{"id":104702,"date":"2025-05-15T22:56:37","date_gmt":"2025-05-15T22:56:37","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/104702\/"},"modified":"2025-05-15T22:56:37","modified_gmt":"2025-05-15T22:56:37","slug":"1-michelin-star-chefs-jan-ostle-wilsons","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/104702\/","title":{"rendered":"1 Michelin Star Chefs – Jan Ostle, Wilsons"},"content":{"rendered":"

Jan Ostle<\/a> is the Chef Owner of Michelin-starred, Wilsons Restaurant.<\/p>\n

Jan\u00a0is a visionary culinary artist dedicated to redefining the gastronomic landscape through his renowned restaurant,\u00a0Wilsons<\/a>.\u00a0<\/p>\n

Nestled within the heart of Redland, Bristol, Wilsons emerges as a captivating gem\u2014a petite, independently owned farm-to-table eatery.<\/p>\n

Wilsons\u2019 ethos is reflected in their careful sourcing of ingredients, working closely with local, small-scale, and regenerative farmers and producers.<\/p>\n

Each ingredient is a brushstroke, contributing to the masterpiece that graces thier guest’s plates.<\/p>\n

Background<\/p>\n

He entered hospitality as a teenager, starting out as a pot washer before moving into the kitchen. His talent quickly took him to some of the UK\u2019s most respected restaurants \u2014 Restaurant Gordon Ramsay<\/strong><\/a>, The Square<\/strong><\/a>, L\u2019Enclume<\/strong><\/a>, The Hand and Flowers<\/strong><\/a>, and Midsummer House<\/strong><\/a> \u2014 working under chefs like Phil Howard<\/strong><\/a>.<\/p>\n

Jan also admitted to his personal struggles,\u00a0battling substance abuse before meeting his now-wife and business partner, Mary Wilson.\u00a0<\/p>\n

After working together on a farm in Spain, Jan and Mary eventually moved to Bristol, where they opened Wilsons in 2016.<\/p>\n

The menu, handwritten daily on a chalkboard, shifts constantly based on what the farm yields. Dishes have included red mullet soup with house-made kimchi, monkfish with celeriac foam, and dry-aged chicken with parsnip sauce. Everything, down to the broths and pickles, is infused with care and consideration.<\/p>\n

The importance of sustainability<\/p>\n

For Jan, sustainability isn\u2019t a marketing tool \u2014 it\u2019s the foundation of everything he does. At Wilsons, sustainability means:<\/p>\n