welcome, we have re-launched 2019
Welcome back to the Ethicurean restaurant, bar and kitchen.
We’re re-opening our doors with an exciting reinvention of our menu.
Still guided by the seasons, our menu is led by the natural cycle of our garden, using ingredients that are always at their peak.
Celebrating the richness of the local soil, we pay tribute to the wonders of the plant kingdom, so from start to sweet end, the vegetable takes centre stage.
And for those who crave pasture reared meat & sustainable seafood, we create dishes that perfectly compliment the vegetable led menu.
01934 863 713
LONG LANE, WRINGTON, BRISTOL, BS40 5SA
For those who’ve been our guests previously, welcome back. And for those who are new to the Ethicurean, we look forward to meeting you.
" The Ethicurean restaurant is set in the enchanting Barley Wood Walled Garden, a perfectly restored Victorian kitchen garden, bursting with fertile life. But far from your usual garden cafe fare, gardener Mark Cox sends his produce to the restaurant in the delightfully scuffed former glasshouse to be made by the team into some of the most delicious, innovative, vegetable-focused cuisine in the land."
Five Distinct Seasons
scarcity Growth Fruiting Harvest Festivity
February is the season of ‘scarcity’, a time for imagination and creativity. April heralds the season of ‘growth’, when the garden begins to reveal itself for the coming year.
We taste the joys of ‘fruiting’ in June, whilst ‘harvest’ starts to show its riches some time in September (weather depending).
The ‘festive’ season begins in November and comes to a close with our spectacular January Wassail celebration.
The Whole Vegetable
We often receive glowing feedback about the vegetables and fungi grown on site by Mark Cox and the way we prepare them for our dishes.
We slow ferment garden produce and then tenderly cook it over charcoal to create vegetable centrepieces. All other elements to the menu are tailored to compliment these centrepieces.
British Charcoal Fired Kitchen
Cooking with fire and embers is firmly part of cultural heritage and we have redesigned our kitchen to further explore this tradition.
Now centred around an open charcoal grill our kitchen family imbue your food with aromatic profiles from subtle and nuanced to mineral, charred & umami.
Slow roasted pasture reared meat, sustainable seafood, whole vegetables, puddings and fruits dried by the dying embers all feature on our exciting new menu. New traditions will be forged.
a healhy gut, a happy mind.
Eating food rich in probiotics, fermented teas, tonics, foods that are truly fresh and alive is the best way to look after and nourish your gut. Scientific research is now proving that your gut health plays an integral part in keeping the mind well and happy. Our menu is designed mindfully of this, we have nearly a decade experience in fermentation and access to some of the freshest ingredients in the land.
Come and eat the foods that nourish our team.
a team who gather, together.
Our team gather together, foraging the garden & local lands each and every day before service to learn, share knowledge between themselves & gain awareness of the natural world. There is simply something rather special about being out in nature.
We aim to nurture an understanding and caring team eager to share their finds with guests and friends of The Ethicurean Family.
In support of Fungi in nature
While we do forage the local land for wild plant kingdom ingredients we have taken the decision to cultivate fungi in the garden and support local fungi producers to help support and reduce consumption of their wild mushroom counterparts.
We have been working with the educational group Forever Fungi, pioneered by Rich Wright to introduce and companion plant fruiting mushrooms throughout the garden beds and on inoculated logs around the cider barn on site. This will allow us unrivalled access to edible mushrooms, a great edition to our menu.
“Fungi have to be the most weird, wonderful and fundamentally important groups of organisms to have ever lived on our planet. They have created our soils, enabled complex plants and habitats to evolve and provided us with uncountable benefits in the forms of food, medicines and chemicals. Perhaps most importantly, they have taught us that all life is connected, organised and communicating, with fungi often acting as the bridge.” Rich Wright -Forever Fungi