move. After a quick chat with Mud Dock manager Charlie and the Rep I decided to take the plunge and move away from what I knew and try something a little bit different.

The amazing thing about the Speedplays is the 'float'. 15 degrees is a long way and surprised me.

Initially the sensation of 'ice skating' when pedalling was a bit strange, but after a few miles you don’t notice anything out of the ordinary.

Thinking about it, I never really got much movement from KEOs. Looking down whilst riding the Speedplays my feet are rotating as they please; something which can only be a good thing as far as my joints are concerned.

One thing to note: clipping in is different to a 'front-hooking' pedal like Shimano/Time. You need a bit of practice, but when you’re in, it is secure and stable.

Other than the double-sided engagement, the movement and adjustability really is the hit of these.

I’ve now put in nearly 500 miles, and, in combination to stretching and almost enough warming up, I haven’t had any issues at all. Praise indeed!

Next generation of elite cyclists boosted

Mud Dock is delighted to be sponsoring the University of Bristol Cycling Club as it nurtures the next generation of elite cyclists.
Alongside Eversheds, the respected and renowned international law firm, Mud Dock is supporting the club by developing a new line-up of events, possible Spanish training camps, and a sparkling new kit. 

 Jack Rae, Club President, said of Mud Dock's involvement:

"This new sponsorship marks a significant step in bridging the gap between the university's populace of young, bright and keen cyclists with local business; specifically the superlative bike shop and restaurant, Mud Dock."

Some initiatives of the sponsorship have already been realised, with the design and sale of the 2011/2012 club kit. Our subsidy and design critique of this year's clothing means it is higher quality and better looking. As a result, the club has already seen record-breaking kit sales in the summer pre-orders.

Jerry Arron, Mud Dock co-founder, had this to say about the tie-up:

"We're delighted to be supporting such a great club. As well as our financial support we're talking with the club about setting up guided rides for new club members and also a winter training camp in Mallorca. And offering any student that signs up at Fresher's Fair a Mud Dock goody bag or a free bicycle lock."

More information:

• The University of Bristol Freshers Fair runs from 11:00am Thursday, 6 October 2011 to 7:00pm Friday, 7 October 2011 in the Students' Union / Victoria Rooms.
   
• Mud Dock leads regular Wednesday night MTB rides on the trails in Ashton Court. Meet outside the Cycleworks at 6.15 each Wednesday evening. 

We like Fridays

After a long week Fridays can sometimes drag, but last Friday we were given a huge lift by this wonderful review of Mud Dock Cafe by Bristol Foodie.

We got a further boost by reading that our friends in Bristol and beyond had been recommending the Cafe on Twitter and Facebook. This was particularly uplifting because we've been putting more energy and focus into nurturing our online communities.

Please stay in touch with us on Twitter and enter our exciting Facebook photo contest (£100+ prize to the winner).

Night riders!

Jon Shergold, Columbia Bikefood mtb rider and mountain bike coach, is now leading regular Wednesday night rides in Bristol

New Mud Dock Cycleworks recruit Jon Shergold works his magic in the workshop by day and is also now leading group rides from our shop each Wednesday (6.15PM meet for a 6.30PM start) (rides are now currently happening Tues and Thurs evening — but please contact the Cycleworks to confirm 0117 929 2151)

Jon Shergold for Columbia Bikefood

A sponsored rider for Columbia Bikefood, Mud Dock is delighted to have Jon join the team. In this post, Jon talks about his background, work, and what to expect on the Wednesday rides (contact the Cycleworks to confirm as dates change 0117 929 2151).

"Being a sponsored rider is the same as any other job. You have certain obligations, in this case it's primarily about brand promotion. Yes, you have to be good and you have to place well, but giving the brands a positive face, just getting them out there and noticed is just as important; the team needs a return on its investment.

"I've done a lot of riding across all disciplines from down-hilling to Track and been racing since I was 14. I worked in the Alps last year and have been coaching both adults and kids over in Cardiff as part of a club over there, so I know what works. I'm also a British Road Cycling Commissaire which means I can oversee most British road racing which is quite cool."

Night riding (image courtesy Mountain Bike Online http://www.mountainbike.org.uk/)

Why Bristol?

"I moved from Cardiff for a change of scene. A friend said that Bristol was cool and he has been proved 100% correct — I love it here. I'm lucky because I've landed on my feet with this job at Mud Dock, a really good bunch of people, a smart set-up, brilliant atmosphere too. The riding here is good, though I am still exploring that. I'm out on my bike all the time."

What are the Weds rides all about?

"Anyone can be fit, but not everyone can ride a bike. That's what the Wednesday evening sessions are about: improving technique, knowing how to handle the trials, anticipation, and judgement.
 
"The trails at Ashton Court are quite technical. I was racing the Bikefest this year and noticed I was able to keep up with — and even overtake — without actually pedalling, just by maintaining speed through the corners and pumping the trail. That's the kind of basic skills that will help people, I think. At another level it's just to help people enjoy their rides more.
 
