41 Stokes Croft, since 2021
Our story
Fennel & Fig opened in a former print shop on Stokes Croft in the spring of 2021, with one oven, twelve tables and a very patient bank manager.
One fire, one menu
Everything we cook passes through the wood-fired oven or over the grill beside it: bread first thing, then stocks, then the fish and meat at service. Cooking that way makes you choose fewer, better things.
The menu is short on purpose. When the squash is finished, it comes off; when the first Brixham crab lands, it goes on. Ask what came in this morning — we will tell you.
Close to home
Most of what we serve is grown, reared or caught within sixty miles of the door: lamb from the Mendips, cheddar from Somerset, fish landed in Brixham and Newlyn, apples and cider from orchards an hour north.
We pay our suppliers on time, our team the real Living Wage or better, and we share every tip evenly between the floor and the kitchen.
Who you’ll meet
Priya Natarajan
Chef and co-owner
Cooked in London and Lyon before coming home to Bristol. Runs the fire, writes the menu on Thursday mornings.
Sam Okafor
Front of house and co-owner
Looks after the room and the wine list — mostly small growers, a lot of it from the Loire and Somerset.
Ellis Hart
Sous chef
Bakes the sourdough at 6am and is responsible for the Sunday Yorkshires. Has opinions about both.
Pull up a chair
The best way to know us is to eat with us.