For our last night together in Bristol before a few restricted weeks, Alasdair treat ourselves to Ragu, the sister restaurant to our beloved Cor. Whisper it, though, I think Ragu might have outshone its older sibling. With minimal overlap on the vegan menu for Alasdair, we basically order our own small plates. We do, though, share the olives, as well as the focaccia with whipped bottarga butter for me and olive oil and a balsamic vinegar for him which is so good that our waitress goes and takes a photo of the bottle for us to take a photo of itself. I opt for two big small plates (which average out to two normal plates). The first, pappardelle served with slow cooked pig cheek in a rich, parmesan fuelled sauce that clings silkily to the pasta and coats the beautifully tender cheeks. For the main event, I have a dish that I had last year with Raph but in its full, unaltered form: venison - sourced from the immensely local Ashton Court - with gorgonzola dolce, dresssed in bone marrow butter, and some raddichio leaves for the illusion of balance. I am at least honest enough with myself in the moment to acknowledge that this was not a plate designed for one person, no matter how little else you order, so leave at least a bit of the gorgonzola, but I feel the joy of early onset gout coursing through my veins. We share the crispy potatoes, smashed into rosemary and garlic, and wander off into the night.