The Bath Priory
Weston Road,
Bath,
BA1 2XT
Tel. 01225 331922
Head Chef: Chris Horridge
Roast scallop, lemon balm puree & cumin
Duck cured in birch sap, tangerine & omega rich seeds - Taken straight from my ‘Great British Menu’ dish
Blackcurrant mousse, red fruit soup and space dust - Also taken straight from my ‘Great British Menu’ dish
The Dower House Restaurant at the Royal Crescent
16 Royal Crescent,
Bath,
BA1 2LS
Tel. 01225 823333
Head Chef: Mark Brega and Gordon James
Pan-fried rainbow trout, baby cucumber leaves, borage flower and sauerkraut
Suckling lamb shoulder, Japanese samphire, celeriac espuma and lamb nage
Chocolate teardrop, spearmint & white chocolate mousse with Cheddar Gorge strawberries
Hole in the Wall
16 George Street,
Bath,
BA1 2EH
Tel. 01225 425242
Head Chef: Gerry Dowd (Mike Mills)
Seared Cornish scallop on wilted spinach with home-made chilli jam
Mini beef wellington with foie gras, wild mushrooms and a Madeira jus
Whole confit leg of Gressingham duck, with pineapple chutney and a cucumber and coriander Salad
Angel Coaching Inn
High Street,
Heytesbury,
Warminster,
Wiltshire,
BA12 0ED
Tel. 01985 840330
Head Chef: James Griffith
Roast tomato & basil soup
Beer battered whiting with hand cut chips with tartare sauce
Aged steak & "Bath Gem" ale pie with root vegetables
Lucknam Park
Colerne,
Chippenham,
Wiltshire,
SN14 8AZ
Tel. 01225 740504
Head Chef: Hywel Jones
Beetroot cured organic salmon, Cornish crab salad and orange and yoghurt cream
Loin of Wiltshire lamb, fricassee of peas, mint and ricotta gnocchi, and lemon oil
Baked almond macaroon, lemon and lavender fromage frais and marinated local berries
Fish Works
6 Green Street,
Bath,
BA1 2JY
Tel. 01225 448707
Head Chef: Nick Brodie
The Olive Tree
4 – 7 Russel Street,
BA1 2QF
Tel. 01225 447928
Head Chef: Marc Salmon
Madgetts farm confit and smoked duck with beetroot and hazelnuts
Panfried organic salmon and Parma ham with basil croquette and red wine reduction
Baked vanilla cheesecake with balsamic marinated stawberries
Bells Diner
1-3 York Road,
Bristol,
BS6 5QB
Tel. 0117 924 0357
Head Chef: Christopher Wicks
The Wheatsheaf
Combe Hay,
BA2 7EG
Tel. 01225 833504
Head Chef: Lee Evans
Cornish crab, avocado mousse
Loin of Mendip lamb, truffle crushed peas, Nicoise jus
Strawberry mousse, champagne sorbet and balsamic
Budokan
31 colston street,
Bristol,
BS1 5AP
Tel. 0117 914 1488
Head Chef: Christopher Wicks
Hudsons
Aromatic duck salad with ginger soy and crispy wontons
28 day aged fillet of Staffordshire beef, Hudson bearnaise with Malden salt and pepper frites
Double cream Eton mess with Chew Valley raspberries
More great restaurants to come…
CROWNS – Taste of Bath operates its own currency called Crowns. Crowns can be purchased with tickets as well as at the event, and are used to buy dishes from the restaurants and food and drink from exhibitors.
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