BAYT at Kitchen by KASK

Welcome to BAYT, Bristol’s freshest bar and kitchen from the team behind award-winning wine bar KASK and private chef Melissa Meakins.

BAYT is inspired by the meals they have at home with friends and family. Fish, Meat and sides, served with wines and beers pulled down from their shelves and out of the fridge to go with what you’re eating.

The name BAYT comes from the Arabic word for ‘home’, reflecting the warm hospitality and heartfelt connection they have with the food they serve. While the dishes themselves don’t have an Arabic influence, BAYT is rooted in the shared, informal feasts experienced in Middle Eastern homes—a tradition that Chef Melissa and KASK’s Charlie and Natalie miss from their times spent living in the region.

It’s surf and turf their way, championing sustainable meats and seafood: think wild venison, duck, boar, and responsibly-sourced fish (plus oysters, scallops and all that good stuff). Not only do these taste incredible, the impact they have on the environment is significantly less than the likes of your regular meats such as chicken, beef and lamb which have a higher carbon footprint and quite often involve a traumatic experience for the animal.

The menu changes regularly, but example dishes include snacks of wild boar salami, and Porthilly oysters (fresh or deep fried); small plates of cured trout with wasabi mayo, venison tartare taco, and scallop ceviche; and mains of lemon sole in a caper Butter sauce, roasted duck breast, and Burgundian slow Cooked Wild Boar.

The drinks menu features wine from the cellar at KASK, beer from their favorite Bristour breweries and a few from further afield, and a couple of cocktails to get the evening going.

And just as if you were in their home, if you have certain preferences of allergies, they’ll do everything we can to give you plates that put a smile on your face (note – there’s no nuts on site, and 95% of the menu is gluten-free!)

It’s a simple but inviting concept: “Come over to ours and we’ll feed you.”