“We try to embody the Scandinavian approach to food and dining, creating a relaxed atmosphere, serving simple, delicious, seasonal food. We focus on pickling, fermenting, and preserving, with these methods bringing a focus to our menu. We make everything we can in-house, from the seasonal tinctures for our cocktails to ketchups and sauerkrauts. With fish as a focus of Scandinavian food, we make sure we are vigilant on where this comes from, only using locally caught and sustainable breeds. We have a blanket ban on cod and salmon when it comes to fish and instead focus on things like mussels, cockles, and mackerel.”

Pickled south coast mackerel with smoked salt butter and sourdough; Hasselback new potatoes with baby courgette, goats curd, cavalo nero, garlic, and parsley butter; and buttermilk pudding with pepparkakor and roast rhubarb.

Pure Bristol: surrounded by ethical growers, they can select all their produce from within a mile. Salad leaves are organically grown then picked and delivered by bike the same day by Edible Futures. Micro herbs are hydroponically grown in a carbon neutral environment and delivered by bike from Grow Bristol, and even the cheese comes by bike, too, from The Bristol Cheesemonger. The drinks menu is local where possible, with beers from within two miles and the cider and brandy from Somerset. Probably best not cycle after tucking into that lot though, even in Bristol.