New head chef appointed at Harbour Hotel Bristol

Harbour Hotel Bristol has announced the appointment of Sebastian Merry as its new head chef. 

Merry will take the helm at Harbour Kitchen, the hotel’s signature restaurant located on the city's historic Corn Street. The restaurant is set to evolve under Merry’s leadership, with a creative direction rooted in provenance, seasonality and sustainability. 

Located in a restored former bank, Harbour Hotel Bristol is a 42-room boutique hotel and part of the Harbour Hotels collection. Merry’s appointment marks an exciting new chapter for the hotel’s dining offering, reinforcing its commitment to delivering standout culinary experiences rooted in local provenance.

“We are thrilled to welcome Sebastian to the Harbour Hotels family,” says Ben Gay, general manager at Harbour Hotel Bristol. “His passion for thoughtful, elevated cooking and his deep understanding of Bristol’s culinary culture make him an exciting addition to the team."

About Merry

A Bristol native and classically trained chef, Merry brings 18 years of professional experience in fine dining, having worked in some of the UK’s most revered Michelin-starred kitchens, including Restaurant Gordon Ramsay (three Michelin stars), Le Gavroche (two Michelin stars), The Arts Club on Dover Street in Mayfair, Chewton Glen Hotel & Spa (three AA Rosettes) and 1 Lombard Street (two AA Rosettes).

He has also worked alongside renowned chef Freddie Bird at Littlefrench, and most recently played a key role across both Littlefrench and its sister restaurant, 1 York Place.

Internationally, Merry’s culinary journey has taken him to the Caribbean as head chef at Sheer Rocks, and to luxury charter yachts across the Mediterranean, where he was responsible for bespoke fine dining experiences at sea.

Deeply connected to Bristol’s dynamic food scene, Merry previously ran his own critically praised restaurant, ABOE, on Whiteladies Road, earning a loyal following for his bold, fine-dining small plates. He also co-owned the Cloak & Dagger in Stokes Croft, further cementing his reputation as a chef who understands and celebrates the city’s creative culinary spirit.

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