Wilsons Restaurant
Modern British tasting menu with biodynamic wines.
| Date | Investors | Amount | Round |
|---|---|---|---|
* | £50.0k | Debt | |
| Total Funding | 000k | ||
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Wilsons Restaurant is a contemporary British eatery located in Bristol, UK, that emphasizes sustainability and seasonality in its offerings. Founded in 2016 by partners Jan Ostle and Mary Wilson, the restaurant has gained recognition for its commitment to using locally sourced and home-grown ingredients. Jan Ostle, the head chef, brings a wealth of experience from his time at the two-Michelin-starred The Clove Club in London, which has significantly influenced the restaurant's culinary direction. Mary Wilson manages the front of house and curates the wine list, which focuses on biodynamic and low-intervention wines.
The core of Wilsons' philosophy is its direct connection to its produce. A significant portion of the vegetables and herbs used in the kitchen are harvested from their own 2.5-acre market garden, located just a few miles from the restaurant. This allows the kitchen to work with the freshest possible ingredients, creating a menu that changes daily based on what is available from the garden and local suppliers. The restaurant operates on a set tasting menu format for dinner, offering a multi-course experience that showcases the best of the season. They also offer a set lunch menu. The business model is centered on providing a high-quality dining experience with a fixed menu, which allows for minimal food waste and efficient kitchen operations. The restaurant serves a clientele interested in fine dining, sustainability, and modern British cuisine.
In addition to its main dining service, Wilsons has expanded its offerings to include Wilsons Bread, a bakery that sells naturally leavened sourdough and pastries. This diversification provides an additional revenue stream and further integrates the restaurant into the local community. The restaurant has received positive acclaim, including praise in the Michelin Guide for its modern, pared-back dishes and its sustainable ethos. The interior is described as simple and unpretentious, allowing the food to be the main focus.
Keywords: sustainable dining, farm-to-table, set tasting menu, modern British cuisine, Bristol restaurant, biodynamic wine, seasonal ingredients, market garden, fine dining, chef-owned