welcome

Welcome to the Ethicurean restaurant, bar and kitchen.

Guided by the seasons, our menu is led by the natural cycle of our garden, using ingredients that are always at their peak. 

Celebrating the richness of the local soil, we pay tribute to the wonders of the plant kingdom, so from start to sweet end, the vegetable takes centre stage. 

And for those who crave pasture reared meat & sustainable seafood, we create dishes that perfectly compliment the vegetable led menu. 

01934 863 713

BARLEY WOOD WALLED GARDENS,

LONG LANE, WRINGTON, BRISTOL, BS40 5SA 

The ethicurean menu: scarcity

Service Times & Menu Offering

Lunch A La Carte Menu: Tuesday-Thursday 12.00-14:15, Friday & Saturday 12:00-14:30, Sunday 12:00-15:00 *This menu is also available Tuesday-Thursday evenings in addition to the journey menu.

Journey Set Menu : Tuesday-Saturday 18:30-20:30 *This menu is £48 per head with the option of supplements, please note that this is the only menu we serve on Friday & Saturday evenings.

Scroll down to see samples of both menus.

Five Distinct Seasons

scarcity Growth Fruiting Harvest Festivity

February is the season of ‘scarcity’, a time for imagination and creativity. April heralds the season of ‘growth’, when the garden begins to reveal itself for the coming year.  

We taste the joys of ‘fruiting’ in June, whilst ‘harvest’ starts to show its riches some time in September (weather depending).

The ‘festive’ season begins in November and comes to a close with our spectacular January Wassail celebration.

The Ethicurean cookbook

Due to current circumstances, our books may take a little longer than usual to arrive. Delivery times should be between 7-10 days. UK delivery only.

visit us

We are closed until further notice.

Tuesday to Thursday: Open from 11:00 (Lunch 12:00 to 14:15, Dinner 18:30 to 20:30)

Friday & Saturday:     Open from 10:00 (Lunch 12:00 to 14:30, Dinner 18:30 to 20:30)

Sundays: Open from 10:00 until 17:00 (Lunch 12:00 to 15:00)

Mondays:   Closed 

We serve teas, coffees and cake before 12:00 and again 15:00-17:00 Tuesday-Sunday. There is no need to book for tea & cake, however if you are a large group please do give us a call.

We always recommend booking for lunch and dinner services.

Spirituous Libations

Soft & Zero Proof

We offer a wide range of in house ‘gut friendly’ drinks such as kombuchas, kvass’s & kefirs.

We have locally made soft drinks, and some fascinating distilled non alcoholic cocktails, all in keeping with what's in season. 

Spirituous Cocktails

Drinks have been made here for more than a decade. The dessert fruit and cider apple orchard in which we are located has long provided juice, scrumpy and venue for our annual Wassail celebration.

Our bar is alive with experimentation. Embracing the limitations of nature has, for us, spurred unbounding creativity.

You can come and drink cocktails with us whenever you like.

Wines, Beers & cider from our orchard

We offer a seasonal wine list, showcasing natural, low-intervention wines from a variety of different independent suppliers. The list will be designed to enhance and work in harmony with the flavour palate of the particular season. 

Our cider is made on site from 50 yards away, you can see the barn from the glasshouse. It's a standard setter and will give you wobbly legs.

About Us

The Whole Vegetable

We often receive glowing feedback about the vegetables and fungi grown on site by Mark Cox and the way we prepare them for our dishes.

We slow ferment garden produce and then tenderly cook it over charcoal to create vegetable centrepieces. All other elements to the menu are tailored to compliment these centrepieces. 

British Charcoal Fired Kitchen

Cooking with fire and embers is firmly part of cultural heritage and we have redesigned our kitchen to further explore this tradition. 

Now centred around an open charcoal grill our kitchen family imbue your food with aromatic profiles from subtle and nuanced to mineral, charred & umami.

Slow roasted pasture reared meat, sustainable seafood, whole vegetables, puddings and fruits dried by the dying embers all feature on our exciting new menu. New traditions will be forged.

a healthy gut, a happy mind.

Eating food rich in probiotics, fermented teas, tonics, foods that are truly fresh and alive is the best way to look after and nourish your gut. Scientific research is now proving that your gut health plays an integral part in keeping the mind well and happy. Our menu is designed mindfully of this, we have nearly a decade experience in fermentation and access to some of the freshest ingredients in the land. 

Come and eat the foods that nourish our team.

a team who gather together stay together

Our team gather together, foraging the garden & local lands each and every day before service to learn, share knowledge between themselves & gain awareness of the natural world. There is simply something rather special about being out in nature.

We aim to nurture an understanding and caring team eager to share their finds with guests and friends of The Ethicurean Family.

In support of Fungi in nature

While we do forage the local land for wild plant kingdom ingredients we have taken the decision to cultivate fungi in the garden and support local fungi producers to help support and reduce consumption of their wild mushroom counterparts. 

We have been working with the educational group Forever Fungi, pioneered by Rich Wright to introduce and companion plant fruiting mushrooms throughout the garden beds and on inoculated logs around the cider barn on site. This will allow us unrivalled access to edible mushrooms, a great edition to our menu.

“Fungi have to be the most weird, wonderful and fundamentally important groups of organisms to have ever lived on our planet. They have created our soils, enabled complex plants and habitats to evolve and provided us with uncountable benefits in the forms of food, medicines and chemicals. Perhaps most importantly, they have taught us that all life is connected, organised and communicating, with fungi often acting as the bridge.” Rich Wright -Forever Fungi

Location

weddings

We have the capacity to hold wedding receptions for up to 55 guests at the restaurant. We offer afternoon tea, sharing plate banquets, 3 course or 5 course menus, as well as flower arrangements and calligraphy place settings.

If you would like to make an enquiry and receive a full price list as well as our food and drink offering, please fill in the enquiry form below.

Natures Larder by remco merbis & The Pennington Brothers

A short documentary about foraging with Matthew & Iain Pennington from The Ethicurean.

Seasonal cooking requires as large a larder as possible, so the Pennington brothers needed to venture out into the local countryside in order to learn all about wild food. Foraging allows them the greatest opportunity to expand their larder. There are some incredible flavours on offer that nothing cultivated can replicate. Foraging has the added benefit of being really grounding and it allows them to escape the pressures of a busy kitchen.

Nature has so much to offer in terms of flavour and texture.

Director: Remco Merbis Story: Iain Pennington, Matthew Pennington, Remco Merbis Illustrations: Niki Groom Music: Josh Brown Production assistant: Kasia Kiliszek Edit and grade: Remco Merbis

Pipers farm Dinner

Founded in 1989, Pipers Farm is renowned for its pasture reared meat which is produced sustainably and in harmony with nature. Ethics which are core of and supported whole heartedly by The Ethicurean.

Peter Greig, founder of Pipers Farm and his family hosted a dinner at The Ethicurean to explain why their deep rooted knowledge of their soils and farming approach results in meat of incomparable flavour.

the sustainable food trust

Foraging may require you to think twice before popping things in your basket, but it’s thrice the fun of the supermarket. Watch on as Matthew Pennington, head chef of UK's leading ethical restaurant, the Ethicurean, and the lovely ladies from The Sustainable Food Trust, head for the hills to source a free three course meal and a cocktail to boot.

Produced by Sustainable Food Trust in collaboration with the Ethicurean

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