Bank

At this Bristol restaurant, fire is more than a cooking technique; it’s the thread that runs through the entire menu. From vegetables grown on the restaurant’s own smallholding to meat sourced within a 30-mile radius, every ingredient is shaped by smoke, flame and careful attention to seasonality.

Set within a former bank building just south of Bristol city centre, Bank has become one of the city’s defining neighbourhood dining spots. Head chef and co-owner Jack Briggs-Horan draws inspiration from British produce and borrows flavours from around the world to create dishes that feel both familiar and unexpected.

The restaurant has recently moved from a sharing plates set-up to a more traditional course-led menu. Dishes like wild venison and smoked beetroot tartare with black-garlic kewpie, salt-marsh lamb saddle with celeriac, Guinness jus and Roscoff onion, and smoked chocolate ganache with miso caramel and peanut butter sorbet, all demonstrate the restaurant’s confident approach to fire cooking.

Schedule a return visit for breakfast on a Saturday or for Sunday lunch – consistently regarded as one of Bristol’s best.