BANK Bristol

BANK Bristol Independent restaurant cooking over live fire. Please send all enquiries to [email protected].

07/06/2026

Tempura smoked aubergine, barigoule & black beans.
A more summery take on the classic French barigoule.

Traditionally made with artichokes, we’ve swapped them for smoked aubergine - bringing a deeper, meatier character to the dish while still keeping the freshness and balance that makes barigoule so good.

The aubergine is lightly coated in tempura batter before being fried, giving it a crisp exterior while the centre stays soft, smoky, and rich from the fire.

Underneath sits a deeply flavoured barigoule - richer and more concentrated than the traditional version, full of slow-cooked depth and savouriness.

We fold through black beans for texture and earthiness, then finish the dish with mojo rojo and black garlic ketchup.

Bright, smoky, rich, and built for summer evenings at Bank.

06/06/2026

Will It Nugget? | Episode 1

Welcome to the first episode of a new Bank series - Will It Nugget?

The idea is simple. We take dishes and ingredients from our menu and put Jack’s nugget-making skills to the test.

First up: our slow-cooked lamb shoulder - the same one used for our Sunday lunches. Rich, smoky, deeply savoury… but the real question is:

Will it nugget?

Or will it not nugget?

Side note: Please be careful if you’re trying this at home. Jack has years of training. And several burn marks.

03/06/2026

Tempura smoked aubergine, barigoule & black beans.

A more summery take on the classic French barigoule.

Traditionally made with artichokes, we’ve swapped them for smoked aubergine - bringing a deeper, meatier character to the dish while still keeping the freshness and balance that makes barigoule so good.

The aubergine is lightly coated in tempura batter before being fried, giving it a crisp exterior while the centre stays soft, smoky, and rich from the fire.

Underneath sits a deeply flavoured barigoule - richer and more concentrated than the traditional version, full of slow-cooked depth and savouriness. We fold through black beans for texture and earthiness, then finish the dish with mojo rojo and black garlic ketchup.

Bright, smoky, rich, and built for summer evenings at Bank.

29/05/2026

Pork cheek, white onion soubise, bone broth.

A good example of what we love doing at Bank - taking a humble cut and giving it the attention it deserves.

Rather than slow-braising the pork cheek in the traditional way, we use the jowl, grill it gently over fire, and treat it more like a small steak.

The result is something rich, delicate, and packed with flavour, with that distinctive soft, bouncy texture that makes pork jowl so special.

Alongside it sits a blonde smoked onion soubise, bringing sweetness, depth, and that subtle smokiness that runs throughout so much of our cooking.

To finish, we pour over a rich house-made pork bone broth - slow-cooked for depth and savouriness - tying the whole dish together.

You’ll find this one in the starters section, though it eats with all the depth of something far bigger.

27/05/2026

Here’s How Chefs BBQ At Home | Episode 3 | Hot Honey Halloumi

Welcome to our Bank series -showing you how to take your summer BBQs up a level, The Bank way.

Today: Hot Honey Halloumi. A really easy vegetarian BBQ option.

Little tip - check the packaging on your halloumi. Some varieties are still made using animal rennet.

First step: tear the halloumi along its natural seam, lightly oil it, then place it straight onto the grill.

No seasoning needed - it’s already salty enough.

Cook over high heat to get a good char, but keep an eye on it because it cooks quickly. Once coloured, cut into chip-sized pieces and finish with chilli flakes, fresh herbs, and hot honey.

Your summer BBQs will never be the same again.

26/05/2026

Here’s How Chefs BBQ At Home| Episode 2 | Steak And Chimichurri With Burnt Shallots

Welcome to a new Bank series - showing you how to take your summer BBQs up a level, The Bank way.

A proper BBQ centerpeice - Season and oil the steak generously then straight onto the hot grill to build a really good crust. If you like your steak rare or medium rare focus on rendering the fat without over-cooking the middle.

A good trick is to use touch - the softer the steak feels the rarer it is and remember if it under what you like you can always put it back on.

Let it rest properly before slicing - Then serve with charred shallots and loads of chimichurri.

Your summer BBQs will never be the same again.

25/05/2026

Here’s How Chefs BBQ At Home | Episode 1 | Butter-Basted Spatchcock Chicken

Welcome to a new Bank series - showing you how to take your summer BBQs up a level, The Bank way.

First up: butter-basted spatchcock chicken. The perfect summer alternative to a Sunday roast.

Start by spatchcocking the chicken - remove the backbone, flatten it out, then skewer it so it keeps its shape over the grill.

Begin cooking over direct heat to crisp and colour the skin. Once you’ve got that char, move it further away from the coals so it can cook more gently through the middle.

If it starts colouring too quickly, finish it in a hot oven.

Right at the end, add butter and aromatics and baste continuously over the heat. Let it rest properly before carving.

Then finish with hot honey. Sweet, smoky & rich - exactly what good BBQ food should be.

Your summer BBQs will never be the same again.

24/05/2026

Coal-roasted scallops, coral Penang, puffed rice noodles.

One of the most interesting dishes on the menu right now - layered, bold, and full of depth.

Instead of using traditional fermented shrimp in the Penang sauce, we build it around the scallop coral itself.

The roe brings an intense natural richness and deep seafood flavour, while still allowing the sweetness of the scallops to stay at the centre of the dish.

The scallops are roasted over coal, giving them a gentle smokiness that runs all the way through the plate without overpowering its delicacy.

Alongside them, puffed rice noodles add crunch and texture - almost like a refined prawn cracker — soaking up the sauce while bringing lightness and height to the dish.

To finish, we dust everything with powdered black lime, adding a sharp, smoky citrus edge that lifts and balances the richness beautifully.

21/05/2026

Corn-fed chicken, asparagus, morels, Madeira miso sauce.

A dish that feels like spring in full swing.

Asparagus season is short, so while it’s at its absolute best, we make the most of it.

The morels are hand-foraged too, arriving in small and often unpredictable quantities - but that’s exactly how we like it. At Bank, we’d always rather work with produce at its peak than chase consistency for the sake of it.

Everything on the plate has its place. Fresh, vibrant asparagus. Deep, earthy morels. Rich, beautifully cooked corn-fed chicken.

To bring it all together, we finish the dish with a Madeira miso sauce - adding depth, savouriness, and richness while still keeping everything balanced, bright, and seasonal.

When this dish is on the menu, it’s the kind you come back for again and again.

19/05/2026

Our North Italian Fire Cooking Evening - 28 May

Join Jack for a one-night celebration of bold Northern Italian flavours, cooked over fire and done the Bank way.

Expect beautiful seasonal ingredients, rich Italian tradition, and dishes full of smoke, depth, and character - all brought together with our signature Bank flair.

Tickets are now very limited, so secure your seat while you still can.

See you on 28 May.

Book your tables here - https://www.sevenrooms.com/experiences/bank/world-fire-cooking-series-italy-6070622106730496

Address

107 Wells Road
Bristol
BS42BS

Opening Hours

Tuesday 6pm - 10pm
Wednesday 6pm - 10pm
Thursday 6pm - 10pm
Friday 12pm - 10pm
Saturday 12pm - 10pm
Sunday 12pm - 7pm

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