BANK Bristol

This beautiful pumpkin dish has made a triumphant return to our menu since appearing last Autumn. It's been somewhat updated, and rather excitingly, a little more sustainable ♻️

This year, the dish features some beautiful Turk's Turban Squash grown on our Roots allotment on the outskirts of Bath 🌱

Roasted over our open fire, the charred pumpkin is served on a bed of pumpkin purée, with pillowy gnocchi parisienne, and a healthy bath of brown butter + hazelnut (a beurre noisette noisette, if you will) 🧈

As the Summer slowly draws to a close, we will be serving up the last of this season’s menu over the coming weeks.

We have space for you throughout the week, so tap the link in our bio to reserve a table 💙

COURGETTES

Grown by us.

Over the past couple of months we’ve begun harvesting the first crops from our restaurant allotment in Bath 🌱

We’re excited to bring more and more homegrown produce to our menu. Restaurants can be challenging to run in a sustainable way, but this is a good step in the right direction

We had a blast at over the weekend!

On Saturday, delivered an amazing fire cooking demo on how to use fire to bring your desserts to life 🔥 🫐 🍍

We’re now firmly back in the restaurant for the foreseeable, and would love to have you join us for a bite to eat or a few drinks

Tap the link in our bio to join us for food, or pop by for a walk in 🍻

A throwback to a stunning Jersey Royal tartare from last Spring 🥔

Tables available for lunch and dinner today. Drop in for a spot of lunch before the England game, or join us for dinner to avoid the crowded pubs 🍺

Tap the link in our bio to reserve or pop by for a walk in

We’ll be spending the weekend at delivering chef demos and cooking the Sunday Feast 🔥

Jack will be delivering a fire cooking masterclass today at 1:30pm

On Sunday, we’ll be cooking the Sunday Feast for 200 lucky festival goers!

If you see any of the team wandering around, come and say hi 👋

Is there a more classic indulgence than steak and chips?

We offer a BANK twist on the quintessential date night by cooking up these sharing 20oz (570g) Hereford Cross Sirloins from Origin Butchers 🥩

We top each sirloin with a healthy portion of beef shin rendang, a big bit of grilled bone marrow, and charred pineapple 🦴 🍍

Best enjoyed with our black garlic + amino butter fries 🍟

Our Puglian Burrata has been a firm favourite of our new menu. Served with a deliciously smokey beetroot purée, blackberries, and treviso.

Open from 6pm Wednesday for you to come and try it.

A few days ago, we hosted the magnificent cheese makers/ charcutiers/ farmers of at our restaurant for an evening of food centred around regenerative farming and local produce

and shared cheese and stories from the farm in between courses and we poured some beautiful ciders from Sam and Beccy at

Stunning local produce and good vibes

- 24 miles from the restaurant
- 24 miles from the restaurant
- 6 miles from the restaurant
- 41 miles from the restaurant
Our own allotment () - 9 miles from the restaurant

Everything over fire 🔥

For us, fire is seasoning. Sometimes the star of the show, sometimes a supporting act, but always present on our menu. There can be a temptation to let fire and smoke dominate, but we prefer to use it to varying degrees (pun intended).

From sirloin cooked over smouldering embers, to softly smoked fruit for dessert, there's a lick of fire in every dish 💨

Come and get a Sunday Roast before it comes home 🏴󠁧󠁢󠁥󠁮󠁧󠁿 ⚽️

We have some limited space available this afternoon for Sunday Roasts. It really is the best way to prepare for an evening in the pub 🍻

Tap the link below to reserve, or give us a call on 0117 452 7536. Booking recommended.

Book | BANK Book a table at BANK, and join us for either lunch or dinner

🎉 BANK’S 3RD BIRTHDAY GIVEAWAY 🎉

To celebrate three brilliant years of good food + drink, we’re pulling together an incredible giveaway for all of you who have supported us along our journey!

We’re going to give THREE lucky winners some incredible prizes including:

2 x tickets to our upcoming collaboration with Dairy on 17th July
A four course FEAST for two people
A three course set lunch for two people

Here’s how you enter:

Like, comment, save, or share to your story- 1 entry
Tag a friend - 1 entry per comment
Subscribe to our newsletter - 5 entries
Book a table before 22nd July - 25 entries

You must be following for your entries to be counted!

We’ll be announcing one winner every Monday for the rest of July 🏆

Good luck!

Another guest favourite has made it's return to this month's sharing plates menu.

Smoked Pork Belly, Pickled Watermelon Sald, Mission Crab Butter 🐖 🦀

With just a little over a week until our collaboration with Westcombe Dairy and Landrace Milling, we have a few tables available.

If you're a fan of cheese and charcuterie, then you simple have to come and learn more about what Westcombe are doing.

Five incredible courses focussed around Westcombe's cheese, charcuterie, and sustainably farmed meat. Betwen courses, you'll hear from Tom of Westcombe about their approach to farming while he plies you with some of their star products.

