Dan O’Regan is a Bristol-based restaurateur and hospitality writer. He owns two restaurants, BANK and Lapin, and writes Notes on a Napkin, a candid Substack about what hospitality really looks like from behind the scenes. He has also started writing a monthly column for Country Living Magazine. His focus is practical and people-led: how pricing protects quality, how training creates confidence, and how small operational choices can influence the guest experience. Dan’s writing sits at the intersection of culture and craft, grounded in lived experience from the floor and the office, with a steady respect for the teams who make restaurants work.
A self-taught operator, Dan’s journey into the industry began in the world of specialty coffee, where he worked as a barista, trainer, and competitor before moving into wholesale. Following a move to the West Country to work with Colonna Coffee, he transitioned into the world of full-service dining, founding his first restaurant, BANK, a fire-led neighbourhood restaurant in Bristol, in 2021. He then went on to open his second site Lapin in 2025, which offers a fresh and playful spin on traditional French cuisine.
Dan co-owns and operates both Bristol establishments alongside Executive Chef Jack Briggs-Horan. Dan’s work has earned him a reputation for transparency and excellence. Under his leadership, his restaurants have been recognized by The Good Food Guide and SquareMeal, and in 2025, his business was named one of the "Happiest Places to Work" in UK hospitality by CODE. Whether he is on the restaurant floor or at his desk, Dan remains dedicated to understanding the systems and human connections that make eating out a true joy. In his spare time, he is a keen allotment gardener enjoying the peace and satisfaction of growing plants.
