Pubs and Bars with Restaurants
There’s no two ways about it; the Jolly Sailor is one of the best spots for summer. Although just a few minutes’ drive from central Bristol, Saltford feels a million miles from city life; there are pretty houses, winding lanes, a beautiful canal and, most importantly, this delightful waterside pub. Once visited, you’ll fi nd yourself singing its praises to all – as many do on TripAdvisor.
Location is important, and ideal in this case, however that’s not all that makes the Jolly Sailor worth shouting about. The kitchen team is made up of skilled chefs who are passionate about what they do, cooking up a variety of traditional favourites, such as the pub’s famous beer-battered fish and chips, breaded scampi, classic bangers and mash and juicy 28-day-aged rump steak.
Seated in the conservatory overlooking the outside terrace, the rush of the weir water audible from our table, we were happily distracted by the view as we settled into our seats and pondered the menu. Head chef Nilesh brings his seafood prowess from his time at Loch Fyne in Covent Garden to this canalside kitchen and he certainly knows his onions. If you’re a fan of fish, there’s plenty to sample, from perfectly plump mussels to start through to seafood specials and the pub’s signature dish, Cornishman’s fish stew. My companion relished the sound of the tagliatelle seafood special of the day, a dish packed with juicy clams, mussels, pink prawns and monkfish and confirmed it was as delicious as he’d hoped. We had begun with light starters of soup of the day – a rich, homemade tomato soup with plenty of warm crusty bread – and deliciously gooey deep-fried wedges of Brie. My main course was another daily special; wild mushroom risotto. It was perfectly cooked so that the rice was creamy with a bit of bite, and earthy mushrooms of varying sizes and flavours were peppered throughout. The portion sizes are hearty and wholesome, so bring your appetite. We were feeling satisfi ed but not so full as to pass up dessert, and so shared lemon cheesecake to complete our meal. A fresh, fluffy slice arrived with two spoons; the top covered in generous curls of white chocolate giving way to bursts of lemon curd and little bits of sponge cake. It was dreamy and definitely worth saving room for.