News / Restaurants
New Bristol restaurant in Michelin guide
Just a few days short of its first birthday, a restaurant in Bristol has been included in the Michelin guide for the first time.
Michelin are keeping tight-lipped what accolade Little Hollows has – a Michelin star? a Bib Gourmand? – but inclusion in the prestigious guide is worthy of celebration.
For owner Chris Davis, it is another justification for transforming his market stall into permanent premises.
is needed now More than ever
Walk by the restaurant on Chandos Road in Redland and you will probably see 35-year-old Chris in the window preparing the freshly made pasta for lunch or dinner.
“I’ve never aimed to get in the Michelin guide or even thought we’d get in the guide,” Chris told Bristol24/7 after lunch service on Wednesday.
“I’ve never wanted to run a Michelin-starred restaurant; I don’t really feel like we operate in that sphere.
“But it’s obviously massively welcome especially at the moment when things in the economy could potentially get quite tricky.
“We’ve also been struggling for staff as a lot of places have so it’s a really nice boost for the team here as they work really hard.
“It’s also so great to get our name out there in the guide. This is going to be a massive boost for us in hopefully making sure we get the bookings that we need to get through winter.”
Little Hollows is celebrating its first birthday on Chandos Road this weekend – photo: Martin Booth
Chris’ original idea for Little Hollows was for it to be a cafe and a deli, but he admits that it is now most definitely a restaurant.
It is also a restaurant at the heart of its community, on a road whose food and drink offerings – including Wilsons next door – can compete with some of the best in the UK.
“We just want to provide somewhere that you can come and get really good honest food, that is supporting other small local businesses,” Chris said.
“We want to have a really nice casual environment where you can come in and just enjoy quality food that showcases the ingredients that we use. That’s pretty much it!”
Little Hollows has room for 30 diners inside and a few more outside in warmer climes – photo: Martin Booth
On Wednesday in the window, Chris was rolling thin pasta sheets out in order to make agnolotti, Little Hollows’ signature dish; which he has made for years selling wholesale, at markets and as a street food stall.
“There’s a lot of craft behind what we do and I think it’s nice for people to see that. It really helps just explaining what we are in a nutshell.
“We are making everything from scratch using really good ingredients. You can see that in the dough and in the colour of the dough.
“We are a pasta restaurant and in a snapshot you can see exactly what we are!”
Main photo: Martin Booth
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