On a road that feels like it’s rediscovering its appetite, is Gillson’s exactly the kind of neighbourhood brasserie that Eccy Road has been waiting for?
For the past four years, husband-and-wife team Andy and Vic Trudgill have quietly built something of a hospitality holy grail on Ecclesall Road. It started with Gills & Co, a neighbourhood wine bar centred around hand-selected bottles and sharing plates, before expanding earlier this year with The Gillmont – an elegant cocktail bar inspired by the grand hotel lounges Andy fell in love with while working in London. Now comes the final piece of the puzzle: Gillson’s Brasserie, a restaurant designed to bring classic dishes, warm service and a bit of bustle back to one of Sheffield’s best-known stretches.
With its forest green frontage, gold signage and expansive windows, Gillson’s immediately catches the eye. Step inside and the timeless brasserie influence is clear: walnut panelling, banquette seating, black-and-white chequerboard flooring and glowing brass lamps create a space that’s suitably polished for a celebratory evening out, but still laidback enough for a spontaneous midweek lunch
“The missing piece to our offer was a fully dry-led business,” Vic tells Exposed. “We really wanted a friendly neighbourhood restaurant where the food was the main event.”
The differing experiences across the trio of venues – all within a short stroll of one another – was no accident. Each complements the next, allowing customers to drift between wine, cocktails and now lunch or dinner during an evening or afternoon out in S11.
“We had it in mind that all three businesses would be on the same stretch of road because they feed each other,” she says. “We’ve got lots of loyal customers who have become friends and now they just go up and down Ecclesall Road between the three venues. It’s lovely.”
Inspiration-wise, Gillson’s takes a cue or two from the classic brasseries Andy and Vic admired while visiting Paris, particularly the famed Bofinger, where impeccable service sat alongside an atmosphere that never felt overly formal.
“It was bustling,” Vic recalls. “The service was incredible and you could get dressed up if you’d like, but it didn’t feel like a posh dinner out.”
Back in Sheffield, that sort of balance is exactly what they’ve aimed to recreate. Rather than reinventing the wheel, Gillson’s celebrates dishes that have earned their place on the menu through tried-and-tested longevity.
“The vibe here is very much food-led. You come and have a really nice meal, with big portions that fill you up. We often say these are dishes that stand the test of time. There’s no Googling to understand what an ingredient is. It’s all things you’ll know and that will be familiar – a nod to nostalgia.”
That philosophy extends throughout the menu, where familiar favourites are given thoughtful refinements rather than radical makeovers. Head chef Dave, whose experience spans numerous kitchens, has helped shape that approach.
“Dave’s taken our ideas and run with them,” says Vic. “He’ll make dishes a little bit more interesting with the odd tweak while sticking to what people will know and love.”
Early favourites already include the crab and prawn cocktail, steak tartare, three cuts of steak – bavette, sirloin and fillet – sea bass and the French onion soup, a subtle nod to the Parisian inspiration behind the concept.
While the food may lean classic, the pricing has been designed with flexibility in mind. Just as Gills & Co caters for both casual drinkers and wine collectors, Gillson’s aims to welcome everyone.
“You can come here and spend £500 or you can come here and spend less than £50 – the range is deliberately broad,” Vic says. “It is for everyone. We want people to come here after work, have a spot of tea with the kids or come for an anniversary evening meal and splurge out. There’s the ability to do both.”
With that in mind, Gillson’s opens seven days a week, filling a noticeable gap on Mondays and Tuesdays when many independent restaurants remain closed. There’s a weekday set lunch offering, alongside what Vic hopes will become one of the city’s standout Sunday roasts.
“We wanted somewhere that’s a nice venue where the service is really good, the wine list is great and the roast is just spot, served with all the trimmings. We’re really proud of that.”
For the Trudgills, opening a third venue on Ecclesall Road was also a vote of confidence in the area. As Kelham Island has flourished over the past decade, many questioned whether Eccy Road had lost some of its pull. Vic believes things are changing again.
“One of the nicest bits of feedback we’ve had is that people say we’re helping bring Ecclesall Road back to life. That’s definitely a joint effort with all the other brilliant businesses on here, but it is nice to have more places to go and be part of providing people with more choice.”
As Vic heads off to prepare for a busy afternoon of graduation bookings, she explains that success isn’t measured by décor or even the dishes on the menu. It’s about how people feel when they walk through the door.
“We want it to be bustly. Our team are slick, but they’re friendly and approachable. We want a relaxed space where we can have a conversation with people; it’s an ethos that runs right across our venues. The guest experience drives every decision we make, and it will always stay that way.”
