It started under gazebos
Before the restaurant, there were custom-built smokers, outdoor events and festivals. We cooked through rain, wind and blazing sun, putting in the hours to smoke, serve and refine the recipes that became Bull & Bar.
Fiercely independent. Built by hand.
Our smokehouse story
Bull & Bar was built from the ground up—not as a franchise or a passing fad, but as an independent restaurant shaped by hard work, honest food and doing things our own way.
Then we built a home for it
Opening the restaurant did not mean taking an easy route. The building needed serious work—from replacing the roof to upgrading the windows—and we threw ourselves into it, learning as we went. Every improvement helped make 60 High Street genuinely ours.
We don’t buy flavour. We build it.
Our sauces are homemade, from Dirty Mayo and No.60 BBQ Sauce to our smoked chilli sauce. Our meats are smoked low and slow, and every burger, tray and loaded side carries the character we worked to create.
Explore the menuIndependent behind the bar too
The same outlook extends to the drinks, with cider from Somerset makers including Lilley’s and nearby Hecks, alongside beer from Bristol Beer Factory and New Bristol Brewery.
Why fiercely independent matters
This business has been shaped by our own hands, countless hours and determination. We believe good food does not need unnecessary complication—it needs honesty, care and people who are proud to serve it.
The same care, wherever you eat
Whether you sit down in the restaurant or order food to go, the standard stays the same: homemade, hand-smoked and full of character.
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