The new Audi TT. Redesigned, re-engineered, reborn and garnished with Roux Scholar’s HaTTusa canapés!

Saturday 15th November saw the arrival of the third generation Audi TT at Bristol Audi. An all-new iteration that combines the latest Audi technology with a striking evolution of its iconic design. Roux Scholarship Winner and Hattusa Head Chef, Paul O’Neill, was invited to cook and serve stunning canapés throughout the day, wowing guests and further reinforcing the link between the Audi Brand and fine dining.

New Audi TT at Bristol AudiBristol Audi prides itself on excellent products in its cars and excellence in customer service, similar values to those expected by guests at a fine dining restaurant.  Top chefs working with the Audi brand have included James Martin, Marco Pierre White and Heston Blumenthal!

Steve Smith, Head of Business at Bristol Audi, is a great supporter and proponent the Bristol chef scene. This is demonstrated in his sponsorship of The Chefs’ Forum since its inception in 2010 which brings top local chefs together and supports the next generation of chefs working with City of Bristol College and Weston College.  In celebrating this partnership, the Bristol Audi dealership has played host to a plethora of top-end food led events working with The Chefs’ Forum to showcase and support top local chefs and restaurants.

Paul and Steve Audi TT LaunchSteve said: “Every Head of Business at Audi is taken to a Michelin-starred restaurant on joining the brand to experience the level of food and service which should be mirrored at their dealership.  I was delighted that Paul O’Neill came to showcase his menu today and his canapés went down a storm with our customers”.

He continued: “We would say that with all of the top Chefs we share artistry, a passion and drive to be the best. Our discerning customers have high expectations of both Car & Cuisine! Young people and training & development are also shared goals between The Chefs Forum and Bristol Audi. Natural enthusiasm in a chosen profession is priceless, whether in a professional kitchen or dealership”

Steve and Paul with canapesPaul’s menu included Tandoori Monkfish, Cured Pork Tenderloin Sausage Roll, Beetroot & Goats Cheese Mille Feuille, Orange & Honey Madelines, Key Lime Pie and Salted Caramel ‘Hot Chocolate’.

The team at Bristol Audi often use the 5*AA Berwick Lodge for meetings and accommodation and frequently visits Hattusa, its fabulous 2AA Rosette restaurant headed up by top chef Paul O’Neill

Audi customers, existing and new flocked to the flagship dealership for the opportunity to test drive the new model that includes technologies like the Audi Virtual Cockpit and a new quattro system developed specifically for the brand new TT.

There are great plans on the horizon for future foodie events at Bristol Audi to further reinforce the relationship between the Audi brand, top chefs and fine dining.