Wilks Restaurant

For all the meat lovers out there, James will be cooking the best British game for one night only: Thursday 7th February, 7 course tasting menu (£78pp) with optional wine pairing (£58pp). A special night not to miss. Open at 6pm. For reservation please book online or call 01179737999. please share.

We would like to thank all our generous guests who have helped us raise £600 for one of our favourite charity Street Smart. The money collected in Bristol will be redistributed in Bristol in several charities.

We are very excited to re open tonight after a great break. The team is in full form and looking forward to welcoming you all again soon. James had refurbishment done in the kitchen and seem very pleased with it all. He can't wait to get on with it! #chefslife

Hello everyone, We wish you and your loved ones a very Happy New Year. To start the year, we have made some changes. In order to improve our team work/life balance, we are not open on Thursday lunch anymore. We are opened for lunch Friday, Saturday & Sunday. And to accommodate demand in the evenings, we now open Wednesday to Sunday at 6pm instead of 6.30pm. We hope to see you soon.

We are reopening tonight after annual leave & we are very happy to welcome 3 artists of very different backgrounds. We hope you will see it for yourself here if not check out their work: Taz Pollard (tazpollardceramics.com), Harriet Wood (instagram.com/hazard0ne) & Thomas Dowdeswell (thomasdowdeswell.com)

Early start at the wholesale fruit & veg market today with James. Beautiful bright colours and great smell with all the seasonal fruits especially the Cheddar strawberries!

morning delivery: beautiful wild salmon from day boat "Courage"

https://www.bristol247.com/food-and-drink /restaurants/wilks/
Just saw this nice review from @BristolCalling on B24/7

https://t.co/UWIBRy4zXX

We are thrilled to welcome artist Nick Bethell whose exhibition started today at wilks. Originally from East Yorkshire, Nick was educated at the renowned Leith School of Art in Edinburgh and then Leeds College of Art. He spent most of his career in London where he also studied etching at Putney School of Art. Recently he moved to Bristol to progress his passion for art and wine.
Statement: Where is the fun in simply copying? My paintings have a degree of separation from their... subject matter. I mostly paint from experiences and memories rather than from life or photographs, this makes my work both more personal and yet more open to interpretation. I like to challenge you, to encourage imagination so you can see it how you want to rather than being spoon fed images which may as well be photographs. I have a free approach to my canvases with an interest in mark making, colour and composition. I simply enjoy myself in the purest way I can while evolving layers and techniques within each piece.
Seascapes: I find it fascinating how the relationships between the water and the sky can be so playful. They trick us with their horizons depending on the time of day, weather, aspect of the horizon and direction of the sun or moon. When conditions are right it can illude us by appearing to have no horizon at all as tones seamlessly merge. Broken horizons come to light as mist draws in early at the break of dawn and occasionally even two horizons evolve from distant reflection. I enjoy nature’s beauty and aim to recreate that within my paintings by using both the textural and translucent properties of oil paint.
Nudes: Celebrating nature’s greatest creation. These are a sensual tribute to the delicate tenderness and perfection of the female form.
www.nickbethell.com
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Our new website is now live. Please have a look & let us know what you think. A very big thank you to our friend photographer Xavier Decup for the amazing photos. The essence of our cuisine really shines through. www.wilksrestaurant.co.uk

We have been selected this year to take part in the global "Gout de France / Good France" event which will take place on Wednesday 21st March. This is an evening organised at the initiative of the French Ministry for Europe & Foreign Affairs and the world famous French chef Alain Ducasse (3*Michelin). 3000 chefs from all 5 continents will be cooking at the same time a beautiful meal to promote French gastronomy outside France. This is to contribute to the reputation of France & of the country's culinary skills.
We will serve our regular "a la carte" or our "5 course tasting menu". Lets eat French!! Please call 01179737999 if you would like to be part of the special night. See you soon

Those 2 plates are just amazing! wilks restaurant has been voted Bristol Best Restaurant & Bristol Best French Restaurant by the Bristol Good Food Award 2018. How absolutely wonderful and unbelievable? We are thrilled. Thank you very very much to all our wonderful guests who voted for us. This means a lot to James & myself & to our wonderful team who is constantly giving 100% (George, Mitch, Julien, Mark, Cristian, Rosario, Camille, Roxane & Simone). #happyteam

What an amazing surprise today to see wilks on the Harden's list of the 100 best restaurant UK. Thank you very much to all of you who voted for us & a massive thank you to our great team Beatrice, George, Mich, Julien, Mark, Christian, Thomas, Rosario, Camille & Nicolas.

The white truffle from Alba has just arrived. We shave it at the table, over a uchiki kuri pumpkin risotto with parmesan Reggiano. The smell is incredible!

Five years ago we opened wilks, to celebrate we just had a refurbishment. We hope you will love the changes, we do! We owe a big thank you to Cécile Bell our interior designer & everybody else who was involved. www.cecilebell.co.uk

A Bristol Angel has landed in our courtyard. This is the prototype of a series of angels that will appear in the city as a reminder that we are all each others guardians. With courage, compassion and the right sunglasses, we can all be sublime...by an anonymous local street artist