Condesa's Pipian Roja and toasted pumpkin seeds

Imogen Waite, owner of Bristol favourites Bravas, Gambas and Cargo Cantina shows us around her convivial countryside home in Long Ashton, and treats us to a mouthwatering recipe from their latest opening, Mexican restaurant Condesa, on Whiteladies Road. 

For Imogen, the powerhouse behind some of Bristol's most beloved restaurants, it was love at first sight for her Long Ashton home. "The moment I stepped through the garden gate, I knew this was the house for us. It is south-facing and centred around the kitchen and garden, which is perfect for our lifestyle. We love cooking, hosting, and being outside as much as possible."

"I love Long Ashton because I can still walk, run, or cycle to work in Bristol, but it feels rural. The spot is just beautiful and gets light from all angles at different times of the day, often dappled through the leaves of the huge walnut tree in our garden."

Practicality is paramount

With solid foundations to build upon, Imogen and her family carried out a complete renovation on the property, transforming the house into a stylish, modern-rustic space that supports busy family life.

"I am passionate about creating enjoyable spaces to be in that make life easier" explains Imogen. "Practicality is really important to me, and I wanted a space that works well with three small boys and a dog—a place that is easy to keep tidy and live in. Built-in storage and hardwearing natural materials that improve with age were also essential to me."

A space to gather

Indoor-outdoor living was a key element of the redesign, ensuring that the space worked for entertaining and family get-togethers. "Indoor-outdoor living was important to us, and we put a lot of thought into incorporating this into the house's design. We decided to have a covered outdoor kitchen and dining area instead of just extending the kitchen to enjoy time outside - despite the English weather! We also created one huge kitchen island rather than an island and a dining table, as this brings everyone together. While it is technically an island, we wanted to create the feel of a large farmhouse table."

The completed renovation is nothing short of spectacular, creating a cosy and welcoming home that can be enjoyed in all seasons.

"Our home has many spaces designed for relaxing and enjoying the environment. Whether it's having coffee on our bedroom balcony in the morning, cosying up by the log burner in the front room during winter, or sitting around the fire pit in the garden in summer, we've created different zones that can be enjoyed in various ways. It has made our home feel like a retreat from the world."

Renovation words of wisdom

While no home renovation is without its challenges, Imogen's experience in the restaurant industry helped her manage the project with patience and resilience.

"We faced the usual challenges, such as builders not wanting to be in each other's way and some tasks dragging on unfinished after the project ended. However, it went well overall without any major disasters. It was stressful, but my experience opening restaurants gave me good insight into what a big project like this entails. I love the creative process of a build and adjusting plans as opportunities arise."

A clear and organised project plan helped Imogen to keep the build on track. If you're planning a similar renovation project, her top advice is to "set deadlines with your builder and get them into a contract. Outline the expectations of everyone involved before you start."

Imogen's adaptable attitude also helped to keep things on track as she explains, "when things don’t go your way in a project and you can’t change it, don’t sweat it. You don’t really find out what worked and what didn’t until you have lived in the finished place for a year or so. Often, it isn’t what you expect that you end up loving or hating."

Pipian Roja and toasted pumpkin seeds

In honour of Imogen's latest culinary gem, Condesa, she shared their recipe for a flavourful Pipian Roja and toasted pumpkin seeds, a delicious accompaniment to grilled chicken tacos.

"Our head chef at Condesa, Sean Martin, kindly gave me the recipe for this Pipian Roja, a spicy paste made with chillis and sunflower seeds. It is a great accompaniment to grilled meat or vegetables. At Condesa, we serve it with heritage carrots which we have grilled on our open grill. 

We use soft corn tortillas for our tacos, I then grill some chicken breast in the pan which I had marinated in lime juice and chilli before laying it up on tacos with Pipian Roja, fresh coriander and toasted pumpkin seeds."

1. Toast the pumpkin seeds in the oven at 160c for 10 minutes. 
2. Place all the vegetables into a hot oven at 250c and char.
3. Remove the skins from the garlic. 
4. Blend the chillies. 
5. Add the chilli paste, charred vegetables and pumpkin seeds to the blender and blend on high speed. 
6. Add the lime juice and olive oil slowly through the top opening whilst blending.          
7. Taste and adjust the seasoning if necessary. 
8. Store in a sealed container for up to 4 days. 
9. Enjoy drizzled over chicken tacos or grilled veg.