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SquareMeal Review of Wilsons

Bronze Award

‘We are Jan (Ostle) chef, Mary (co-owner) and Little Robin’ says the bare-bones website – a good fit for this dinky little restaurant in a converted shop on Redland’s Chandos Road. White walls, black floors and vintage vases of flowers reinforce the low-key vibe, but the food on offer is anything but prosaic – as you’d expect from a chef whose CV includes stints at The Clove Club and L’Enclume.

The owners gather, grow or hunt many of the ingredients that feature on their modest weekly changing menu, and the dishes coming out of the tiny kitchen arrive at the table bursting with the flavours of the season. Check the blackboard and you might find the likes of warm Jersey Royals with girolles or a pairing of rock oysters and Exe mussels with cod’s roe and cucumber, ahead of roebuck with beetroot and radicchio or cod accompanied by parsley, snails, pancetta and peas. To round thing off, there’s a choice of two desserts (perhaps English blueberries with crème fraîche and shiso) or cheese with truffle honey. The food is bolstered by a modest list of organic and biodynamic wines from small indie producers.

Good to know

Average Price
££££ - Under £30

Location for Wilsons

22a Chandos Road, Bristol, Gloucestershire, BS6 6PF

0117 973 4157


Opening Times

Wed-Sat 12N-3pm Tues-Sat 6-10pm

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