Thank you for your patience as we navigate through these very testing times. As always, we would like to thank you for supporting small and local, and we appreciate all your business - whether online or face-to-face. Please keep checking below and on our social media links for up-to-date news!
Our BRISTOL kitchen is currently in LOCKDOWN, meaning it is available for DELIVERY. Our delivery services will be open Thurs-Sat 1700-2100, and Sundays 1200-1700. We will be serving a selection of our steaks & sides, and the pre-existing dirty burger menu. You can grab these on Uber Eats & Deliveroo.
In CARDIFF we are closed until further notice. We can't wait to see you on our return.
We sincerely hope you keep safe & well this Winter
Things will be different for a while as we adjust to the new guidelines from the government, please bear with us while we open our doors after three months of lockdown. To help create a safe environment for everyone, we’re enhancing our high standards of hygiene even further. There will also be some changes to our normal style of service ensuring everyone is safe, but you can rest assured that everyone will still get a warm welcome from the SOTA team! For news updates on guidance and SOTA innovation you can find us on Facebook and Instagram. Thank you for supporting and bearing with us!
OPENING TIMES AND MENU LIMITATIONS
We’ve temporarily reduced our opening hours and we’re serving a reduced menu while our suppliers play catch up and we ensure social distancing can be guaranteed.
We’ve deep cleaned every inch of the restaurant and will continue to do so. Thorough cleaning routines are taking place regularly all day, every day.
We’ve increased the frequency of our cleaning routines. Every table is cleaned thoroughly at the end of every customer visit.
We’re encouraging contactless payments to avoid handling cash. So in the short term we wont be able to accept cash payments. The contactless limit for card payments has increased to £45. You can use Apple and Googlepay.
We have introduced new measures to ensure that we meet government advice on safe distancing. We ask all our customers to be respectful of this policy when they visit us.
If you have any of the following symptoms, please do not visit our restaurant.
• Continuous cough
• High temperature
• Shortness of breath
We’re excited to be open again but as we come out of lockdown and our suppliers ramp themselves back up for service, some ingredients and dishes on our menus may not be available.
The safety and well-being of our customers and team members is our top priority. In order that we can meet the current UK Government guidelines regarding safe distancing, for now, the maximum number of guests per table booking is 6 and must not be from more than 2 households.
In order to meet the current UK Government guidance on safe distancing in our restaurant, we have had to make some changes to our interior layouts. Please make sure you speak to a team member before sitting down at a table, even if it’s unoccupied. We will be on hand to guide you along. We will be operating a one way system in the restaurant.
Our ability to maintain strict cleaning processes is essential to delivering the UK Governments guidelines. Therefore we will be operating a one in one out policy in our bathrooms.
We work with some of the best farmers including Warson Farm in Devon and Willersley Court in the Welsh Borders who care about their meat as much as we do. Once we met our farmers David Andrews and Johnny Morris and butchers Ian Warren and Neil Powell we knew these guys were right for us.
Their approach to ensuring they have quality beef matches our approach to food. Pouring the same passion and attention to detail into everything from animal husbandry and how to get the best from their cattle to the use of Himalayan rock salt in the hanging/drying rooms to maintain the correct humidity levels. Warren’s also ensure all our other meat ingredients have the same quality attributes as our beef.
With our fish we insist on working with companies that understand about freshness and sustainability. Fish for Thought and Paul Trudgian instantly pressed the right buttons for us.