Award-winning restaurant to close after 13 ‘incredible’ years

The owners of The Ethicurean say that “the time is right” to close the restaurant.

You still have time to visit before it shuts its doors for the final time in mid-October after more than 13 years being at the forefront of the Bristol area’s food and drink scene.

The full Ethicurean “experience” now costs £150 per person for 14 courses over four hours.

The Ethicurean is within a beautiful Victorian walled garden, backdropped by the ever-changing Mendip Hills – photo: The Ethicurean

Since 2021, The Ethicurean has held a prestigious Michelin green star which highlights restaurants at the forefront of the hospitality industry’s sustainable practices and who act as role models to the rest of the industry.

In December 2022, the restaurant within a Victorian walled garden in Wrington – just the other side of Bristol Airport from Bristol – launched a crowdfunder to enable them “to stand a chance of still being here next summer”.

Before its recent changes and set-course menus, diners were able to pop into The Ethicurean for something as simple as a slice of sticky toffee apple cake and apple juice, with discounts given to visitors arriving by bicycle.

“Focussing on responsible practices, we are uncompromising in our pursuit for ultimate deliciousness,” say The Ethicurean team. “We serve multiple forward thinking courses, showcasing the incredible bounty around us.” – photo: The Ethicurean

Revealing the news in their latest newsletter, the Ethicurean team said: “After thirteen incredible years we will be closing The Ethicurean Restaurant at Barley Wood Garden in mid-October. With Matthew in Scotland and Mark keen to embrace some exciting new projects, the time is right to let go of our beautiful venue in Wrington.

“What a decade (and a bit) it has been! We are beyond grateful to each and every one of our gorgeous customers for their loyalty, friendship and support over the years. It has been an incredible journey and an overwhelmingly enjoyable one.

“To our staff, past and present, all wonderful characters, you helped to shape the restaurant and make it the very warm and welcoming place it is and enabled us to bring our vision to life for customers – thank you.

“We couldn’t have produced the experience we have without the support, passion, and beautiful products of so many fabulous growers, makers and suppliers who have shared our vision for a gentle footprint on our planet and responsible practices and produce. We have no doubt they will keep being brilliant and we aim to shine a spotlight on them over the next few months.

“To our friends in the industry, we also owe a debt of gratitude, over the years we have collaborated with so many, cooked alongside some very special chefs, popped up at some inspiring venues, feasted in the most spectacular settings, received support for fundraising initiatives and supported many great charitable causes. It’s not always the easiest sector to operate in but boy, it’s the most fun and attracts some of the best humans for sure.

“The Ethicurean brand will live on – Matthew has lots of ideas, and Mark will undoubtedly keep cooking and creating so do stick with us to find out what’s next! Follow on instagram, and keep an eye on our newsletter for more.

“We want to go out with a bang and one long summer party with a restaurant full of wonderful guests so do come and join us for one last time, or indeed for the first time, at this beautiful location – you can be sure of a very warm welcome and some incredible food and drinks.

Bookings are now open until the end of September for The Full Experience, Saturday & Sunday Lunches, and to enable as many people as possible to come we have also added our incredibly popular Wednesday Suppers.

“Join us this summer to celebrate a season end, to reflect on what’s been achieved, and to raise a glass to every incredible person who has made this possible. We can’t wait to welcome you.”

Main photo: The Ethicurean

Read next:

• Michelin green star for The Ethicurean
• Ethicurean crowdfunds ‘to stand chance of being here next summer’
  
• Ethicurean make vermouth from foraged herbs

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