Winner of the “BEST NEWCOMER 2015” at the Bristol Good Food Awards – June 2015
Michelin Bib Gourmand – September 2015
In the Top 25 “Coolest Restaurants” in the UK in The Times Nov 2015
Chef and co-founder John Watson uses well-sourced, local ingredients to create small plates where traditional British and French food is represented in a contemporary style. Our food is designed to be shared enabling you to try as few or as many dishes as you like. Inspired by Thomas Keller’s philosophy of diminishing returns, we believe that the first few mouthfuls of a dish are the most important; our small plates let you sample a wide range of flavours in one visit, without losing the excitement of that first bite.
Co-founder Julu Irvine, has hand picked a small and varied wine list from a range of producers both young and old from around the globe. The list is unusual, exciting and uniquely chosen for No Man’s Grace; as well as the standard wines we have an extensive list of dessert wines served by the glass. With a high emphasis on food and wine matching there are a variety of wines here that complement our daily menu, and always someone on hand to answer questions or make recommendations.
No Man’s Grace pays homage to the pudding by introducing a dessert bar to the city of Bristol. So if you fancy popping out for a little something sweet, come and check out our ever-changing dessert menu, served til late. Each dessert is expertly paired with a dessert wine and a matching cocktail and the bar is specifically designed to be large enough and high enough to eat at comfortably. Whether you want to pull up a stool or enjoy a sweet fix on our covered terrace, when it comes to desserts, we have got it covered.
The French Laundry Cookbook By Thomas Keller – Thursday 23rd June At No Man’s Grace
About The Book
The French Laundry restaurant in Yountville, California, takes its name from the French steam laundry which was once housed in the former saloon building, following the start of Prohibition. Set within the Napa Valley, amongst vineyards, orchards and almond groves; the property was bought during the early 1990s by the chef Thomas Keller, who started serving American food with French influences and techniques. In a short space of time it received accolades, most notably from the James Beard Foundation and went on to receive three Michelin stars in 2007, which it retains to this day.
First published in 1999, The French Laundry Cookbook is co-authored with Susie Heller and Michael Ruhlman and is a faithful record of recipes served in the restaurant, since its opening. As daunting as this may sound, it is actually accessible and does bear the home cook in mind with tips on caring and storing ingredients and, adapting methods for the home kitchen. Some recipes are more challenging and time consuming than others but they also have components that may be taken and used elsewhere. To paraphrase: If you don’t want to make tuile cones, just make salmon tartare and serve it on toast.
Alongside the recipes there are explanations of techniques and preparation, stories about the producers who supply the restaurant and, a memoir threading through it. How someone without any special food memories or interest in cooking became a chef; important lessons learned whether life or Hollandaise; respect for ingredients and reducing waste; above all, the strive towards perfection in cooking in order to make people happy.
No Man’s Grace run by Julu Irvine and John Watson opened on Chandos Road in 2014; serving British style tapas, with the added bonus of a dessert bar. The small plates here are complex, flavourful and concise, in order to avoid the law of diminishing returns –where after the initial fabulous bite, flavours may begin to deaden or the diner lose interest. Inspired and influenced by Thomas Keller’s ethos, it is the perfect place to host the book. With a slight departure from previous events; for one night only, No Man’s Grace will be turning itself into the French Laundry, putting on an eight course tasting menu (with optional wine flight) of Keller’s recipes. Come and join us to chat and eat the book.
The French Laundry Cookbook by Thomas Keller
Date & Time
Thursday 23rd June 2016 at 7pm
There will be an 8 course tasting tasting menu which as with previous events, will be served at communal tables in a relaxed atmosphere. For details of the menu, click here. There will also be an optional additional wine flight available. Due to the nature of the book, no vegetarian or vegan options will be available on this occasion.
No Man’s Grace, 6 Chandos Road, Redland, Bristol, BS6 6PE
Tickets are £40 per person (drinks not included, optional wine flight additional and available). For details of the eight course tasting menu, see the thumbnail below. As with previous events, it will be served at communal tables in a relaxed atmosphere.
How To Book
Spaces are limited, to make a reservation please call No Man’s Grace on 0117 9744077 with payment upon reservation. Please also advise of any food allergies at the time of booking.
Unfortunately cancellations made less than 48h before the event cannot be refunded.
No Man’s Grace on Chandos Road, Cotham is a restaurant & bar co-founded by John Watson and Julu Irvine whose shared passions for food and drink is reflected in the simple elegance of the small plates and the concise but unusual choices of wines, cocktails and bottled beers. In the restaurant we provide fine dining in an informal context; the team here provide a laid back, communal style of eating coupled with easygoing service in a familiar environment. We also serve seasonal cocktails, craft beers and ciders at our bar and terrace for anyone wanting to come in for a drink.
Monday & Tuesday – Closed
Wednesday & Thursday – 5pm to 11pm (Drinks All Evening, Dinner 6-10)
Friday – 12pm – 12am (Drinks & Coffee All Day, Lunch 12-3, Dinner 6-10)
Saturday – 12pm – 12am (Drinks & Coffee All Day, Lunch 12 – 3, Dinner 6-10)
Sunday – 12pm – 6pm (Drinks & Coffee All Day, Sunday Lunch 12-5)
For bookings or for more information, call us on 0117 974 4077
You can also email us your booking request and phone number,
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