A toast to farm-to-fork: Wilsons’ recipe for success

A spotlight on Bristol's Wilsons

Redland’s Wilsons is all about winning wines, wholesome food, and farming flavours. The homely restaurant is rooted in sustainability and passion for local produce, earning a Michelin Green Star after placing themselves at the forefront of the hospitality industry for both their ethical and environmental standards.

Founded by Jan Ostle and Mary Wilson, the restaurant reflects their journey from working in prestigious London kitchens to establishing their own space focused on simplicity, quality, and ethical sourcing. Their commitment to sustainability is evident not just in their menu but in every aspect of the restaurant, including their farm. Come with us to explore the cosy magic that is Wilsons…

Opening their doors in 2016, Wilsons is a small, independent-owned farm-to-table restaurant serving up contemporary fare in an exceptional manner. Cute and quaint, the storefront and peeking interior is a delicate balance of white and wood, exuding calm and cosy vibes. The tables provide the perfect seating for an intimate, close meal with your company, and tasteful farm-themed decor brings a touch of nature to the room.

Speaking of, Wilsons’ 2-acre farm plays a crucial role in their operation, supplying much of the fresh produce used in the kitchen. The farm embodies the restaurant’s philosophy of sustainability, employing organic practices and focusing on biodiversity. By growing their own vegetables and herbs, Jan, Mary (who is trained in biodynamic agriculture), and the rest of the team ensure their ingredients are of the highest quality and that the farm-to-table connection is maintained.

The farm is located just 20-minutes away from Wilsons, with produce being harvested twice a week for the restaurant. The menu is then created around that week’s harvests.

The menu at Wilsons changes frequently, with a focus on minimalism and creativity. The concise menu typically offers a set of courses, allowing guests to experience the full range of what the current season has to offer.

Past seasonal delights have included dry-aged duck, beetroot, strawberry, & elderflower, Barbecued saddleback pork, pigs head croquette, carrot, kale langoustine sauce, & strawberry chutney, Raw Cornish seabass with nettle tips, homemade buttermilk, wild garlic oil, & radishes, and Cheddar strawberries macerated with pine tips, & rapeseed oil ice cream.

Complementing their food is a carefully curated short wine list that emphasises organic and biodynamic wines, and is frequently changed. All of their wines are produced by small scale growers and makers, made using low intervention and natural techniques for the best tasting drops. Ask for a recommendation when ordering if you’re just after a glass, or opt for the full wine pairing with your meal for £50.

If wine isn’t really your thing, a list of homemade, non-alcoholic drinks using herbs, fruit and flowers from the farm is also available.

For a mind-blowing experience of flavours and concepts you may have never stumbled across before, a trip to Wilsons is mandatory for all adventurous foodies. Each dish is out-of-the-box and deliciously fresh, alongside the knowledge that your visit is sustainable. Wilsons is open Wednesday to Saturdays, for lunch and dinner sittings.

You’ll find them at 24 Chandos Road, Bristol BS6 6PF. Be sure to book your table with Dish Cult!