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FOOD

 

Chef and co-founder John Watson uses locally-sourced ingredients to create elegant dishes where traditional British and modern European style food is represented in a contemporary style. We take advantage of the amazing produce available to us here in the South West, creating both an a la carte and an 8 course tasting menu that reflect the seasons and change according to them.

We can cater for any dietary requirements on both tasting and a la carte with advance notice, please make us aware when booking.

***Check our Set Lunch Menu available on Friday and Saturday lunchtimes***

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WINE

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.

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ABOUT

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 food and the interesting wines on offer.

Winner of the “BEST NEWCOMER 2015” at the Bristol Good Food Awards – June 2015

Michelin Bib Gourmand  – September 2015 & 2016

In the Top 25 “Coolest Restaurants” in the UK, The Times Nov 2015

OPENING HOURS

Monday & Tuesday Closed

Wednesday & Thursday – 6pm to 11pm (Drinks All Evening, Dinner 6-10)

Friday & Saturday – 12pm-3pm 6pm- 12am  (Lunch 12-2:30, Dinner 6-10)

Sunday – 12pm – 6pm (Sunday Lunch 12-4pm)

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CONTACT

For bookings or for more information, call us on 0117 974 4077

You can also email us your booking request and phone number,
and we’ll call you back to confirm: info@nomansgrace.com

6 Chandos Road, Bristol, BS6 6PE

You can also keep up with our changing menu, events
and seasonal offers by signing up to our newsletter:



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