One of Bristol’s best-known gastropubs, the Kensington Arms, known locally as ‘The Kenny’, already had a great reputation as a local foodie hotspot, but the influence of Josh and Guy has taken it from strength to strength since their joint takeover; appointing Luke Hawkins, former Sous Chef here at The Pony & Trap, as The Kenny's new head chef and Ali Yuill, who was part of the crew at Salt & Malt, as GM.
Since then, The Kenny has been getting rave reviews from local residents and those travel from further afield. The Kenny has also been getting plenty of praise in the hospitality trade as was even named the 24th best Gastropub in the country at the Top 50 Gastropub Awards.
With an ethos that puts sustainability front and centre and with high profile backing from the Sustainable Restaurant Association, Root is a dining concept designed to help raise awareness of the environmental benefits of eating more veg and encourage diners to consider the numerous health benefits which are attributed to eating less meat.
Based at Bristol's iconic CARGO development, Root serves up a delicious array of small place veg dishes with organic meat and fish options available as sides. Taking charge in the kitchen is former Pony Head Chef Rob Howell who, along with his team, made Root an overnight success since it first opened in August 2017.
Launched in 2014 Salt & Malt Chew Valley is a cafe, tearoom and takeaway offering menus from dawn
until dusk on the edge of Chew Valley Lake. The fish and chips
are gluten free, a recipe designed by Josh and the chef team.
Salt & Malt Wapping Wharf opened in the iconic Bristol
habourside in 2016. Sited in a shipping container, it joins a community of