Wilsons is a small, independently owned and run farm-to-table restaurant in Redland, Bristol. Co-founded in 2016 by partners Jan Ostle & Mary Wilson . Jan has spent his career working in some of the countries most acclaimed kitchens whilst Mary grew up in her family restaurant and has trained in biodynamic agriculture. Wilsons began cultivating its own 2 acre market garden in 2019, where the vast majority of the vegetables, herbs and flowers on the menu are grown. Wilsons source the rest of the ingredients they use from small scale, regenerative farmers and producers directly from their local area.
In 2021 during covid lock downs, just a few doors down from the restaurant, the site of an old bakery became available, the restaurant had been in and out of periods of closure but the farm was in full swing, producing flowers and vegetables. Itching to get back to feeding people and desperate for somewhere for the farm produce to go Jan & Mary took on the bakery selling sourdough bread, cakes, house cured bacon milk buns and farm surplus, naming the new space “The Bread Shop” as is engraved on the original doorstep.
The Bread Shop is also home to Wilsons ferment, curing and preserving operation.

The name of the restaurant pays homage to Mary’s family restaurant in London that closed many years ago - Wilson’s.