The story
In the heart of Westbury Park, Bristol, littlefrench is a fully independent, family-owned neighbourhood restaurant from chef Freddy Bird and Nessa Bird. Open seven days a week, it brings the indulgence and joy of French cooking to a local setting, with a menu rooted in simple flavours and quality ingredients.
The team writes the wine list first and the menu follows, a philosophy that ensures every dish is designed to pair with something from the carefully curated selection. The wine list, chosen by Freddy himself, is extensive and invites exploration, whether you are dropping in for a glass or settling in for the evening.
The food is unpretentious French, driven by produce and sourced from some of the best suppliers across Europe. The daily changing menu might include a twice baked soufflé suissesse, wood grilled fillet steak with frites and peppercorn sauce, or a whole roast guineafowl to share. Bar snacks like truffle and Comté croquettes or a Porthilly oyster with shallot vinegar set the tone for a relaxed, welcoming meal.
The atmosphere is designed to be a local fixture: a relaxed, friendly vibe where engaging wines at sensible prices are the norm. The restaurant’s recognition in the Michelin guide reflects the consistent quality of this approach, but the focus remains on being a cosy place for the community.
littlefrench is open for lunch and dinner Monday to Sunday, offering a slice of French cooking that is both celebratory and everyday.
Recognition
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Carefully sourced, self-assured French cooking in a relaxed atmosphere is the enticing deal at Freddy Bird’s good-looking Westbury Park brasserie. The busy, welcoming dining room with its petrol-blue banquettes, marble tables, myriad objets d’art and bespoke hand-thrown crockery was designed by Freddy’s wife Nessa, who also oversees a bevy of delightful staff. Service is efficient and friendly, and the long menu has something for all occasions, be it a casual bar snack of fresh goat’s cheese with wild oregano and olive oil or a special-occasion dinner for two of wood-grilled côte de boeuf with frites and béarnaise sauce. Bird also shows of his expertise in other departments, be it a ‘canoe’ of roast bone marrow with beef tartare and sourdough toast, chicken suprême accompanied by baby gem, asparagus, peas and sweet herbs or luxurious turbot with pink fir potatoes and hollandaise – although an ‘exceptional’ serving of plaice with capers and spinach was the highlight for one visitor. Desserts such as a wide terracotta dish of crème brûlée are big enough to share or there are perfectly kept French cheeses from La Fromagerie. Readers are also quick to praise the impressive wine list, which offers good-value selections from France and beyond, plus plentiful options by the glass and some helpful pairings for the menu’s staple dishes.
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