BANK Bristol

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

Loch Duart salmon, cooked simply and left to speak for itself. Leeks braised slow until sweet, fresh peas, a finish of d...
03/09/2026

Loch Duart salmon, cooked simply and left to speak for itself. Leeks braised slow until sweet, fresh peas, a finish of dill and cream stirred through at the last minute. No tricks needed - just proper seasonal cooking, rich, fresh and comforting where it counts.

Smoked Squash Risotto - a rich and creamy risotto layered with sweet, smoky squash, topped with golden oyster mushrooms ...
01/09/2026

Smoked Squash Risotto - a rich and creamy risotto layered with sweet, smoky squash, topped with golden oyster mushrooms and crispy bacon.

Finished with a generous spoonful of chilli butter for a warm, spicy kick and a glossy, buttery finish.

31/08/2026

Jerk Barbary Duck Breast, Charred Sweet Potato, Duck Nugget.

Our Barbary duck breast is marinated in jerk seasoning, then charred over the fire for a deep, smoky flavour. It’s served with a duck nugget made from confit duck leg, alongside a silky sweet potato purée, roasted in the coals and blended with butter.

Finished with fondant sweet potato discs, barbecued for extra char, and a spiced duck jus to bring everything together.

27/08/2026

Conscious Fish supply everything that lands on the pass at BANK and Lapin, and it's not by accident.

We chose them for one reason: quality that's genuinely fresh, not just fresh on paper. Last week we went down to meet Johnny, who runs the operation, to see the process first hand - watching our order filleted and packed, then driven straight to the restaurant to be on the menu that same day.

We'll also be releasing some more short videos soon on our other suppliers for Bank & Lapin

Last week we spent time with some of the suppliers behind both BANK and Lapin's produce, tracing ingredients back to the...
26/08/2026

Last week we spent time with some of the suppliers behind both BANK and Lapin's produce, tracing ingredients back to the people growing and rearing them.

Seeing the farms & markets first hand, and understanding how our meat, mushroom & fish reach the kitchen, changes how we cook with it.

A sneak peek at our Christmas set menu, less than 90 days out. We know that's early, but last December taught us how qui...
25/08/2026

A sneak peek at our Christmas set menu, less than 90 days out.

We know that's early, but last December taught us how quickly tables fill and how stretched this time of year gets for everyone organising something.

So we're getting ahead of it now, for the early birds already planning the office do or trying to pin down a date the whole family can make.

Menu's built around the fire as always, and we can't wait to have you in for it.

BANK X LAPIN X BELMONT FEASTS We’re so excited to be teaming up with Belmont Estate for a very special one-off evening a...
23/08/2026

BANK X LAPIN X BELMONT FEASTS

We’re so excited to be teaming up with Belmont Estate for a very special one-off evening as part of their Feasts series.

For this one, BANK and Lapin are coming together for a relaxed, sharing-style dinner celebrating seasonal produce, fire-led cooking and French flavours - served around long tables in the beautiful watercress barns at Belmont.

Expect fire-cooked meats, seasonal vegetables, estate-grown produce and plenty to share, bringing the cooking styles of both kitchens together for one special evening.

We can’t wait to cook this one!

You can get your tickets using this link - https://belmont.estate/events-experiences/

21/08/2026

Christmas menu's live. Three courses, £49, running throughout December. Everything still comes off the wood fire, just dressed for the season - venison tartare with confit yolk and black garlic, wood-roasted scallops over Jerusalem artichoke purée finished with hazelnut and apple, roast venison with spiced prune and a port and juniper jus. Sticky toffee pudding to finish, made with pumpkin, ginger and date. Book your table now.

One week until Pecking Order returns. The pass is being run through, timings checked, and the whole team's locking in fo...
20/08/2026

One week until Pecking Order returns.

The pass is being run through, timings checked, and the whole team's locking in for full turnout on the night. Every plate takes coordination to land right, and that's exactly what this week's about.

Thanks to everyone who's already booked in, we'll see you at the pass. Jack

19/08/2026

Comment CHRISTMAS to get first look at our festive menu.

With just over three months to go, we're preparing hearty winter dishes, succulent game meats and indulgent puddings.

Secure your work celebrations, family gatherings and special events with us this Christmas.

Address

107 Wells Road
Bristol
BS42BS

Opening Hours

Tuesday 6pm - 10pm
Wednesday 6pm - 10pm
Thursday 6pm - 10pm
Friday 12pm - 10pm
Saturday 9am - 10pm
Sunday 12pm - 7pm

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