Bristol's Victorian Lido's mammoth refurbishment included the creation of Lido Bar and Restaurant – which is now situated in the old viewing gallery, complete with original features and floor-to-ceiling sliding glass windows. Chef Freddy Bird (previously of London's Moro and local Bordeaux Quay) takes his inspiration from Southern Europe and the Middle East, sourcing premium ingredients from Europe, local suppliers and the Lido kitchen garden. The daily changing menu is based around honest, rustic flavours and combinations – with most of the dishes cooked in the wood-fired oven. Think starters like wood roast scallops, sweet herb and garlic butter and lamb manti, pinenuts, chilli and mint butter. Mains are generously portioned and include hearty plates like wood roast partridge, girolles, pancetta and lentils.
