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Bristol's Michelin Green Star restaurant Wilson’s will pop up at Carousel Fitzrovia for one night only on Monday 6th March, as part of Carousel’s collaboration series with Rémy Martin.

Long revered as one of Bristol’s best and most exciting restaurants, Chef Owner Jan Ostle will present a seasonal menu which is solely informed by the produce available at their own Market Garden.

The menu will begin with Aged Belted Galloway, oyster and buckwheat, made into bitesize tartlets filled with rich and textured beef tartare, before moving on to a Wilson’s signature bread course; Sourdough made in their own bakery, served with home churned butter and a selection of homebred charcuterie.

Fish will follow, with boat fresh Mackerel served alongside burnt cream and wild garlic capers, and pollock dry-aged in house. A centrepiece of local venison will act as main, served with homemade sausage, and a steamed bao bun filled with the slower cooking cuts. The pièce de résistance? A Warm chocolate mousse served with potato ice cream, and a créme brulée-like topping of potato crisp.

Jan’s innovative cooking alongside partner Mary’s background in biodynamic agriculture proves the perfect recipe for success at their twenty-four cover neighbourhood dining spot. Innovation is key; taking whatever vegetables, herbs and fruit that are available to the chef team and creating a menu entirely around what is available to them. It was this care and dedication that earned Wilson’s a Michelin Green Star in 2022.

Tickets are available to book via the Carousel website, for £60.

For further information, please contact Jess on

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