The story
Poco in Bristol has built a steady following since 2011 by serving a daily changing British tapas menu rooted in local production. The concept evolved from earlier festival catering where the founders prepared large-scale outdoor feasts before securing a permanent address in Stokes Croft. Their emphasis on zero waste and ethical sourcing recently secured a three-radish rating from the We’re Smart Green Guide for 2026. Diners enter a room that prioritises practical hospitality over theatrical presentation.
A chalkboard wall displays the evening selections, which update nightly to reflect deliveries from regional growers and fisheries. The kitchen operates through a strict nose-to-tail and root-to-fruit framework, performing all butchery on site and repurposing trimmings into distinctive accompaniments. Rotations frequently feature sherry-glazed pork jowl with pommes anna or skate wing served alongside a peppercorn sauce. This disciplined approach keeps the British tapas fresh without relying on fixed recipes.
The bar programme complements the seasonal cooking with house-batched syrups and a selection of regional vintages. Signature drinks like a tomato leaf vodka martini or a fennel-infused gin collins appear alongside standard wine glasses for casual pairing. Occasional ticketed evenings expand the offering into wild game courses matched with robust reds. Regulars return to share these plates in a relaxed setting that favours conversation and consistent quality.
Recognition
Ambience
Details
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