Set in a former Lloyds Bank less than a ten-minute walk from Bristol Temple Meads Station, neighbourhood restaurant BANK has a city-wide reputation for its contemporary flame-cooked sharing plates.

Crisp white walls offset by navy wood panelling and caramel-leather banquettes sit beneath exposed lightbulbs in an easy-going atmosphere that’s all about sociable feasting. At BANK, fire is treated more like seasoning than a method of cooking and is incorporated into every dish on the menu – even desserts.

Head chef and co-owner Jack Briggs-Horan champions local ingredients, with all meat sourced from within a 30-mile radius and vegetables harvested from the restaurant’s own smallholding.

And while BANK enjoys a loyal following for its Sunday lunch (voted among the top 10 in the country), the main menu features a generous selection of sharing platters, the ingredients of which change regularly to reflect both the seasons and Jack’s penchant for fusing flavours from different cultures. For example, pork belly and octopus with Sichuan and orange kosho sit happily alongside Hereford sirloin, rendang, grilled bone marrow and charred pineapple.

Special occasion? Plump for BANK’s relaxed take on a tasting menu and leave the dish decisions in the hands of the kitchen. Designed to share, this four-course feast is made up of a selection of favourites from the seasonal menu.

Trencherman’s tip

Keep an eye out for special dining events such as the pop-up Christmas Eve brunch.