Sam Sohn-Rethel graduated with a media studies degree before going straight to work under head chef Barney Haughton at Quartier Vert, in Bristol. It was there that he says he learnt how to use the best ingredients to make simple but perfect food.
Sam then moved to London to work for a short time at St. John’s restaurant before moving to Moro where he began cooking authentic Spanish dishes using real charcoal and wood-fired ovens.
He then returned to Bristol to help open the Lido restaurant with Matt Williamson before following him to his new restaurant Flinty Red. After time spent away from the kitchen when he became a dad, he launched the instantly popular Manna bar. After 18 months, he was approached to open the kitchen at the new Bells Diner and Bar Rooms where he continues to cook strictly seasonal Spanish and Mediterranean inspired food over real charcoal and wood.
The iconic Bell’s Diner was opened in 1976 and retains its quirky, welcoming feel and a commitment to only playing vinyl!
Follow Sam at:
Website : Bell’s Diner & Bar Rooms
