As I’m based in South Wales, it’s rare that I visit a restaurant locally that I totally fall in love with. (And I am obsessed with food!) My previous UK-based restaurant editorial before The Chef’s Table was the iconic Ynyshir, with its 27 courses of unforgettable food created by Gareth Ward and his team. This led me to discover the talented Raffaela Gravante and The Chef’s Table in Bristol and an incredible lunch of seven courses that has made us want to return already.
The Restaurant
The Chef’s Table was born out of Covid; before this, they were a catering company, catering for weddings and events around the Southwest and offering exclusive dinners in their Chef’s Table private dining room. Conrad opened the restaurant in August 2020 as a Bistro, with a young and inexperienced team. Proving popular, they took on more experienced chefs and front of house professionals and finally head chef Raffaela, who has helped grow the restaurant into what they are today.
Neutral décor with aqua accents highlights the open kitchen, where you can view the theatre of food as each course is created under the glow of the industrial lights on the pass.
The Chefs
It’s not often I can speak to the chefs and founders in detail; however, Conrad and Raffaela kindly shared some thoughts with me.
Conrad said, “Having worked at and owned many restaurants over the years, it was important to me to finish with a restaurant that was not only about great food, fabulous service, but about showing that you don’t need to be in a toxic environment to achieve this. My staff’s wellbeing and having a good work-life balance bring me as much pleasure as cooking my favourite dish for my customers”.
Raffaela added, “Being a Chef is much more than just a profession to me—it is my life’s purpose, my certainty in an ever-changing world, and my sanctuary where I feel truly connected. It is in the kitchen that I find strength, creativity, and the drive to push boundaries. The culinary world is intense, demanding, and constantly evolving—a place where there is no room for complacency, where innovation is the heartbeat of progress. It is a world that challenges you, tests your resilience, and pushes you to grow every single day.
I embrace it with unwavering determination, knowing that success is built on perseverance and an unrelenting passion for excellence. In our kitchen, every dish reflects our dedication and vision, crafted with purpose and precision.
Working alongside Conrad at The Chef’s Table has allowed me to pursue my dreams: His years of experience and unwavering support have allowed me to refine my craft in an environment that feels like family. Every dish we create is guided by seasonality, respecting and celebrating the finest local ingredients while bringing together a fusion of bold European and Asian flavours. Our kitchen is not just a workplace—it is a space where passion meets innovation, where tradition and creativity coexist, and where every plate tells a story of dedication and excellence”.
The Food
Therefore, you can imagine the food is going to be something very different . . .
As suggested by Caroline, we both chose alternative options from the tasting menu, a mix of the Menu Exceptional and the Signature Menu, so we could discover the range of flavours from the kitchen.
Whilst this was being prepared, I was allowed behind the scenes, this literally is my favourite part (after the food, of course) of any review, as I love to learn about the passion behind the food, it’s a privilege to step inside this.
Conrad and Raffaela oversee the preparation and presentation in minute detail, before anything leaves the pass, they cast their expert eye over what is en route to the eager diners. Raffaela’s Italian heritage delicately influences the menu, from her use of herbs and flavours to the delicious focaccia that arrived with our starters.
We had the loveliest pre-starters, before our starter arrived. These were set custard of Langoustine, Italian white onion velouté, and hand-dived scallops. Both of us tried each other’s food (benefit of a best friend who is also just as obsessed as I am), we both agreed the Velouté was absolutely incredible, the scallop, crudo and black olive tart was Laura’s go to… and I had to try the focaccia with the herb butters.
For mains we chose the rare breed fillet with tortellini, celeriac, radicchio glaze and a bone marrow jus – this was probably the best fillet we’d both eaten in an exceptionally long time. Lucky for Laura, I don’t eat cod, so she had it pan-seared with casoncelli, nduja-filled bergamot and smoked cherry tomato confit (can you see the subtle Italian touches there?).
As we were both driving we chose not to have a wine flight, however; before I continue to our desert; the resident wine expert Miles has added the perfect paring against each dish, this I always thing is an important part of any fine dining as the wine is an integral part of the experience.
The dessert was a Semifreddo, lemon sorbet and Swiss meringue (I was able to watch the chefs construct our final course in the kitchen, and it never ceases to amaze me how much detail goes into each plate). Followed by a Chocolate Cremosa, espresso parfait and hazelnut brittle with olive oil. These were pretty as they were delicious, the richness of the chocolate after the fresh lemon sorbet was an indulgent balance.
To conclude
Would we return? 100% yes.
The difference is not only the food, but you can feel and taste the passion that goes into creating the menu, down to the hand-drawn sketches. We are already looking forward to visiting again for the summer menu.
The Chef’s Table
1a Avon Crescent
Bristol
BS1 6XQ
