Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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Pump House, Bristol

30 August 2007
Pump House, Bristol

Housed in a converted Victorian pumping station at Bristol docks, this pub has reopened under new ownership following an extensive refurbishment. It includes a formal restaurant on the mezzanine level, a ground-floor bar and informal dining area, and an outside terrace.

  • Opened: 11 July

  • Owners: Toby Gritten, Liz Alexander and Dan Obern

  • Head chef: Toby Gritten

  • Manager: Jason Conolly

  • Designer: Owain George

  • Capacity: 80

  • Food: includes hot and cold pork belly with summer truffles and quail eggs steamed sea bass with chanterelles, cider and parsley roast lamb with gratin potato and cockles and lemon and lime tart with lime parfait

  • Price: £28 for three courses excluding wine

  • Address: Merchants Road, Hotwells, Bristol BS8 4PZ

  • Telephone: 0117 927 2229

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