3.30pm – 4.30pm
Chris Wicks
Chris, one of Bristol’s most admired fine dining chefs, is most known for the delectable Bell’s Diner in Montpelier, which he bought over ten years ago.
Chris splits his time between Bell’s Diner and boutique hotel Berwick Lodge where he is Director of Food. There, he was inspired to create a menu with a leaning towards the East, which was subsequently voted Bristol’s best restaurant 2009 by Venue magazine.
Known for his innovative food combinations, Chris is passionate about the science behind the sous-vide style of cooking where ingredients are cooked for long periods of time at relatively low temperatures.
Chris’s most recent venture is Three Coqs Brasserie which opened in May 2010. This relaxed British brasserie in Clifton quickly gained a reputation for excellent food and carefully selected biodynamic wines.
www.bellsdiner.com
www.threecoqsbrasserie.com
www.berwicklodge.co.uk