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Chef James Wilks got his first break as a teenager working at Midsummer House in Cambridge, before travelling the globe and cooking in some serious Michelin-starred restaurants including Michel Bras in Languiole. Fast-forward a few years and James now has his own Michelin-starred gaff in Bristol – with a mini art gallery attached. The food here is contemporary, seasonal and “faultless”, with West Country producers making a big contribution and culinary ideas gleaned from the chef’s travels: ballottine of partridge with aubergine purée, pickled ceps, rocket and partridge-jus vinaigrette; wild turbot fillet with bulgur wheat, kohlrabi, baby leeks, cured citrus and capers; dry-aged saddle of roe deer with butternut squash, red Russian kale, turnips, calcots, orange and juniper. After that, don’t miss Wilks’ signature meringues or desserts such as stuffed raspberry tart or even the French cheeses ‘selected and ripened by Hervé Mons’. Fixed-price deals are terrific value, and there are bargains to be had on the youthful wine list. “Great service for a special occasion too.”
0117 9737 999
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