Reviews are still a vital tool in the restaurant industry that can make or break a business. Acclaimed food critic Jay Rayner's recent glowing review of Cardiff's Matsudia Ramen left the team inundated with hundreds of booking requests, showing the power of editorial.
Websites like Tripadvisor and Google have also become intrinsic in developing an online customer base - although they're not without their risks, exposing the business to potentially negative criticism. So far, the Chef's Table by Bristol's harbourside is yet to receive any one- or two-star reviews from customers on either platform, despite having received feedback from more than 500 diners.
The Avon Crescent venue has scarcely left TripAdvisor's list of Bristol's top 15 restaurants since becoming a fully-fledged restaurant in 2020. It was born during the Covid years with owner and executive chef Conrad Lynton-Jenkins, who has some 40 years of experience in hospitality after his catering business Cherry Picked came to a halt during lockdown.
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"Conrad decided to open the restaurant in August 2020 coinciding with the Eat Out To Help Out scheme, starting as more of a bistro," said Caroline Crookes-West, who is operations manager at the Chef's Table and has been working with Conrad for more than a decade. "The change between August 2020 and 2022 was huge, the team and the kitchen have grown."
Inside, the Chef's Table oozes natural light with window views up to Clifton. It serves a la carte and tasting menus sprinkled with French-Italian influence in a welcoming environment free of egotism. The kitchen is fronted by Head Chef Raffaela Gravante joined by Chris Cowpe and Ed Davies with Ellie leading front of house.
"It's refined seasonal cooking without pretentiousness. It's relaxed and informal - people like that - with service done correctly." Almost three-quarters of diners will opt for the Chef's Table tasting menus of five or seven courses (priced at £65 and £84 respectively) which rotates every couple of months.
Currently, the tasting menu offers a touch of luxury including squid ink risotto with sautéed lobster, beef fillet, creamy gnocchi and artisanal cheeses. The a la carte offers delicacies such as cured venison (£13.25), scallops, chanterelles, kelp butter emulsion (£16.75) and steamed brill, poached oyster with a crab consommé (£38.50). Fish is delivered daily from Brixham and meat is sourced from Buxton Butchers, prioritising locally sourced produce with beautiful presentation.
The restaurant has won over the attention of the food inspectors in recent months. It was featured for the first time in the Michelin Guide at the end of 2022 and has recently been awarded two rosettes by the equally prestigious AA hospitality inspectors.
Caroline said: "The [AA] assessor said he wanted to give us three, which is amazing, but because it was our first visit, they can't do that. They said they wanted to send somebody back to reassess for that third rosette."
The Chef's Table has endeavoured to do away with the formalities one might find at a high end, fine-dining restaurant while still exciting the quality you would expect in a finer establishment. It's proved to be a tour de force culminated from an excellent team with a shared passion for food and hospitality.
"The whole team is dedicated to providing a good service, good food and to try and make somebody's meal the best experience it can be," Caroline added when asked about the glowing customer reviews.
"I think that shows in the reviews. The majority of people come in here for an occasion or an experience, it's not casual dining although we have some regulars. For most of us, this is our industry and we want to do the best for ourselves, the restaurant and the customers."
The Chef's Table is located at 1a Avon Cres, Bristol BS1 6XQ. Lunch is served Thursday to Saturday (12-4pm), dinner from Wednesday to Saturday (5-9.30pm - last booking at 9.15pm). Reservations can be made through the Chef's Table website.
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