Photo: Emil Bendixen
Wilsons Restaurant
76-80
Gastronomy points 2025
Respect for quality and craftsmanship
Over 25 people are employed at Wilsons Restaurant in Bristol; working on the farms, in the bakery, or at the restaurant. The garden supplies the restaurant year-round, achieving 85 percent self-sufficiency in vegetables, herbs, and edible flowers during the growing season. The cooking is sensory and beautiful, with all unnecessary elements stripped away from the plate—here, the ingredients shine in their full glory.
Sustainability highlights
- More than 75 percent of ingredients are sourced locally
- Whole-animal butchery approach
- Fish sourced from small Cornish businesses
- Waste is composted on-site
- Meat comes from small-scale farmers and game hunters