An innovative South West spot that majors on home-grown produce


Founded in 2016 by partners in life and business Jan Ostle and Mary Wilson, Wilsons is a low-key yet innovative 24-cover restaurant that puts produce from its own two-acre market garden centre stage. Located 20 minutes’ away from the Redland venue in Barrow Gurney, Wilsons' regenerative growing operation is overseen by Wilson, who grew up in the business at her family’s West London restaurant Wilson’s (now closed) and trained in biodynamic agriculture. Ostle, meanwhile, cut his teeth in some of the UK’s best kitchens including The Square, Restaurant Gordon Ramsay and The Hand & Flowers.

Each week, the Wilsons team, write a menu that is nearly entirely based on what is to be harvested that week and what the team has preserved earlier in the year. Home-grown produce is supplemented by high-quality ingredients sourced from a small network of like-minded produces, including beef from biodynamic farm Three Pools; poultry from Woolley Park Farm; venison from Grove Game Larder; and pigs from the Belmont Estate.

In keeping with its neighbourhood location, the 24-cover restaurant is extremely affordable especially given the effort that goes into its growing and sourcing. A six-course tasting menu is offered alongside an even more good value ‘menu du jour’ (the latter even includes a glass of wine).

In 2022, the pair launched a bakery two doors from their restaurant. Wilson’s Bread Shop serves up home-baked breads, patisseries and desserts, hot drinks and surplus fruit and vegetables from the restaurant’s Market Garden with the simple yet commendable aim of providing local people with outstanding local produce.
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