OTHER opens as an immediate, social experience the moment you enter. OTHER in Bristol sits on Cannon Street in Bedminster, a neighbourhood known for its vibrant street art and local energy. The dining room’s bright orange walls and bespoke prints set a playful tone, while the menu signals intent: contemporary British small plates built for sharing and discovery. The air often carries the scent of frying batter, warm caramel from a dessert station, or citrus brightness from a lemon custard. This is a place for conversation, tasting, and returning to favourites across a short, rotating list of dishes.

Chef Zak Hitchman leads the kitchen with a clear, informal ambition. Having served as head chef at Casamia and trained at Ynyshir, Hitchman applies refined technique to a menu that refuses a single label. OTHER’s philosophy is deliberately varied: the team cooks what interests them, sourcing locally and changing dishes often. The restaurant earned a Michelin Bib Gourmand for good quality, good value cooking, a major recognition that underlines this balance of craft and accessibility. Still independently owned, OTHER prioritises friendly service and honest prices over formality, making culinary skills available to a wide range of diners without sacrifice.

The culinary journey at OTHER is direct and flavour-forward. Signature snacks start conversations: homemade crisps arrive with satay and aïoli, a study in crunch and seasoned dips. Tempura pollock pairs light, crisp batter with beer-braised tomatoes and a smear of harissa, offering heat, acid and sea-sweet fish in each bite. Roast carrots come with cavolo nero pesto, radicchio, chickpeas and feta, a robust vegetarian course that layers bitter and creamy textures. A deconstructed bánh mì alternates between char-siu pork belly or celeriac for a balanced main, combining pickled crunch with slow-cooked richness. For shellfish lovers, the hot-and-sour crab sauce dish — when it appears — captures the kitchen’s command of bold, layered flavours. Dessert closes the meal with precision: the poppyseed doughnut is airy and singed in parts, the set lemon custard arrives with a rye digestive crumb, citrus jam and toasted Italian meringue, and a crème brûlée is lifted by honey and sharply acidic plums. Seasonal specials replace menu items regularly, encouraging repeat visits and rewarding diners who ask about the day’s fish or vegetable choices.

The room reflects the food: compact, lively and intentionally unpretentious. Communal tables dominate, encouraging sharing and brisk table turnover that keeps the energy high. A few island tables allow more privacy for groups of two to four. Lighting is practical, service is friendly and direct, and vinyl records or an eclectic playlist fill the space without ceremony. The design leans kitsch rather than minimalist, with framed art and graffiti-inspired touches that connect the restaurant to Bedminster’s streetwise character. Beverage options are curated for approachability: six wines by the glass and local beers from nearby producers, chosen to pair with small plates rather than compete with them.

Plan your visit around early weeknights or off-peak lunch slots for a quieter table, or arrive with flexible timing on busy evenings when turnover is fastest. There is no formal dress code — neat casual attire suits the setting — and reservations are recommended for Friday and Saturday nights. OTHER is located at 32 Cannon Street, Bedminster, BS3, so allow extra time if travelling from central Bristol during peak hours.

If you seek flavour-led, value-driven dining in Bristol, book a table at OTHER. The menu changes frequently, so expect new combinations and dependable staples like the poppyseed doughnut and tempura pollock. OTHER rewards diners who arrive hungry, curious and ready to share plates. Reserve early to secure one of the best seats in Bedminster and experience Zak Hitchman’s inventive, technically confident cooking at approachable prices.