Hugh Fearnley-Whittingstall's River Cottage in Bristol is set to close

Tanwen Dawn-Hiscox

Deputy Editor

Hugh Fearnley-Whittinsgstall's Bristol restaurant, River Cottage, is set to close at the end of March, citing “rising costs and challenging market conditions” as well as its size and location.

The chef expressed his gratitude for the support he received following the announcement, inviting guests to join the team at the restaurant on March 27th, its final day of operations.

Thanks for all the lovely messages of support about our Bristol restaurant closing. It’s a tough time but we’re taking a long view and hope to be back in Bristol one day. Meanwhile we’d love you to come and eat with us and say goodbye to the team before we close on Fri 27th March https://t.co/UrcNvTeUn6
— Hugh Fearnley-Whittingstall (@HughFW) February 27, 2020

A notice on the restaurant's website said that a review of the business had led to "the difficult decision to cease trading."

“We’ve had a wonderful seven years in Bristol and I am deeply saddened that we cannot find a way to continue trading here. I have a strong personal connection to Bristol, having lived here just around the corner from the restaurant for most of the last four years. I very much hope that River Cottage will return to the city in the future.”

The chef thanks the team at the restaurant, who he said "have worked tirelessly over the years making our restaurant a fantastic place to eat and drink," extending his gratitude to customers and suppliers, who, he said, "have helped us to serve the finest produce of the region."

The chef said that following the closure the group would be focusing its attention on its Axminster and Winchester restaurants, as well as on its farm and cookery school at the River Cottage HQ in Devon.

He added that the group is looking to offer "alternative employment" to the Britsol team at its other sites where possible, and that despite the local closure, it has plans to grow its original headquarters.

This, he said, will "include building a guesthouse and more event spaces."

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