“Gritten is as passionate about using wild foraged ingredients as he is making use of local produce and his menus are fiercely seasonal” Mark Taylor, Bristol Evening Post, Crackerjack, March 2011
“the menu is so unashamedly british, with cooking of this calibre, it can only be a matter of time before the Michelin inspectors pay a visit … modern british cooking built around carefully sourced regional produce” Michael Raffael, Caterer and Hotel Keeper Magazine
“Award-winning chef Toby Gritten creates delicious food that can be enjoyed amidst the social buzz of the bar, or in the refined and stylish mezzanine restaurant” The Bristol Magazine
“A sensational combo of unbelievably good seared cod cheek and braised ox tongue almost as smooth as foie gras” Venue Magazine
“Tasty and enjoyable, I left with a satisfied stomach” Clifton Life Magazine
“Great food conjured from excellent West Country Ingredients, superb wine, a sunny waterfront location and prices that don’t require remortgaging the house.” Mark Taylor, The Bristol Evening post 5 stars *****