Bristol’s food scene is starting to get its rightful recognition – and Wilson’s, nestled on Chandos Road in Redlands, stands out as the crème de la crème. If it’s not on your radar, it should be. 

The People

My first proper encounter with Wilson’s was at the inaugural Feast On food festival on The Downs in 2024. By chance, we stumbled into the ‘cooking demo & talks’ tent where Wilson’s founders – husband and wife duo Jan Ostle and Mary Wilson – were speaking about sustainability in the restaurant space. 

After the talk ended, Jan, who is Head Chef, took to the stage for a live cooking demo – venison was on the menu. The moment he was cooking, you could see he was clearly in his element. Jan’s raw and candid energy struck me; working in the hospitality industry – even at the top end – takes a toll. You give your heart and soul, often not for a lot, so you have to be passionate about what you do. 

Since then, Wilson’s has been on the top of our list to visit in Bristol. Fifteen months later, we finally took the plunge – lunch with my parents to celebrate my Dad’s birthday. 

The Restaurant

Wilson’s is a small, independent restaurant that thrives on its authentic approach to sustainability – and it’s far more than a marketing ploy. Much of the produce is sourced from their smallholding farm on the outskirts of Bristol city. 

The restaurant recently earned its first Michelin star in February 2025, where the infamous critics praised its “sustainability and careful sourcing of superb ingredients”.

“Sustainability and careful sourcing of superb ingredients are at the forefront”

– Michelin Guide

From the moment I sat down, I quickly realised that the entire team – from our server to the chefs – shared that same sense of purpose.

The fuss and fanfare that often accompany Michelin-starred dining can overshadow the reason most of us go – the food. But at Wilson’s, they turn that notion on its head. 

The decor was understated but elegant with subtle mid-century features that had been carefully curated. The small touches felt special – from the Sabre Paris cutlery to dried flowers from their market garden on the table and bistro-style coat hooks neatly lining the walls. This was the backdrop to our seven course meal. 

The Food 

The seasonal menu changes day to day and is written by hand on a large blackboard covering one wall. Led by produce from their two-acre regenerative market garden and products predominantly from across the British isles, each course was uniquely curated. 

Sustainable cooking led the menu with thoughtful choices on how to utilise every part of any given ingredient – whether tuna fish, or pheasant. 

For Bobby, the menu felt very fish heavy. To her credit, she always gives every dish a try! I was more than happy to polish off her plate of crab, squash and scotch bonnet – an unexpected meeting of ingredients. The sweetness of squash was gently subdued by the heat of the chilli, whilst the delicate crab melded the flavours together beautifully.

The standout savoury dish for me was the monkfish, celeriac, onion and fig. Monkfish can sometimes be tough or chewy when not cooked well – this was the opposite. The fish had been salt baked, the celeriac finely sliced with a mandolin, and all finished off with a sweet and flavourful onion and fig sauce. Perfection. 

The pheasant was a surprising delight – Bobby and my Dad particularly enjoyed this one. The pheasant, shot in Yorkshire, was barbecued and served with turnip, boudin noir (French for blood sausage – or better known as black pudding), and mustard. To ensure no part of the pheasant went to waste, we were also served a side of buttermilk-fried pheasant thigh with pickled horseradish. 

We also opted for the optional cheese course, sharing a plate for two between four (we were quite full at this point!). The Rollright, a washed-rind cow’s milk cheese wrapped in spruce bark, was paired with homemade rye crackers and honey, which complemented the woody notes and creaminess of the cheese.

Dessert is not ordinarily my favourite part of of a meal, but I would happily eat Wilson’s creations again and again. The palate cleanser of farm herb sorbet and meringue fired over coals was refreshing and zingy, setting us up perfectly for what I can only (poorly!) describe as a tarte Tatin inspired dish with an English twist. Apple, celeriac, rye, buckwheat and thyme – it tasted like autumn. The caramelised apple paired beautifully with the more earthy flavours of the other ingredients. More of this, please. 

The Drinks

My Dad and I both opted for the wine pairing (£55pp), whilst my Mum and Bobby tried non-alcoholic options and shared a carafe. For those that don’t drink – or are on driving duties – Wilson’s hasn’t forgotten you. The thoughtfully designed non-alcoholic menu included Dill Lemonade and Plum and Rosemary drinks, amongst other options.

The wine menu was solely focused on organic, biodynamic wines, which chimed with the restaurant’s overarching ethos. 

Notable pairings were Domaine Lissner, Riesling Wolxheim 2023 with the appetisers and bread courses – a bold and textured French wine from the Alsace region. Slightly petulant due to being bottled without fining and consequently keeping some of carbonic gas as a natural protection. 

The natural Italian red, Frappato Zappa e Puta 2023, was equally memorable, with red berry and blood orange aromas that paired wonderfully with the pheasant course. Created by two winemaker friends, this lovely cuvée hails from Southern Sicily. 

Finally, I have to devote a paragraph to the most delicious homemade limoncello I’ve ever tasted. Gorgeously balanced, the flavours were spot-on – without the harsh bite you so often have with limoncello. Made in-house, I’ll definitely be placing a request for several bottles for Christmas! 

“The most delicious homemade limoncello I’ve ever tasted”

-Meg

Wilson’s isn’t just a restaurant – it’s a love letter to sustainable British dining. Every dish tells a story, and every flavour has purpose. For anyone living in or visiting Bristol, this small spot on Chandos Road is a must.

Seven course set menu for lunch or dinner – £78

Three course set menu for lunch – £39

Watch Wilson’s feature on Apple TV’s show Knife Edge: Chasing Michelin Stars – Season 1, Episode 5