The very name conjures up a picture of a dusty lay-by off the A1; of course, nothing could be further from the truth. Bells Diner is actually a converted 1950s grocery shop in the heart of Bristol's most bohemian neighbourhood, Montpelier.

Bells Diner has three inter-connecting rooms. It is a homely, warm and intimate restaurant with a log fire when necessary. Rather unusually, someone is employed to go out and gather from the fields and hedgerows those ingredients not always featured in the collations of others. Chef/Owner Christopher Wicks and his team of young chefs, serve sharp contemporary food, which is assisted by these additions, as Christopher believes in using wild, local and organic produce.

Mains could run to: ballotine of rabbit perhaps accompanied by a veloute of St George's mushrooms, broad beans and tarragon; slow cooked pig cheek with baby onions, porridge and peanuts or welsh sea trout with pea shoots, wild fennel and baby artichokes. However, don't be surprised to find on the menu such esoteric dishes as one and half hour poached egg with serrano ham and pea sorbet or soft shell crab with avocado ice cream.