Backwell House, a new nine-bed boutique in Bristol, has launched a new 40-cover restaurant inspired by its setting in North Somerset.
The country house hotel, which opened in September 2016, has opened a new eatery under the watch of head chef Ross Hunter, with daily-changing menus with an emphasis on Backwell’s own produce.
The English house, built in 1817, is a joint venture between the Hobbs family who own the house and the estate and general manager Guy Williams, appointed Hunter with vast experience in the South West, with posts at The Stonemill at Rockfield, The Swan at Almondsbury, The Pony & Trap, Yeo Valley and various pop-ups in the area.
The new restaurant at Backwell House has provenance at its heart, with cows, pigs, bees and chickens all taking residence at the hotel and its grounds.
The hotel is also home to a Victorian walled garden, which offers a wide range of vegetables and herbs, with the intention of increasing the supply.
A gardener has also been employed specifically to work with Hunter to create the kitchen garden.
Further ingredients are sourced from farmers in North Somerset and beyond to Brixham in Devon for seafood.
Alongside Backwell House’s nine boutique, individually-designed bedrooms, the hotel is home to a lounge, a conservatory with views over the gardens, plus a stylish new cocktail bar.