Harden's survey result
James Wilkins’s “world class” food delights a committed fanclub of his backstreet Redland HQ, where “classical cuisine with imaginative flavouring” is “impeccably served, but in a manner that’s in no way stuffy”. If there’s a reservation it’s the “slightly dull room” – but in a better location this could rival Casamia as Bristol’s most highly rated destination.
“James Wilkins is one of the best chefs in Bristol” and his backstreet Redland haunt “goes from strength to strength”. The site is a modest one ambience-wise, but pepped up by its superb service (“welcoming, courteous, knowledgeable, efficient, discreet!”) and “his cuisine is exceptional, both in presentation and combination of flavours”.
“James Wilkin’s superbly presented food is a delight to behold and enjoy”, according to the vast majority of reports on his “lovely and high quality” small haven in a Redland backstreet (still remembered by some as Stephen Markwick’s Culinaria, long RIP). Notwithstanding a recent refurb, the ambience is the weakest link, but fans say “it doesn’t matter when the food’s this good”.
“A worthy successor to Stephen Markwick and Culinaria”; James Wilkins’s “unpretentious”-looking Redland bistro is “deserving of all its awards”; it is clearly now “the best place in Bristol”, thanks to his “amazing” cuisine, and the “superb” service.
Wilks Restaurant Diner Reviews
"Solid one star food, not the greatest of locations though."
"From the unprepossessing shop-front style entrance to the restaurant one passes into an attractive, well laid-out dining room with stylish artworks lining the walls. We were seated immediately, but there was something of a wait before we were given a menu to inspect and a further delay before we were asked if we wished to have an aperitif. The rather unrelaxed francophone staff did their job, but the wine waitress failed to understand that a wine â€œflightâ€ meant the same as a wine â€œpairingâ€ for the tasting menu we selected. The latter comprised an amuse-bouche of foie gras and smoked duck salad, a partridge â€˜choux farciâ€™ in which I found a piece of bone, halibut fillet, roe deer saddle and haunch, lemon leaf panna cotta, and a citrus meringue sphere. We enjoyed the roe deer."
"Front of house is welcoming & sets the tone for an imaginative and well-priced lunch. The ambience is quiet."
1 Chandos Rd, Bristol, BS6 6PG
|Wednesday||12 pm-3 pm, 6:30 pm-10 pm|
|Thursday||12 pm-3 pm, 6:30 pm-10 pm|
|Friday||12 pm-3 pm, 6:30 pm-10 pm|
|Saturday||12 pm-3 pm, 6:30 pm-10 pm|
|Sunday||12 pm-4 pm, 6:30 pm-9 pm|