This comfortable country house hotel, originally an abbot's house, and beautifully-set within a stone wall, has been in and out of culinary favour since its glory days when Stephen Ross headed the kitchens.
Over the last few years, the kitchen under the leadership of Simon Addison has restored the balance between prices and content – making this again a destination restaurant offering both value and quality.
While the menu is seasonal, starters such as ''Jerusalem Artichoke Soup, Shimiji à la Greque & Truffle'; 'Foie Gras with Chargrilled Peach, Brioche & Wine Wine Vinegar'; 'Octopus Carpaccio with Tempura Mussels, Saffron & Red Pepper' and 'Ham Hock with Homemade Black Pudding, Apple & Pickled Onions' set the style on a Spring Menu.
Perhaps to be followed by 'Halibut with Roasted Fennel, Couscous, Orange & Tarragon'; 'Veal Rump with Pomme Purée, Peas, Broad Beans, Lettuce & Bacon' and 'Slow-Cooked Shoulder of Lamb with Polenta, Tomato Oregano & Olives' listed among the mains.
All is beautifully presented – including desserts such a 'Nougat Parfait with Elderflower & Strawberry Consommé' and 'Bath Ale Cake with Banana, Malt & Chocolate'. Whilst cheese lovers should be tempted by their selection of local cheeses – served with lavosh bread.
If you plan ahead, you can stay the night in one of their comfortable bedrooms.
- Food Style: Modern British
- Lunch: all week 11.30-13.45; midweek set L £19.50 (2 courses), £23.50 (3 courses); Sun L £22.50 (2 courses), £26 (3 courses)
- Dinner: all week 18.00-21.30; mains about £18 to £27
- Seats: 60
- Wine: an impressive list, has fair mark-ups, and offers an excellent selection by the glass
- Wheelchair access: Yes
- Nearest station: Freshford or Bath Spa Rail
- Directions: See the map on this page
- Parking: Yes
- Rooms available