Before Bulrush
A greengrocer's shop
The site at 21 Cotham Road South was originally a greengrocers. After time living in Japan and running pop-ups, George took the keys.
Field book · Cotham, Bristol · est. 2015
Bulrush
Locally sourced and foraged. Anglo-French cooking with Japanese and Scandinavian influences.
A Michelin star, held since 2019 · Tasting menu £90 · Menus from £48
Current collection
As published, July 2026. The menu follows the season.
Ingredients led. Seasons followed. Ten years pressed between these pages.
The field log
Kept by George Livesey, Bristol’s forager with a Michelin star.
2015
Bulrush opens in Cotham
A comfortable, intimate neighbourhood restaurant serving a beautifully prepared tasting menu. Ten years were celebrated in November 2025.
2019
The Michelin star arrives
Awarded in 2019 and held every year since.
Every season
The family farm
Gooseberries and white, red and blackcurrants come through from the family farm; spruce and wild ingredients are foraged as the seasons turn.
Chef/proprietor George Livesey grew up in the Peak District and trained at the Academy of the Culinary Arts, where Albert Roux was his sponsoring chef. Before Bulrush he cooked at St. John, Roux Fine Dining under Dan Cox, Club Gascon and White Rabbit in Dalston.
✳ Chef portrait · specimen not yet collectedGeorge at the pass belongs here; photographed on commission, not borrowed.
Foraged. Farmed. Fermented. Finished.
Wye Valley asparagus · hand dived scallop · Jacob hogget · the farm’s gooseberries and currants · spruce, foraged in season
The collection
Three menus, one season
Duck liver parfait, smoked trout, pomme dauphine
Montgomery cheddar, onion marmalade
Served alongside sourdough and roasted yeast butter
Wye Valley asparagus, wasabi sorbet, kombu
Hand dived scallop, Tokyo turnip, mushroom xo
Guinea fowl, girolle, apricot
Jacob hogget, oyster, globe artichoke
Yarlington cheese ice cream, soba honey
Cheese course
Cheddar strawberries, genmaicha, cajeta
Madeleine, stout ice cream
Optional drinks pairing £70
Dinner Tuesday to Saturday · Lunch Friday and Saturday · allow 3 to 3.5 hours
Reserve via Tock
Reservations open 90 days in advance · Parties larger than six: email us · Card details secure all bookings
Menus can be altered for vegetarians, pescatarians and strict allergies with at least 48 hours' notice.
The room
Intimate, unhurried, tucked into Cotham.
Duck-egg panelling, dried reeds on the wall, and a room that was once a greengrocer’s shop. The upstairs dining room seats a maximum of twelve. No room fee: a minimum party of eight reserves the room, at the first seating of each service.
Tuesday to ThursdayDinner: tasting menu 18:30–19:30 · early evening menu at 18:00
Friday and SaturdayLunch: tasting 12:30–13:30 · set lunch 12:30–14:00 · Dinner: tasting 18:30–19:30
Sunday and MondayClosed
Private dining enquiries: info@bulrushrestaurant.co.uk
Field notes · ongoing collection
@bulrushrestaurant
Follow along for what arrived from the farm this week. Photography: Bulrush's own, from bulrushrestaurant.co.uk and @bulrushrestaurant.
Reserve a table
Bulrush, Bristol
21 Cotham Road South, Cotham, Bristol BS6 5TZ0117 329 0990info@bulrushrestaurant.co.ukTuesday to Thursday · Dinner: tasting menu 18:30–19:30 · early evening menu at 18:00Friday and Saturday · Lunch: tasting 12:30–13:30 · set lunch 12:30–14:00 · Dinner: tasting 18:30–19:30Sunday and Monday · Closed
Reserve via Tock✳ Gift vouchersMonetary vouchers from £25, valid one year. A physical gift card (£5) is handwritten on recycled paper and sealed with our logo in blue wax.
Grid ref.Cotham Road South, two minutes from Cotham Hill, up from the Triangle