News / Restaurants
Bristol restaurant makes debut in UK’s top-100 list
Only one Bristol restaurant features in this year’s Harden’s Best UK Restaurants 2022.
The prestigious guide is based on an annual survey of 3,000 regular diners, and is now available as an app as well as a guidebook.
Casamia topped the table four years ago but does not appear in this year’s top-100.
Wilson’s is a new entry in the latest guide, with the Chandos Road restaurant praised as offering possibly the best value among the entirety of the national top-100 at around £50 per head.
“Unbelievable value for the most sensational food produced in a minuscule kitchen, agree fans of Jan Ostle and Mary Wilson’s hyper-local Redland bistro,” says the guidebook.
“Three cheers for this welcoming local, with very friendly, efficient, knowledgeable service in simple surroundings.
“The kitchen relies on home-grown veg and local suppliers to produce the most brilliant mixture of innovative dishes, textures and tastes.”
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Harden’s says that Casamia at The General overlooking Bathurst Basin in Redcliffe continues to be “Bristol’s brightest foodie star”, but a new direction under head chef Zak Hitchman has received a “mixed reception” from compilers of the guide.
Hitchman’s former employer, Ynyshir in mid-Wales, places seventh on the list, which is topped by Sat Bains in Nottingham.
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Read more: Casamia head chef on the restaurant’s remarkable transformation
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Bulrush on Cotham Road South in Cotham also features in the guide, with chef-patron George Livesey praised for “brilliantly original cooking”.
“Bristol continues to provide a wide range of outstanding dining options at all price points,” said the guide’s editor, Peter Harden.
He said: “This year’s achievement of Wilson’s – and the success of places like Bulrush – show that high culinary achievement does not need to be hugely expensive: what is more important is the opportunity for talent to thrive in small, independent venues.”
Bulrush was also praised in this year’s Harden’s Guide – photo: Martin Booth
Main photo: Martin Booth
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