OUR STORY
About COR
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COR has many meanings for us. It originates however from the Latin word ‘heart’. And at the heart of COR, is our desire to bring together our love of hospitality in a friendly and welcoming place that is inclusive to all.
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That’s why everyone is welcome at COR, whether for a small bite by yourself or with a friend, a light lunch with colleagues or a special occasion with the family. We have a reservation system, but walk-ins and spontaneous visits are always encouraged.
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The food and drink at COR are influenced by our love of the Mediterranean. The menu plays to Mark’s fine dining training yet also incorporates the more fun, sharing style food we love and that Mark has been working with over the last 10 years. It's a small menu that is seasonally updated and created with the aim of reducing waste and surplus in the kitchen.
Restaurant Manager, Tallulah Small, and Head Chef, Vyck Colsell, bring their expertise, passion and creativity to our menus.
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About us
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COR is a family run business brought to you by husband and wife team Karen and Mark Chapman, who met working in hospitality in Sydney (many years ago!), before moving to Bristol and setting up life together!
Mark leads the restaurant along with Tallulah and Vyck managing the floor and kitchen at COR, together bringing many years’ of experience in the industry.
After 4 years of formal training, Mark worked in world class 6 star resorts, ‘hat’ restaurants in Sydney, the Michelin star Bath Priory Hotel and as Executive Chef of Bravas, Gambas, Cargo Cantina and Masa + Mezcal in Bristol. Mark exclusively managed Gambas tapas bar and restaurant for 2 years, which was awarded a Michelin plate in 2021 and 2022 under Mark’s leadership.
All of these experiences have shaped and influenced COR and Mark has no intention to stop learning and growing now. Alongside Mark is a brilliant and passionate team who help to grow and make COR what it is today. We are proud to have been awarded a Bib Gourmand by The Michelin Guide for two consecutive years in 2023 and 2024, making COR an excellent ‘good quality, good value cooking’ restaurant alongside our mention in The Good Food guide UK, Timeout & Hardens UK.
Our Ethos
Sustainability and farm to table is very important to us. This is not limited to our produce. We passionately believe in investing in people and our community. That is why COR offers apprenticeships through Bristol City and Weston colleges. COR has worked with the Bristol Food Union, Square Food Foundation, the Mazi Project, Caring in Bristol, BS3 Jammin, Chefs forum and the West of England Combined Authority (WECA) on various projects to promote the hospitality industry, support those in need and use food as a means to empower young people in Bristol. We are always looking for ways to continue and grow these relationships. Please see our community page for more details.
We can’t wait to see what the next chapter holds.
