A little removed from the main city centre, The Bath Priory Hotel, Restaurant and Spa is immediately welcoming. We arrived after a long ascending walk to find an elegant ivy-covered manor house – it reminded me of National Trust sites or even Downton Abbey.
Sat in the warm and opulent sitting room, we sunk down into the deep velvet sofa and admired the sophisticated artwork on the wall. A diligent waiter delivered flutes of superior champagne and tasty homemade nibbles which we devoured whilst nosily observing a young couple viewing this idyllic property for their wedding venue. I could see how it would fit such a occasion.
The Bath Priory has recently introduced a casual dining area for guests requiring a relaxed meal. The renowned restaurant, however, is a destination in itself, with a Michelin star and an enviable reputation. Needless to say, the service, food and wine were triumphant.
Whilst enjoying the rustic bread, we gazed admiringly out at the lush, green, sun-soaked garden. Placed in front of us was a similarly vibrant green pea soup.
Our starters were quite modest in size. Caramelised quail boudin with hazelnuts and haricot bean velouté tasted fresh and French. Seared hand-dived scallops with chorizo compote and apple salad was rather more indulgent, a beautiful stack sprinkled with miniature herbs. It really had the wow factor in taste and aesthetic.
The chef treated us next to a surprise intermediate course – a pressed terrine of duck liver mounted on apricot and caraway chutney. I’m normally not a fan of rich pate but I could appreciate the delicate flavours shown here.
Mains were a tour de force using the finest British produce. Woolley Park Farm guinea fowl was a subtle and tender meat served with smoked potato croquettes and a light creamy tarragon sauce. The South-West rare breed beef was robust and satisfying, the velvety texture is memorable even now. Accompanied by some strong ingredients including truffled pomme purée, blue cheese and red wine sauce, it is certainly a dish for the mature palette. My only qualm about the main courses were that they were delivered slightly luke warm, only noticeable because everything was of such high quality.
Throughout the meal the Sommelier offered interesting and insightful wine pairings which suited the chef’s craftsmanship and skill.
Desserts were delightful. I’d spotted my pudding option from neighbouring tables long before it was time to order. Hot pistachio soufflé with pistachio ice cream was presented cleanly on a white rectangular dish. Two components, both beautiful shades of pale pastel green – I was captivated. It tasted exquisite too, the soufflé so light that it instantly deflated the moment it touched my tongue. Crispy pear and cinnamon fritter with butterscotch sauce was also divine, the ideal contrast of sweet, sour and spice.
Distracted by the sheer brilliance of the food at The Bath Priory, time ran away with us and as we greeted the petit fours to the table I realised we’d been gorging for three hours! We almost missed our train back to London but it would have been worth it for food this good.
More information and book a table at The Bath Priory Restaurant here.
The First Great Western train ride from London to Bath is simple and speedy with picturesque views from the window.
Thoroughly Modern Milly travelled on the First Great Western First Class service from London Paddington to Bath Spa.
Many thanks to Visit Bath for their help with this trip, more information here.
More ideas of things to do in Bath here.
