New four- or seven-course evening menus at Wilsons aim to “truly celebrate British produce and sustainability”.
Much of the Redland restaurant’s new daily-changing menu will come from their own farm in Barrow Gurney as well as some of the best produce from Bristol and the South West.
A plat du jour lunch for just £10 remains one of the best lunch deals in the city, with the set menus in the evenings costing £40 for four courses or £50 for seven.
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Jan Ostle and Mary Wilson opened Wilsons on Chandos Road in 2016, with the pair ensuring that sustainability is the focus at every phase of the development of each dish.
Their kitchen garden has been recently expanded into a farm, allowing for more space to nurture and keep animals, and grow fruit trees – with a new polytunnel filled with crops, herbs and winter leaves.
Many dishes on Wilsons’ menu such as raw mackerel with a confit rock oyster follow a cyclical cooking style.
The mackerel, served with a dressing made from smoked mackerel bones and radishes, sees Jan taking the waste from cooking and reimagining it back into subsequent dishes.
Butter will be churned in-house and the restaurant will now only be using bio-degradable packaging.
“Establishing a set menu format for the evening will allow guests to be treated to a more comprehensive dining experience and develop an in-depth understanding of the sustainable ethos of Wilsons,” say the team.