Running from now until Christmas, BAYT is inspired by the meals we have at home with friends + family.
Fish, Meat, Sides. Served with wines + beers pulled down from our shelves and out of our fridge to go with what we’re eating.
It’s Turf + Surf our way – championing sustainable meats and seafood. Think wild venison, boar, and responsibly-sourced fish (plus oysters, scallops and all that good stuff).
Food by our friend + Chef Melissa Meakins; wine from our cellar at KASK; beer from our fav Bristol breweries and others we love; cocktails Kev makes at home on a rare night off from KASK.
Evening meals. Saturday brunch. And Sunday Roast!
Here’s this week’s menus…
The name BAYT comes from the Arabic word for ‘home’, reflecting the warm hospitality and heartfelt connection we have with the food we 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 simple: “Come over to ours and we’ll feed you.”
You can pop in for a quick drink and bite to eat (like a friend with FOMO who’s already made other plans but still makes an appearance) but we’d rather you take our home-inspired, no-menu approach – just sit back, relax and let us bring the food and drink to the table, just as we would with guests in our own kitchen. And just as if you were in our home, if you have certain preferences of allergies, we’ll do everything we can to give you plates that put a smile on your face.
We’re open in the evenings from 5pm. We save a few seats for walk-ins but advise booking in advance.
On Saturdays we open from 10am to 3pm for Brunch; then again at 5pm for our dinner menu.
Then the weekend ends as it always should – with Sunday Roast. The last booking for a Roast is 4pm.
For groups of 5 or more please email hello@kitchenbykask.co.uk and put ‘We want to come over’ in the email heading.
For Sunday Roasts, we advise booking in advance. We can’t take online bookings on the day so if you’ve woken up and fancy a big feed, call us on 07526 749400 – we’ll be there from midday to answer the phone
After a phenomenal two weeks residency in September, Chef Adam Ball is back with Frankies, his incredible gluten-free Fried Chicken.
We’ll be open Thursday, Friday and Saturday from 5pm, and will also be doing Saturday lunch from 12 to 3.30.
Sunday Roast with BAYT will be on as usual on Sunday 24th
