About Us


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.

Chef Profile

Toby Gritten

Brought up in an idyllic countryside village, surrounded by his Mum’s vegetable gardens and a small river brimming with brown trout at the end of the garden, Toby’s enthusiasm for local produce and seasonality started from a young age. He first started at the age of fourteen as a kitchen porter, in a café kitchen in the local town. Toby soon progressed to cooking cakes and pastries, and helping the chefs during busy services...
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The History

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.


Weddings & Functions

The Pump House is available to hire for wedding receptions and other functions.  We pride ourselves in providing unique and bespoke celebrations.  It is possible to have exclusive use of the building, just the restaurant or an area depending on the size of the party and your requirements. Contact our in house events Manager Kerry to plan your perfect day.
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Testimonials and Reviews

  • “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 *****

    Bristol Evening Post

  • “Tasty and enjoyable, I left with a satisfied stomach”  Clifton Life Magazine

    Clifton Life Magazine

  • “A sensational combo of unbelievably good seared cod cheek and braised ox tongue almost as smooth as foie gras”  Venue Magazine

    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

    Bristol Magazine



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