Chris Wicks is one of Bristol’s finest and most respected chefs.
He took over Bell’s Diner nearly a decade ago and it is now firmly established at the forefront of the Bristol dining scene.
Bell’s Diner has been showered with accolades from many of the nation’s top food critics and was voted the Best Restaurant in the South West by the Observer’s Food Monthly magazine in 2004 and 2006.

Housed in a former grocery shop in the bohemian Montpelier district near the city centre, Bell’s offers cutting edge food and a stunning wine list in an intimate, relaxed environment.

THE CRITICS

“Bell’s Diner is a place with idiosyncratic style. At a time when restaurants, their menus and their wines lists lead the world in cloning techniques, I find such singularity particularly appealing.”
Matthew Fort, The Guardian.

“Strong local support for the exciting European cooking is fully justified, with the kitchen taking pains to produce dishes with accurate, vibrant flavours.”
AA Restaurant Guide, 2006.

“Very good wine list and highly original menus with surprising twists.” 
Michelin Guide, 2006

“Christopher Wicks is noted for innovative ideas and adventurous flavour combinations. Though many of the combinations seem daring, they are well thought out and executed with restraint….techniques are impeccable, flavours spot on.” 
Good Food Guide 2006.

“Consistently good, excellent and modern cooking.”
Harden’s Guide

“Best restaurant in the South West.”
Observer Food Monthly 2004, 2006