I run restaurants and write about the life and culture around them.
What I do
Restaurants
I own and run two small Bristol restaurants, BANK and Lapin. BANK is fire-led and neighbourhood; Lapin is a contemporary French room in a shipping container on Bristol’s Harbourside. Same focus in both: flavour, clarity, and looking after people properly.
Writing
I write about how restaurants really work: money, pricing, service, people, and the quiet systems behind a good night out. Features, columns, commentary, and background from someone still on the floor.
Notes on a Napkin
A free newsletter on the messy, magical work of running restaurants. Industry myths, service notes, quiet receipts, and the moments that stay with you. Two or three proper reads a month, no spam.
From the restaurants
BANK
BANK is our open-fire neighbourhood restaurant in Totterdown. Seasonal menus, plenty of smoke, and plates that feel generous rather than fussy. We keep portions honest and the room relaxed enough that you can stay for one drink or make a night of it.
Lapin
Lapin is a small French restaurant in a shipping container on the Harbourside. Classic ideas, contemporary cooking, and a wine list written in plain English. It’s the kind of room built for long lunches, birthdays, and the odd Tuesday when you just need something really well cooked.