BANK Bristol

BANK Bristol Independent restaurant cooking over live fire. Please send all enquiries to [email protected].

09/07/2026

Will It Nugget? | Episode 5

Nuggets for pudding? Are we insane?

Yes. Yes we are.

Welcome to the fifth episode of our Bank series - Will It Nugget?

The idea is simple. We take dishes and ingredients from our menu and put Jack’s nugget-making skills to the test.

This episode: you’ve had starters, mains, and even Sunday lunch nuggets… but we couldn’t forget pudding. So this is our attempt at a Basque cheesecake nugget.

Jack was genuinely quite nervous about this one. Which usually means it’s either going to be brilliant or completely catastrophic. But the biggest question is…

Will it nugget?

Or will it not nugget?

Side note: Please be careful if you’re trying this at home. Jack has years of training. And several burn marks.

08/07/2026

Steak & Eggs.

For those who take breakfast seriously.

Rump. Sirloin. Maybe even a côte de boeuf.

Cooked over fire and served with two Fenton Farm fried eggs, peppercorn sauce and a dressed salad.

Add bone marrow if you’re feeling indulgent.

Every Saturday from 9am.

Middle White Pork Chop, Grilled Peach, JusA beautifully marbled cut, cooked over fire.We use Middle White pork, a tradit...
07/07/2026

Middle White Pork Chop, Grilled Peach, Jus

A beautifully marbled cut, cooked over fire.

We use Middle White pork, a traditional British breed prized for its rich flavour and exceptional eating quality. Cooked over the flames, the chop develops a deep caramelised crust while retaining its natural succulence.

Grilled peach brings sweetness and subtle smoke, balancing the richness of the pork, while a deeply reduced jus adds depth and intensity to every bite.

Simple ingredients. Exceptional produce. Cooked over fire.

Book your tables at Bank - https://www.sevenrooms.com/explore/bank/reservations/create/search?tracking=fb

Breakfast is back at Bank.Today marks the start of our breakfast service, and we couldn’t be more excited to welcome you...
04/07/2026

Breakfast is back at Bank.

Today marks the start of our breakfast service, and we couldn’t be more excited to welcome you through the doors.

After such an incredible response last time, we knew we had to bring it back. We’ve been busy creating a brand-new breakfast menu, packed with fresh flavours, quality ingredients and a few Bank favourites.

Whether you’re stopping by for your morning coffee, a leisurely brunch or a catch-up with friends, we’d love to see you.

Join us from today-we can’t wait to serve you.

02/07/2026

Will It Nugget? | Episode 4

Welcome to the fourth episode of our Bank series - Will It Nugget?

The idea is simple. We take dishes and ingredients from our menu and put Jack’s nugget-making skills to the test.

This episode: one of Jack’s personal favourites - pork and prawn gets the nugget treatment. Also one of our most requested combinations. (Only from Dan.)

This is also the first nugget in the series that we’ll be cooking completely from raw. But the biggest question is…

Will it nugget?

Or will it not nugget?

Side note: Please be careful if you’re trying this at home. Jack has years of training. And several burn marks.

30/06/2026

Breakfast Menu Breakdown with Jack.

We’re starting with our Fire-Cooked Full English.

A proper breakfast, cooked entirely over fire.

Fried eggs, smoked vine tomatoes and black pudding sit alongside house-cured bacon, smoked garlic and miso sausage, charcoal-roasted mushrooms, house beans and hash browns.

No shortcuts. No compromises. Just quality ingredients, carefully sourced and cooked the way we believe they should be.

Breakfast starts at 9am every Saturday.

26/06/2026

Breakfast returns to Bank from the 4th July.

Comment “MENU” and we will send you our menu!

Every Saturday morning, we’ll be firing up the grills for breakfast.

Full English classics. Billingsgate baps. Oysters. Scallops. Steak and eggs. Everything cooked over fire.

If sweet is more your thing, there’s French toast with seasonal fruit and crème fraîche.

Tables are now available to book.

23/06/2026

This is how we make fried chicken for our pecking order event coming this Thursday!

Crispy fried chicken glazed in Nashville heat, served on soft milk bread.

Finished with cool yuzu ranch for balance.

Our next Pecking Order event has a few tables left - Book via the link in our bio.

Smoked breakfasts at Bank are back.From the 4th, we’ve got the fire going from 9am every Saturday morning.The Billingsga...
22/06/2026

Smoked breakfasts at Bank are back.

From the 4th, we’ve got the fire going from 9am every Saturday morning.

The Billingsgate bap comes with grilled scallops and smoked bacon. There are eggs and smoked salmon under Marie Rose hollandaise, egg en cocotte with smoked oyster mushrooms, and pain perdu with poached apricot, charred Sichuan strawberry and hazelnut.

Start with oysters and green apple mignonette, add roast bone marrow if you’re feeling ambitious, and from 10am we’ll happily make you a jalapeño aquavit Bloody Mary while you settle in.

Swipe for the menu and a few of the dishes.

Saturday mornings at Bank.

Book your tables now!

Prix Fixe This Weekend At BankStarter -Charred courgette, Ajo Boanco, Lemon.Main - Chicken, ham and leek pot pie, bobby ...
18/06/2026

Prix Fixe This Weekend At Bank

Starter -Charred courgette, Ajo Boanco, Lemon.

Main - Chicken, ham and leek pot pie, bobby beans.

Dessert - Yoghurt panna cotta, sichuan strawberry, oat crunch.

3 Courses for £29 - Wine Pairing - £25

Book your tabes this weekend - limited availability!

Menu

Address

107 Wells Road
Bristol
BS42BS

Opening Hours

Tuesday 6pm - 10pm
Wednesday 6pm - 10pm
Thursday 6pm - 10pm
Friday 12pm - 10pm
Saturday 12pm - 10pm
Sunday 12pm - 7pm

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