News / Advertising Feature
New ‘home-style’ restaurant to open on North Street
Get ready for an exciting new dining experience opening this Thursday, October 3, on North Street, Bedminster.
BAYT, the brainchild of the team behind wine-bar KASK and private chef Melissa Meakins, is all about elevated home-style meals in a friendly, welcoming setting. Inspired by the warmth of meals shared with friends, BAYT combines wild meats, sustainable seafood, and the drinks that go with them.
Charlie Taylor, co-owner of KASK, explains the concept: “It’s simple – come over, and we’ll feed you. Our friends meet once a month for a home-cooked meal, bringing along drinks to share.
is needed now More than ever
“We wanted to bring that experience to more people. Fish, meat, and sides, paired with wines and beers from our shelves. Nothing fancy, just super tasty food and drinks in, what we aim to be, the friendliest restaurant in Bristol. It’s exactly the kind of place we’d want to go to with our friends.”
The menu at BAYT will change regularly
With a twist on surf and turf, the evening dinner menu changes regularly, offering dishes like venison and bone marrow tartare, wild meat ragu, Porthilly oysters, and scallops with garlic butter and dill oil.
Guests can grab a quick bite, but Charlie and Melissa recommend the no-menu option. Just sit back, relax, and let the team bring out the food – just like a meal at home with friends.
Sustainability is at the heart of BAYT, with every dish celebrating seasonal ingredients and minimizing food waste. Melissa Meakins says, “The food reflects my passion for the environment. Using wild meat and sustainable seafood means we work more in harmony with nature, which fits perfectly with KASK’s focus on sustainable vineyards.
“We’re also aiming for a zero-waste policy – for example at our Sunday roasts, if guests clear their plates, we’ll bring more, just like at home.”
The BAYT roasts use wild meats like venison
BAYT’s Saturday brunch, served from 10am to 3pm, showcases seasonal flavours with highlights like venison steak with duck eggs, a hearty kitchen breakfast, and BBQ beans with toasted focaccia. And don’t miss what’s said to be Bristol’s best filter coffee from local favourites Extract Coffee Roasters.
On Sundays, BAYT reinvents the classic roast with wild meats like slow-roasted wild boar porchetta and venison haunch, served with traditional trimmings, plus baked seasonal fish for seafood lovers.
The wild meat ragu will surely be a popular dish
The name BAYT, meaning ‘home’ in Arabic, reflects the restaurant’s relaxed, welcoming vibe. With Maddi Church from The Malago joining as manager, guests can expect a friendly face and a warm atmosphere every time they visit.
All photos: Kitchen by KASK
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