TALLULAH SMALL
Restaurant Manager
Tallulah has established herself over a number of years in the culinary scene working within well respected and established restaurants across Bristol. She has developed a breadth of understanding, not only for food and flavours, but also the socially rooted fundamentals of breaking bread.
After getting into hospitality in Hampshire, she found her footing in Bristol’s lively hospitality industry within Season + Taste, where she first met and worked with Mark at Masa + Mezcal. After discovering a passion for mezcal and its ancestral roots in Mexican culture, this led her to take on the role of bar manager, before moving up to become assistant restaurant manager. Tallulah moved on to Root, as assistant manager for two years, taking over their drinks menu and fine tuning her creative palate with seasonal inspired cocktails, taking great inspiration from the produce and talent in the team, along with their ethos of sustainability.
Tallulah has played an integral part in COR from the beginning, before we opened our doors. She leads an excellent front of house team who take great care in their love of food, drinks and service, and are proud to be the welcoming face of hospitality. Since COR has been established Tallulah has completed two WSET Level 2 qualifications, in both wine and spirits, and is currently studying for her Level 3 in wine, with the ambition to become a sommelier. She curates the wine list, along with the full spectrum of drinks we offer at COR, and has a real focus on delivering an intoxicating cocktail menu. Championing local suppliers and distilleries, with the aim of producing as little waste as possible in the process.
When Tallulah’s not at work, she’ll likely be eating her way around Bristol with friends, or hosting them in her garden. She loves a good stress-relieving kickboxing class, yoga and watching the plethora of various live performances Bristol has to offer.
Tallulah's 3 reasons for success in the hospitality industry are; Passion, meticulous eye for detail & an ability to problem solve
VYCK COLSELL
Head Chef
Vyck is from a small seaside town in Kent but grew up in Reading where she started her career as an apprentice chef in a modern British neighbourhood restaurant and studied professional cookery. She has been cooking for over 14 years and has worked in all styles of food and cuisines from Moorish, Middle Eastern and Spanish to French fine dining, Italian and vegan street food. She spent a year working and living in Melbourne where she cooked outside smoking briskets and cooking whole pigs over coals, probably a career highlight for her!
Travelling is a big part of Vyck's life and she has already been lucky enough to spend time in countries such as India, Sri Lanka, Vietnam, Indonesia, Thailand and Europe. After a year away in New Zealand Vyck chose to call Bristol home where she now head's up the kitchen at COR with an incredible team of chefs creating seasonal menus with ingredient led dishes, inspired by her love for the Mediterranean. Vyck believes in using the best ingredients and letting them shine. Vyck's cooking is simple but big on flavour and full of love!
When Vyck is not running the kitchen at COR she'll most likely be cooking for friends at home, travelling, spending time in nature and going for long walks with her dog and partner Fee.
Vyck's 3 reasons for success in the hospitality industry are; passion, creativity and dedication.