Source is an essential link in the food chain. We aim to bring back the skills of preparing food with passion and care and we feel this comes out in the food we sell.

Source is a direct result of a desire to bring high quality food to Bristol. We offer a wide menu and fresh produce to suit all budgets and therefore we aim to encourage and enthuse everybody to eat a higher quality of food. As one of the best independent food retailers in Bristol we are ideally positioned to link the best local producers to our customers.

Our produce is strictly seasonal, which means keeping an eye on the weather and talking to lots of foragers, fishermen, game dealers, farmers and other food producers. By keeping our ears open for rumours of different finds and catches we are ideally placed in the supply chain to bring you the best produce from all over Britain.


Joe Wheatcroft
Shop manager, fishmonger and general dogsbody

I have worked for 20 years (yikes!) in loads of aspects of the food business from organic pig farming to washing dishes in fine restaurants. I love what food does to people and I don’t just mean the nutrients. I have worked in many of Bristol’s food establishments including Southville deli, Radford Mill farm shop, Fishworks and Taste. I have also worked on farms both here in the UK and in Denmark which has been really valuable when it comes to understanding the nuts and bolts of how the food is produced. I’ve also done my fair share of travel going solo, over land to Indonesia which introduced me to so many flavours I didn’t even know existed.

Liz Carrad
Pastry chef

Bookbinder turned Pastry Chef, I have been lucky enough to work with some important chefs including Stephen Marwick and Colin White.  They have instilled in me the importance of using seasonal and local produce when it was not fashionable to do so.  We have a fantastic heritage of pastry work in this country, which has been diluted in the process of mass production. I try to search for the best of home and interesting trends from other traditions. I have worked as a head Chef, but always come back to pastry as I enjoy the discipline. 
Places worked include Woolley Grange Hotel,  Markwicks, Fresh and Wild, The Walled Garden, and  I have been self employed as a chef too.
Love my dog, LFC, Bristol City and gin.

Ross Wills
Head chef

After training as a chef for two years at the city of Bristol college, my first job in a kitchen was at the Swallow Royal Hotel (now the Marriott Hotel, College Green).
From there, I moved to Riverstation, where I stayed for over 8 years learning a lot about cooking with the seasons and working with stunning fresh produce.
After working as head chef at Jack's Brasserie, I came to Taste in St Nicholas Market to now be a co-director and head chef at Source.