Wilsons in Bristol is the picture of a perfect neighbourhood restaurant, serving up impressive modern British food made almost entirely from produce grown on its own allotment. Charmingly petite, it is one of just a handful of restaurants in the UK with a green Michelin star. However, despite its sustainability gravitas it retains a friendly local vibe with its chalked-up menu and warm service.
It was set-up back in 2016 by partners Jan Ostle and Mary Wilson whose combined energy and enthusiasm for hospitality is clear. The kitchen is run by Ostle, while Wilson’s experience in the biodynamic agriculture sphere helps to spur on the restaurant’s USP as somewhere which puts high-end produce front and centre. Alongside this, Wilson grew up in her family restaurant, which this iteration of Wilson’s is now named in honour of.
The menu changes regularly, and there’s a short, sharp billing that flexes with the seasons. Much of what makes its way to diner’s plates has been grown in the restaurant’s own small holding, and the restaurant also dry ages its own meat and fish, and makes much of its own charcuterie. Example dishes might include farm tacos, hoggit with aubergine and ewe’s curd, or a plate of dry aged trout with beetroot.
Come the evening, the six-course tasting menu offers you the very best of the kitchen’s inventions, while you can bag the same feast for less earlier in the day. Come at lunchtime and you’ll have the pick of six courses for £60 or a simple menu du jour with a glass of wine for just £25 per person. While some tasting menu restaurants can prove restrictive for guests with allergies, Wilson’s is able to cater to all dietary requirements as long as the team is given 48 hours’ notice.
Aside from the food, the drinks at Wilsons are particularly special. They’re interestingly sourced from a range of producers, with wine focused on organic and biodynamic bottles, and there are also some clever bottles made in-house too, such as the restaurant's parsnip vermouth.
The combination of sleek interiors, a charming team and robustly honest cookery keeps Wilsons busy all week. If you fancy trying the team’s fare, we’d suggest booking well in advance.