The food served at Bianchis has its genesis in the ethos of honest cooking. In other words, the ingredients we combine speak for themselves, each in their own voice. We use the best local and, sometimes, international ingredients to skilfully accomplish this. So, whether you wish to enjoy the enduring comfort of a plate of freshly hand made pasta or indulge in five courses of delicacies from all over Italy, Bianchis offers it all.
We work with some of the best suppliers of meat and fish in the West Country and we’re proud to say that provenance and quality are paramount to what we do. Our kitchen works off induction and charcoal, which yields both eco-efficiency and flavour in abundance. Our team of chefs is headed up by Pegs Quinn, former chef at the River Cafe in London, an institute of modern Italian cooking. Plainly put, everything that leaves our kitchen is made with love, by people who care deeply about the food they are cooking.