Enjoy one of our menus featuring classic British dishes with a modern twist, all using the finest and freshest local ingredients.
Price: £39 per person
Open: 7pm – 9.30pm - 7 days a week
Sunday lunch : 12pm – 3pm
Intermediate sorbet course
Side orders £4.95
Cave Aged Wookey Hole Cheddar (v)(p)
Hard cheese made from cow’s milk
Gerry Cottle, once the ringmaster and owner of Britain’s leading circus and now owner of historic Wookey Hole Caves near Wells in Somerset, is reviving one of the site’s oldest traditions. He’s bringing cheese back to Wookey Hole to mature in the cave’s ideal conditions. Four hundred years ago there was no refrigeration and the caves were the ideal place to mature cheeses. The temperature is a constant 11°C all year round, and the high humidity is also ideal to stop the cheese drying out during its maturation storage.
Bath Soft Organic (v)
Soft cheese made from cow’s milk
This square cheese is soft and yielding with a white bloomy rind. Once cut into, it reveals an ivory coloured interior. The flavour is mushroomy and creamy with a hint of lemon. This cheese dates back to the time of Admiral Lord Nelson who, in 1801, was sent some by his father as a gift. It was recorded that Nelson’s sweet heart was ‘gratified’ by the flavour of this cheese.
Semi soft cheese made from cow’s milk
This is a delectable semi soft cheese made with rich Guernsey cow’s milk in Somerset. The rind is gently washed in Temperley Somerset cider brandy giving the paste a wonderful silky golden hue. Goddess has a creamy buttery citrus note.
Bath Blue (v)
A classic blue veined cheese made with organic Friesian cow’s milk
The local Bath Cheese was once well known, and in its heyday was recommended to Admiral Lord Nelson in a letter from his father (dated 1801). The recipe was found in an old grocer’s recipe book. It stipulates that the cheese must be made with full cream milk, that salt be sprinkled on the young cheeses with the aid of a feather, and that the cheese was soft and covered with white mould. The Bath soft cheese made today (without the aid of feathers) frequently wins awards.
Nuns of Caen (v)
Soft cheese made from full fat sheep’s milk
In the 13th century nuns from Caen, Normandy settled in Gloucestershire at a place which became known as Minchinhampton. ‘Minchin’ is the old English name for a nun. By the year 1307 these nuns are documented as having 1886 sheep, some of which they milked for cheese making. The fritillary adorns the label because a local farmer, who had many of these flowers growing wild on his farm, believed they were deliberately introduced by the Normandy monastic orders to give added flavour to the herbage of the pastures grazed by the milking sheep.
All ingredients may not be listed for menu items. If more information about allergens is required, please ask a member of the team