Conrad at Jamesons

When Conrad Lynton-Jenkins took over the Bristol institution that was Jamesons, he sensibly kept the name to retain the loyal band of followers. Though now bright and modern, with white walls, decent art and clean, uncluttered floor space, there is still a hint of the traditional, with stiff linen and heavy cutlery. The modern food blends the best in Anglo-French traditions, whole roast wood pigeon glazed with honey & truffle perhaps, or peppered fillet of beef with fried courgette flower filled with foie gras & served with malt whisky sauce - and is all cooked with real flare by the proprietor himself.