A restaurateur,
first and foremost.
I also write occasionally.
Bank in Totterdown. Lapin at Wapping Wharf. Still running both. Writing about what it costs to run a room, and what it feels like to sit in one.
“If you want to understand the reality and challenges (as well as joys) of running an independent restaurant in this era, then look no further than Dan O’Regan’s Notes on a Napkin. Even the most experienced of restaurateurs will learn seeing through his eyes.” — Jeremy King
Named in Observer Food Monthly's OFM 30Guild of Food Writers finalist 2026Reviewed by Grace Dent, The Guardian
Speaking
I'm still running services at BANK and Lapin every week. That's what I bring to a room.
The Go To Food Podcast · April 2026
CODE Hospitality panel · September 2025
-
i.
The host's power
-
ii.
Kindness as infrastructure
-
iii.
Service as craft
-
iv.
The public living room
-
v.
Dignity over transaction
Hospitality is offered.
Servitude is demanded.
I run two restaurants in Bristol. I've spent years thinking about the line between those two things. What it costs to hold it is what I write about.
Writing
BANK and Lapin
BANK
Wells Road, Totterdown, BristolA fire-led neighbourhood restaurant on Wells Road. Seasonal cooking, a room that feels settled, and a lot of familiar faces.
Lapin
Wapping Wharf, BristolA French-leaning room in a shipping container by the water. Smaller and quieter, with a menu that takes its time.
A menu that could thaw the iciest of hearts.Grace Dent · The Guardian · 2025
Commission a piece.
I write about hospitality: the people, the culture, the economics, and what it costs to do it well. I take on commissions selectively, alongside running the restaurants.
Get in touch dan@danoregan.co.uk I respond to all enquiries within two working days.