Alongside you meal, we'll be pouring some beautiful ciders from Wilding Beer & Cider from Chew Magna to round off the evening

Tap the link below to nab a table 👇

https://loom.ly/43kyCxc

Bank | Westcombe Dairy x BANK Come join us at Bank for a Westcombe Dairy x BANK!

If you're nursing a sore head as a result of the football last night, a Sunday Roast will surely cure your affliction. Tap the link in our bio to reserve or give us a call on 0117 452 7536

This beautiful burrata dish has made a triumphant return to our Sharing Plates menu!

Puglian Burrata, Smoked Beetroot, Blackberries, Chicory

We have space throughout the weekend, so swing by for a walk in, or tap the link in our bio to reserve a table 💃

Doors open from 6pm tonight for dinner service! Swing by for a few plates or a couple of drinks 🍸
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WE'RE OPEN! 🔥

We're so happy to be reopening after our wonderful team enjoyed a week of R&R. We're now back for until Christmas, and have some incredible events and menus lined up for the coming months

Swing by for a bite to eat soon, we'd love to see you
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We're so excited to welcome Westcombe Dairy to BANK on Wednesday 17th July for a special night of collaboration.

Tap the link below to reserve a spot!

https://www.sevenrooms.com/experiences/bank/westcombe-dairy-x-bank-5706236429565952

Just a few more days of our Summer Break. We can't wait to reopen our doors and light our fire on 3rd July 🔥

We're thrilled to be included in the Good food guide for 2024! 🎉

It's such a testament to the amazing work that our team does each day. This week, we're taking a short Summer break, and will be back to business as normal on Wednesday 3rd July.

We've got some amazing events coming up, so keep your eyes peeled for our announcements (newsletter subscribers always get first dibs)

See you next week!

Our fire is lit for our last Sunday service before our Summer Break! 🔥

We have a bit of space available today for some spontaneous tables. Tap the link in our bio to reserve, or pop by for a walk in.

🔔 CLOSING 🔔

(for a week)

Hello folks 👋

Brief announcement that we will be closing for our Summer break next week (24th June - 2nd July) ☀️

Our wonderful Restaurant Manager Sarah is tying the knot and it’s Glastonbury week, so we’ll be taking the week off to recharge before an absolute jam packed second half of the year!

If you don’t want to wait until July to dine with us, please do swing by for a bite to eat or a drink with your mates 🍸

We have some availability Thursday - Sunday this week and we’d love to see you before we clock out 💙

Tap the link in our bio to reserve a table, or swing by for a walk in 💃

We’ve had a couple of cancellations for our Thai Fire Cooking event tomorrow evening, so we have a couple of tables available!

Drop a comment below and we’ll send you the booking link 🇹🇭 🔥

We can’t wait to have join us again on September 10th for an incredible night of Persian Fire Cooking 🇮🇷 🔥

Tap the link in our bio to book your table

Our Spring Sharing Plates have been exceptionally well received, and if I may say so myself, I feel as though this is one of our best menus yet

As Summer approaches and another menu change looms, whether you’re after a feast or nibbles, we implore you to join us for a bite to eat before everything changes once again 🌱

Favourites from the current menu are as follows:

Beef Shin Nugget. Topped with Ogleshield (a Somerset version of raclette), and on a bed of brûléed cheese custar 🥩 🧀

Tropea Onion Tarte Tatin. Sweet, buttery, salty. An unbelievably delicious savoury take on a classic 🧅

French Fries. Tossed in a black garlic amino butter 🧄 🍟

Tap the link in our bio to book a table, or swing by for a walk in 💃

🔔 BANK IS HIRING 🔔

As we continue to expand as a restaurant, we’re looking to hire some passionate people to join our tight knit team.

We rarely have spots open up in our team, so if you’re interested, please swipe through for info. To apply, please send your cv and cover letter to either Jack (Head Chef) or Sarah (Restaurant Manager).

If you know someone who would be a great fit, we’ll give you a £100 restaurant voucher for any successful referrals 💰

Small plates looking beautiful in the Spring sun ☀️

English Asparagus, Gnocchi Parisienne, Green Goddess, Burnt Leek, Herbs 🌿

Cornish Mackerel, Smoked Cod’s Roe, Yuzu, Charred Rep Pepper 🐟

Which one would you choose?

Mexican Feast! 🇲🇽

Returning on 22nd May, we’ll be cooking up a five course tasting menu inspired by the flavours of Mexico, all cooked over fire 🔥

Drop a comment below and I’ll send you the booking link 👇

Steak + Chips 🥩 🥔

Hereford Cross Sirloin, Beef Rendang, Grilled Bone Marrow, Charred Pineapple 🦴

French Fries, Black Garlic Amino Butter 🧄

This. Is. Mega.

Tag a friend who you’d share this with 👇