The team are currently running a crowdfunding campaign to raise £1m towards the project, which will feature a taproom, brewery and dining space in the city's riverside Finzel's Reach scheme.
Sanchez-Iglesias, who is behind Bristol’s Michelin-starred Casamia and Paco Tapas, will operate a development kitchen on the first floor of the site.
The space is expected to have a small number of covers and focus on “experimental and innovative cooking”, though the chef is unsure whether the dishes will translate on to the menu at Casamia.
He will also create a separate offering for customers of the brewpub.
“Forming this partnership with such a well-respected force as Left Handed Giant and creating food to go with their beer is an awesome project to be involved with,” says Sanchez-Iglesias.
“The development kitchen will evolve and enhance everything we do at Casamia, with our hyper seasonal dishes on an ever-changing menu, using the best ingredients, cooking it to perfection and then finding out what it needs to make it better.”
The crowdfunding campaign hit its initial £400,000 target within a day of going live on Crowdcube and now the team are hoping to hit the £1m mark before its 30 March deadline.
Left Handed Giant, run by former BrewDog operations director Bruce Gray, has been brewing in Bristol since 2015.
The company has raised enough money to fit-out its new building, install the brewery and turn its existing site in to Bristol’s first dedicated mixed fermentation facility. All funds raised will now go towards covering the mortgage on the new site.
“The aim of this brewpub project is to create a world-class facility where communities of friends and investors can have a real input into the day-to-day of the business, as well as having the opportunity to drink locally brewed fresh beer,” says Gray.
At the time of writing the project has raised over £760,000 from 1044 investors, with 13 days remaining.
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