Wilks

Silver Award
1 Review
££££
Modern European

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SquareMeal Review of Wilks

Silver Award

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.”

Good to know about Wilks

Average Price
££££ - £50 - £79
Cuisines
Modern European

Location for Wilks

1 Chandos Road, Redland, Bristol, BS6 6PG

0117 9737 999

Website

Opening Times of Wilks

Thurs-Sun 12N-2pm Wed-Sun 6.30pm-9.30pm

Reviews of Wilks

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1 Review 
Food/Drink
Service
Atmosphere
Value

Paul A

Michelin wrong again
30 January 2018   
From the unprepossessing shop-front style entrance to the restaurant one passes into an attractive, well laid-out dining room with stylish artworks lining the walls. We were seated immediately, but there was something of a wait before we were given a menu to inspect and a further delay before we were asked if we wished to have an aperitif. The rather unrelaxed francophone staff did their job, but the wine waitress failed to understand that a wine “flight” meant the same as a wine “pairing” for the tasting menu we selected. The latter comprised an amuse-bouche of foie gras and smoked duck salad, a partridge ‘choux farci’ in which I found a piece of bone, halibut fillet, roe deer saddle and haunch, lemon leaf panna cotta, and a citrus meringue sphere. We enjoyed the roe deer.
Food & Drink
Service
Atmosphere
Value

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