"None of us wants to get disillusioned by riding with people who are so much faster, so we are keeping it real and inclusive. It won't be a mad race, we are just going to enjoy the trails, and enjoy learning a few skills.
 
"Unless you are a racer, racing is not much fun. So we are not going to be screaming round at maximum pace." 

What's the terrain like at Ashton Ct?

"There are lot of natural trails and obviously the man-made stuff at Ashton Court so there will be a variety of riding. Helmets are obviously mandatory; gloves are a very good idea. Beyond that, its whatever you feel comfortable in. Fully body armour if you like!
 
"There's no set time that we'll be out, it's dependent on who comes out and what they want to do  but I'm imaging it will be two hours give or take. Can be more or less, it depends on who turns up, to be honest.
 
"Lights will be a requirement pretty much any day soon. I think we'll have some lights from the shop to lend out. Night riding is addictive, once you've done it once you will want to get out there again as soon as possible. Even better, Ashton Court is a lot quieter at night of course, which is excellent!

"The off-road riding lights are more expensive, you are looking at £100 and upwards for a reasonable one. They are as powerful as car headlights, and allow you to ride off-road at night at the same speed as you would in the day. Night trails makes for a very dramatic ride, one you won't forget."

Meet at Mud Dock 6PM for 6.15PM each Wednesday to ride with Jon.
contact the Cycleworks to confirm what days we are riding out 0117 929 2151
Image via Mountain Bike Online

Women's Bike Workshop... any good?

A guest post from Katriel Costello (owner of a Trek Navigator) 

When you hear Mal, chief mechanic at the Mud Dock, talk about bikes you wonder if there’s anyone in Bristol who knows more about two-wheelers than him. And, if there is, just imagine the perfect cycling mean machine they’d be capable of building if they teamed up.

Navigator 2.0

We were here to learn all we could from Mal – at Mud Dock Cycleworks’ Bike-Fixing Babes Workshop. Upwards of 40 women came, their bikes congesting Mud Dock’s bike hoops and available railing space, and this on a rainy Friday night.

Every kind of cyclist was there, from commuters to road tourers to town cyclists, each with a different range of knowledge about their bike’s mechanics. Mud Dock workshops were pitched perfectly down the middle, allowing for all levels: from those who have never changed an inner tube to those who adjust their rear derailleurs just for fun.

There was a certain amount of trepidation about spending an evening with an expert, but when the workshop started off with the not-exactly-rocket-science but often overlooked fact that taking a brush and warm water to your bike regularly is key to good maintenance, we visibly relaxed.

A simple household brush and a bucket of water is key to keeping gears and brakes lasting longer. Sounds simple, doesn’t it? Yet a straw poll revealed that almost none of us clean our bikes regularly.

Mal and his obliging assistant, James, showed us how to take off a back wheel, the easy way to take off a tyre, how to stop gears making that annoying rattle and how to get up close and personal with your transmission.

Handy tips and hints came thick and fast: pump up your tyres regularly, every day if you’re doing a long commute, and after you’ve oiled your chain (that’s assuming you do), wipe off the excess from the outside – else it acts as a magnet to those bits of grit and dirt from the road.

Mal’s love of bikes is obvious and he loves to share his knowledge – it came as no surprise to hear that he’s been dismantling bikes in his bedroom since he was 12 (though let’s hope he’s not still doing that now).

So when you see a woman on a shining, gleaming bicycle in Bristol you’ll know she’s been to see Mal at the Mud Dock…

Keep updated on the the next Women's Workshop.

A private function

Anna on why Mud Dock wins with group bookers

“Mud Dock is popular for private functions and bookings. I organise those and I really enjoy it. Yesterday we had a large party in the cafe, a trade organisation, and I just got a fabulous email from the person there, saying how happy they were. That makes me happy, I told everyone in the kitchen, too. It’s nice to get these opinions.

“For the private events people book out the cafe as a whole, inside and out. Of course the balcony is a fantastic place to be with the views over the docks, the boats passing, always something happening, something to look at.

Weddings throughout the year
“Weddings are very popular and I’ve noticed they are happening throughout the year now, just the summer. I am taking bookings for next year already, so I can say the weddings side of this business is getting busier.

“Christmas, of course, we get a lot of corporate bookings, as well as private parties. The Christmas menu is now available, just give me a call on 0117 934 9734. 
 
“In the kitchen the number of staff goes up and down depending on the day of the week. Weekends we have a stronger team simply because it is busier.

“Weekends are our busiest time, but it also depends a lot on the weather. It so unpredictable here, we never know. For instance, we can be full, even if it is Monday afternoon, if it is sunny. 



The future is unwritten
“The weather is just one reason why it can be tricky to manage a team — I have to make sure we have the right number of people every day. How many people I need for a shift? It is tricky, it’s not just about making a rota, you have to be a fortune-teller! I judge the weather forecast, and factor in all sorts of other events. For instance the Harbourside Festival for instance. These have have a big impact too. This is not easy — but it is what makes the work interesting.

