Adelina Yard

Who runs it

Adelina Yard is owned and cooked by Jamie Randall and Olivia Barry. Randall's background includes Odettes and Galvin La Chapelle, while Barry trained at Murano and with the Galvin brothers. The style is modern European with a strong seasonal focus, delivered in a relaxed room rather than a formal one.

How the menus work

Lunch, served Wednesday to Saturday, is a four-course seasonal set menu, a good way to try the cooking without committing a whole evening. In the evening the kitchen serves tasting menus that take roughly one and a half to two hours, with a vegetarian or pescatarian alternative. Seats at the chef's table are high bar stools, so ask for a standard table if that will be uncomfortable.

Before you book

The kitchen can cater for vegetarians and pescatarians, but not for gluten-free, dairy-free, vegan or FODMAP diets, so check before booking if that matters. Tables take up to six. Dinner books up, so reserve ahead online or by phone. For a pre- or post-dinner drink, Small Bar and The Granary are a short walk along Welsh Back, and Queen Square is just behind. It is a small room, so it suits couples and small groups best.

Highlights

• Chef-owned by Jamie Randall and Olivia Barry
• Four-course seasonal set lunch, Wednesday to Saturday
• Evening tasting menus of around 1.5–2 hours
• Vegetarian and pescatarian alternatives
• Harbourside setting on Welsh Back

Good to know

• Booking is essential for dinner; book online or call 0117 925 6682.
• Gluten-free, dairy-free, vegan and FODMAP diets cannot be catered for.
• Maximum table size is six.
• The chef's table uses high bar stools.

Frequently asked questions