Bulrush

07/07/2026

15/11/2025

As we celebrate ten incredible years, I want to take a moment to say a heartfelt thank you. To our amazing suppliers and hardworking staff — your dedication keeps me going every single day. And to all of our wonderful guests who have dined with us over the years, your support, smiles, and loyalty mean more than words can express. We wouldn’t be here without you. Here’s to the past decade and to many more ahead and a special Thanks to without him Nuthin would happen

25/06/2025

Back from a few days on the family farm, and the gooseberries and white, red and blackcurrants are all coming through.

Current plans (forgive the pun) are to lacto ferment the gooseberry for savoury ketchups and chutneys, and ferment the juice to lighten sauces.

With the blackcurrants, nothing does to waste - the juice will be used for pickling, the leaves for ice cream and even the branches will be infused overnight in a warm oven to help extract flavour from wood, making the most delicious oil.

18/06/2025

Celebrating in the city next month? Book a table for lunch or dinner this July and try our Graduation Menu, designed (and priced) to sit between our usual tasting menus 🥂

Seven courses for £70
Lunch & dinner throughout July
Book online or drop us an email

13/06/2025

Wow! It means so much to me that after ten years tucked away in Cotham, we’re still getting great reviews like this 🙏 Especially at a time when the restaurant industry is facing massive challenges and so many places I’ve known and loved are having to close. Go and support your local restaurant this weekend, it really does make a difference.

We offer a great value Lunch Menu and Early Evening Tasting Menu, so if you haven’t visited before we’d love to see you.

Thank you for the kind words!

🖊️
📷

13/06/2025

It means so much to me that after ten years tucked away in Cotham, we’re still getting great reviews like this 🙏 Especially at a time when the restaurant industry is facing massive challenges and so many places I’ve known and loved are having to close.

Go and support your local restaurant, it really does make a difference. We offer a great value Lunch Set Menu and Early Evening Tasting Menu, so if you haven’t visited before we’d love to see you.

Thank you to for the kind words!

🖊️
📷

11/06/2025

Some beautiful shrimp seasoned in apricot ponzu and dressing made with whey and wasabi Leaf

04/06/2025

NOW HIRING: Restaurant Manager 🌾

We’re seeking a dynamic and experienced Restaurant Manager to lead our small, friendly and enthusiastic team.

Known for our creative seasonal tasting menus, use of foraged ingredients and warm, understated hospitality, Bulrush is entering an exciting phase as we celebrate our tenth year.

As Restaurant Manager, you’ll oversee the daily front-of-house operations, lead and inspire the team and continue delivering exceptional experiences in this intimate fine dining setting.

You’ll work closely with the kitchen and suppliers and help shape the guest journey from start to finish - ensuring every service reflects the high standards expected of a Michelin-starred restaurant.

JOIN US! We’re offering -

🌾 A competitive salary, holiday package and two consecutive days off
🌾 Genuine input and freedom in restaurant and w**e operations - make your mark
🌾 Regular team foraging trips and seasonal inspiration

APPLY NOW AT THE LINK IN OUR BIO.

30/05/2025

When in Bristol…why wouldn’t you add a cheese and c***r course? A seasonal cheese, our own crackers and fresh honeycomb - washed down with ***r from our good friends based just down the road 🍏

12/05/2025

Our Tasting Menu starts with a trio of delights just like this - and spring is giving us plenty of new ingredients to play with 🌱

Head to our website for the new spring menu, with the likes of Wye Valley asparagus with fork w**d and meadowsweet custard with Cheddar strawberries.