Wilson's awarded a Michelin Star

Neighbourhood farm-to-table restaurant Wilson’s has been awarded a Michelin Star, the most sought after accolade for restaurants delivering outstanding cooking and exceptional dining experiences. The award follows the Green Michelin Star it received in 2022, making Wilson’s the first and only restaurant in Bristol to hold both prestigious accolades.

Since opening its doors in 2016, Wilson’s has become renowned for its strong ties to the land and the local Redland community. Led by partners Jan Ostle and Mary Wilson, the restaurant is almost entirely self-sufficient, embodying a pioneering approach to the farm-to-table movement while maintaining its roots as a beloved neighbourhood destination.

• The Michelin Guide has also awarded Bib Gourmands to three of Bristol's other restaurants in its 2025 guide, celebrating establishments serving quality food at a lower price point. See which eateries have received Bib Gourmands here. 

Image: Wilson's, credit Emli Bendixen

The Wilson’s philosophy is informed by a connection to nature, the seasons, and a commitment to regenerative farming. While Jan oversees the kitchen, Mary tends to Wilson’s two-acre Market Garden, which serves as the restaurant’s main supplier of vegetables, fruits and herbs. Unlike many eateries, the farm does not strive to meet the demand of the menu, but instead informs it, fostering a ‘ground-up’ approach that creates a balance between producer and restaurant. The harvest is prized, not only used within the weekly changing menu, but preserved, pickled and dried for use during the Hungry Gap, while surplus is sold at the restaurant’s neighbouring bakery, the Wilson’s Bread Shop. 

Image: Wilson's, credit Emli Bendixen

At the heart of Wilson’s ethos is its ever-changing menu, created weekly by Jan and the team to reflect the exact produce that is available at the time of harvest. Through the winter, expect rhubarb to be used in dishes such as Mallard with rhubarb, beetroot and plum hoisin and Elderflower vinegar and rhubarb – an ingenious palette cleanser of savoury sorbet and Italian meringue – while homegrown Celeriac is slowly roasted and served with locally caught Monkfish, onion and fig leaf. Across every dish, Jan’s innovative, intuitive cooking and perfected techniques demonstrate the quality of their produce, with Mary’s background in biodynamic agriculture laced throughout. 

Image: Wilson's, credit Emli Bendixen

Alongside an eight-course dinner menu, a set lunch menu is available Wednesday to Friday, including a selection of snacks, three courses and a glass of low intervention wine, and remains accessible at £35, allowing more guests the opportunity to enjoy Jan’s creative, imaginative cooking. The full dinner menu will remain priced at £73, providing guests from Bristol and beyond with outstanding value for a Michelin star menu of such quality. 

Of the Michelin announcement, Chef and Co-Founder Jan Ostle says: “Mary and I feel incredibly proud to have received this honour from Michelin. Our goal has always been to create something that reflects our values and passion and that serves Bristol and our local community. This award is testament to the dedication of our entire team, as well as the incredible farmers, producers and the people of Bristol who continuously support us.”