5 of our favourite Ethical Restaurants in Bristol

5 of our favourite Ethical Restaurants in Bristol

Provenance and food ethics has become increasingly important to diners. No longer just a buzz-word, real sustainability has hit our high streets and has resulted in an increasing number of brilliant restaurants creating spectacular dishes based on seasonal eating, welfare and a reduction in food waste.

At Pipers Farm we work with a growing number of chefs to supply them with our award-winning, slow grown, traceable meat, produced in harmony with nature. We are proud to supply some of Bristols most iconic, exciting and inspiring restaurants who are pushing the boundaries in the field of sustainability. Here are just a few of our ‘must visit’ ethical restaurants in Bristol.

The Ethicurean

Founded in 2010 after having started from farmers markets, Matthew and Iain opened The Ethicurean. Working in harmony with their surroundings, they use what grows in the kitchen garden to use an abundance of seasonal ingredients in their menu. They source sustainable producers to work with and are keen advocates of pickling, smoking, preserving and foraging, to use the very best produce and to use in ways which celebrate every single day of the British season.

They also create their own vermouth using botanicals from the garden and make tinctures and syrups. Both being self-taught they experimented with what they had grown and today along with their head chef Simon and have won many accolades, a true commendation of their incredible talent.

What’s on the menu from Pipers Farm: Grass Fed Red Ruby beef and Properly Free Range duck.

Dela

Dela means ‘share’ in Swedish and celebrating time spent sharing food and eating together is fundamental to this vibrant city restaurants ethos. With a seasonal sharing menu sharing menu that is constantly changing, Dela champion locally sourced produce and home-grown vegetables which they make the start of their beautiful platters.

Care is taken to ensure the food is as ethical as it can be, and suppliers have to meet quality, proximity and sustainability criteria, with lots of local businesses making an appearance on the menus, from Arbor Ales to the Bristol Cheesemonger and of course plenty of meat sourced from Pipers Farm.

What’s on the menu from Pipers Farm: Slow grown Suffolk lamb.

Jamaica Street Stores

Serving a selection of modern, produce-focused, innovative food and drink, Jamaica Street Stores mirrors the changing seasons of the UK. With menus drawing from the team’s personal experiences of working and travelling across the world. The menu also features a  dedicated section of raw plates, as well as making ample provision for those who choose not to eat meat with 50% of the menu consisting of plant based dishes.

Upholding a strong line on responsible, ethical sourcing, the kitchen team, headed by executive chef Charlie James, continually work together. Driven by ethics and quality, animal welfare, sustainable farming practice, fair trade, and environmental impact is at the heart of what the team create.

What’s on the menu from Pipers Farm: Properly Free Range Chicken and Slow grown Suffolk lamb. 

River Cottage Kitchen

The original trends setters of all things eco and sustainable, River Cottage have knocked it out of the park with their brilliant Bristol Canteen. With seasonally driven menus, the team lead by Phil James produces an array of dishes with sustainability at the heart. 

"Our menu is all about gathering the finest ingredients, nurtured and respected all the way from the farms and producers that supply us, through our kitchen, to your plate. We believe the quality and provenance of our fish and meat is second to none. And as ever, we’ve gone big on the best seasonal veg. Feast well, and in good conscience.” Hugh Fearnley-Whittingstall

What’s on the menu from Pipers Farm: You'll find all the pork, chicken, duck and lamb coming from our rolling fields. 

Poco Tapas

Tom Hunt (the eco-chef), founder of one of Bristols favourite ethical restaurants, Poco.

The team at Poco monitor their kitchen wastage, meaning 95% to 100% of food waste is composted and recycled. Even the restaurant itself is built out of recycled materials and reclaimed timbers. 90% of their ingredients are sourced from the UK, and the rest is imported ethically, from fair, non-air freight sources. Poco purchase all their ingredients from the source, and know exactly where the ingredients in the kitchen are from. 

What’s on the menu from Pipers Farm: Slow grown, three week hung Saddleback pork belly and slow grown Suffolk lamb.

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