Nothing enhances a fine dining experience better than great conversation, which is what you always get at The Pump House, in Bristol, and that’s just with the staff.
The restaurant team is dedicated to ensuring guests enjoy more than the menu in a stand-out evening, and part of that involves real engagement between staff and diners.
We are passionate about what we do and are delighted when customers are happy to enjoy a good chat about the food and drink being served,” says Daniel Obern, The Pump House’s Proprietor with Head Chef Toby Gritten.
“We are all knowledgeable and well trained, yet bring our own personalities to the table, aiming to give a refreshing, exciting dining experience that is consistent yet variant on who is looking after you. We have a lot of repeat custom and this is not just down to the food but to the staff.”
The mezzanine restaurant with a ground floor dining area and beer garden overlooking the docks is now deemed a most desirable dining destination. The bar has an extensive range of drinks, including a spectacular collection of almost 400 gins, over30 whiskies, an award-winning wine list and local ales.
At the heart of everything is the food. The last six years have seen The Pump House earn a place in the Michelin, Good Food Guide and AA Guide, with two rosettes and notable wine list award, and win the titles Bristol’s Best Restaurant and Best Chef.
There’s a choice of two menus, a la carte and tasting, the latter more an exploration of fresh, local and foraged produce and served with an optional wine flight.
Thanks to passion, enthusiasm, quality, skill and a lot of hard work, The Pump House enjoys a firm identity within Bristol’s ever changing food scene and now, for 2015, Toby and Daniel are looking to bring their golden touch to their third hostelry.
For more about The Pump House, its opening times or to book, visit www.the-pumphouse.comAlternatively telephone 0117 9272 229 or email info@the-pumphouse.com