45 Jamaica Street , Bristol BS2 8JP
Celebrating seasonal bounty and supporting the best of our local producers.
Our menus, designed by Head Chef Ian Clark, showcase ingredients that are selected for their locality, exceptional quality, and sustainable credentials. We endeavour to waste nothing, a motivation that fuels our creativity and has led us to some unique and special techniques for preparing and utilising often wasted ingredients.
Seasonal set menus celebrate seasonal bounty, and the network of small scale food producers we work with inc the Root to Fruit (V/VG) menus. They change regularly as new produce and forage come into season. The menus consist of a sequence of small plates and are designed for two to share but we can tailor the offering for parties with odd numbers.