The Pot Kiln
Bulrush, a small restaurant in Bristol, has a lovely dated and unpretentious exterior, with white-washed brick walls inside. But don't be deceived, with modern British dining using influences from Japan and France, Chef/Proprietor George Livesey, provides diners with courses worthy of its Michelin star. Originally from the Peak District; George trained at the Academy of Culinary Arts, where Albert Roux was his sponsoring chef. Before opening Bulrush, George worked in several notable restaurants including St John Restaurant, Roux Fine Dining under Dan Cox, Club Gascon and White Rabbit in Dalston.
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