This former Victorian pumping station, under the leadership of chef proprietor Toby Gritten (of Bells Diner/ The Albion), provides the ideal destination for those in search of exquisite food and quality beverages, in fabulous surroundings.
Situated on the edge of the Floating Harbour, The Pump House provides the perfect venue for any occasion; whether it’s a lazy afternoon and evening on the large sun trap terrace, a relaxing drink or meal in the bar downstairs or a special occasion in the A la carte Mezzanine restaurant.
There is a private, off-road car park for customers only.
The Pump House was built around 1870 by Thomas Howard as a Hydraulic Pumping House to provide power to the bridges and machines of Bristol Harbour. It was replaced by the current Hydraulic engine house in the 1880s and having seen many uses across the years, it is now a public house.
The current owners, Head chef Toby Gritten and Daniel Obern, took over The Pump House in April 2007 and following some modernisation and refurbishment work, re-opened later that year in July.
“Great food conjured from excellent West Country Ingredients, superb wine, a sunny waterfront location and prices that don’t require remortgaging the house.” Mark Taylor, The Bristol Evening post 5 stars *****
“Tasty and enjoyable, I left with a satisfied stomach” Clifton Life Magazine
“A sensational combo of unbelievably good seared cod cheek and braised ox tongue almost as smooth as foie gras” Venue Magazine
“Award-winning chef Toby Gritten creates delicious food that can be enjoyed amidst the social buzz of the bar, or in the refined and stylish mezzanine restaurant” The Bristol Magazine
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