There's more from Anna on the magic ingredients at Mud Dock here.

Inside Mud Dock Cafe

Anna Grejner-Ciszkiewicz on the secret ingredient in the Mud Dock Cafe recipe

“We have got one of the most dedicated teams I’ve ever known. Many people won’t realise it, but working in the kitchen is one of the toughest jobs. If you’ve never done it then you can’t really know. And remember, every dish is made from scratch. So everything takes more time. We put a lot of time and love into each dish.

“The food is all freshly made and cooked, ever day, even the burgers and chunky chips. The eggs are free-range, every portion is made separately, individually. We make it all here in the kitchen. That’s why it all tastes so good!

“The fish of the day is something we are very proud of. Everything is ordered from the suppliers day by day. Nothing is frozen, we have daily deliveries, every morning… very early! We work closely with the suppliers to know what is good, day to day. Whatever is in season, we get the best fish.

“Mud Dock is also famous for our weekend brunches: they are the best. People come from far and wide just for the breakfast, honestly, it’s amazing. They come back again and again. If they are not Bristolians, and they are visiting the city, they make a point of coming here as part of their day.

“Now I am talking about it I don’t think we make enough noise about that."

In future posts Anna reveals more about what makes the Cafe so special

Locks, brands, money and word of mouth

Workshop manager Mal Armstrong with more insider knowledge

"People who own expensive bikes often don’t own locks. That might sound odd, but these guys would never let their bikes out of their sight. At Mud Dock the lock-up service we offer would make even these guys feel safe.

All in the detail

"Some people see a bike as just a means to an end — often this is to save them money. They buy the bike and expect it go on for ever. But it’s not like that, you have to look after it. That’s why we offer maintenance workshops.

"Many people come to us after a recommendation from a friend. Word of mouth like that is very common, and we get to know networks of people who have all suggested Mud Dock to their friends and family.

"And of course we also get some customers who come because they can only get a certain brand of bike here. All in all we really do have a cosmopolitan mix of people."

Our series on the view from within Mud Dock will continue with further posts

Variety is the spice of life

Cycleworks Manager Charlie Oborne on a unique Bike Shed

"People use our Bike Shed (lockup) for all sorts of reasons. We get cyclists that commute in from all over: Clevedon, Portishead and beyond - many other places around Bristol. They ride no-nonsense, working bikes that get them from A to B; they aren’t precious about how they look. 

"They value our Bike Shed, the fact that they can lock up, get a shower and go into work fresh for the day, it’s a good service we give them.

Light from the picture window floods into the Cafe

"Then there are other customers with expensive road bikes and who will regularly ride 120 miles in a sportive. These are the proper endurance guys, you could almost say they are semi-professional. They appreciate the knowledge, the facilities and the expert advice they find at Mud Dock.  They'll use the Bike Shed after a long ride.

"So, there are people who use the BikeShed to lock up on a daily basis, and others who use it after a long ride around Bristol. They they need somewhere safe to keep the bike while they have a meal upstairs in the cafe."

Some of a select range of bikes in store

More from the staff on life at Mud Dock over the next weeks.
What would you like to know about Mud Dock?

Spotlight on the Cycleworks

Workshop Manager Mal Armstrong on Mud Dock: the people, the customers, the ethos

"Mud Dock does occasionally feature super-elite bikes, and we do get to meet some top cyclists, but we are not elitist people here! Everyone that works at Mud Dock is extremely down to earth. That doesn’t mean we don’t offer a premium service: we certainly do.

"There are a lot of regular cyclists who use the cafe and also buy stuff from the shop. They like to make a day of it here, we are a kind of destination for them. These guys like the image of both parts of the business: the Cycleworks and the Cafe. 

"Then there are those who come into the shop but who aren’t even aware that there’s a cafe upstairs, they are solely focussed on stuff for their bike. Sometimes people come in to get something fixed, and we’ll say ‘why not have a coffee upstairs while we sort this out?‘ They had no idea the cafe was there. The two parts of the business fit together very well."

More from the Cycleworks team over the next weeks...

Wordle!

We've been more active on Twitter recently (@Mud_Dock) and here's a Wordle showing what we've been talking about...




Follow @Mud_Dock

Very cool sidehack

Bristol's Biggest Bike Ride was cancelled — but here is a cool sidehack doing the route (we don't stock it, sorry. You can get it here.)

Glasto here we come!

If it's June, and it's raining, then it must be Glastonbury! Seriously though folks we are delighted to be involved with the Pedal With PoWWow initiative that organised a guided bike ride from Bristol to Pilton where the festie is held.

Cyclists were able to dump their gear with us (driven by van to Glastonbury later that day) so they could enjoy the ride to the site without having the carry a tent and 24 cans of organic lager ;)

We nabbed a few of the brave bikers as they got ready to set off. Here's what they had to say...