The Dower House Restaurant

“Strong contemporary cooking behind the Royal Crescent” - AA Inspector



Official Rating
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Our Inspector's View

The Dower House Restaurant has always been up among Bath’s most elegant addresses. Sitting smack in the centre of the sweeping Georgian landmark that is Bath's iconic Royal Crescent, it looks over the acre of immaculate landscaped gardens behind the namesake luxury hotel. As you’d expect in a hotel of this calibre, it's refined, elegant and comfortable, with flowers on well-spaced tables, thickly carpeted floor, soft furnishings of blue and gold, silk wallpapers, and French windows opening on to the garden –perfect for pre-dinner drinks on balmy days. Service is on the formal side, with uniformed staff knowledgeable and willing, while a sommelier is on hand to help with choosing wines from an international treasure trove. Head chef David Campbell’s culinary style might be described as a modern take on classic themes, but that fails to do full justice to the high degree of creativity and imagination – as well as labour intensiveness – of his cooking. Things are sharp and precise from the off, featuring big flavours and the all-important inventive touch in starters such as the duck liver that comes spiked with pink peppercorn, alongside smoked pigeon, ginger and gingerbread, the additional note of Yorkshire rhubarb supplying the perfect tart foil to all that richness, or soy-cured mackerel, say, which arrives in a well-considered medley of avocado wasabi, cucumber, black garlic and crispy seaweed. Main courses are equally dedicated to delivering the essence of each ingredient, whether it’s loin and braised belly of superlative organic pork with sage and apple quinoa, apple sauce and pork skin crumb, or fish in the form of roasted sea bass supported by scallops, beetroot, smoked eel, hay-baked potato, smoked roe cream and horseradish. The dessert course could be a bracing trio of blood orange tart, poached rhubarb and ginger ice cream, while a classic mélange of flavours brings together iced coffee parfait, caramel-scented Dulcey chocolate mousse and milk ice cream.

Awards, Accolades & welcome Schemes

3 Rosette Award for Culinary Excellence
The Dower House Restaurant
The Royal Crescent Hotel & Spa, 16 Royal Crescent, BATH, BA1 2LS
Phone : 01225 823333


  • Seats: 60
  • Private dining available
  • On-site parking available
  • Wheelchair accessible
  • Steps for wheelchair: 1
  • Accessible toilets
  • Assist dogs welcome
Opening Times
  • Open all year
  • Dinner served from: 7
  • Dinner served until: 9.30
Food and Drink
  • Wines under £30: 2
  • Wines over £30:
  • Wines by the glass: 12
  • Cuisine style: Modern British
  • Vegetarian menu

About The area

Discover Somerset

Somerset means ‘summer pastures’ – appropriate given that so much of this county remains rural and unspoiled. Ever popular areas to visit are the limestone and red sandstone Mendip Hills rising to over 1,000 feet, and by complete contrast, to the south and southwest, the flat landscape of the Somerset Levels. Descend to the Somerset Levels, an evocative lowland landscape that was the setting for the Battle of Sedgemoor in 1685. In the depths of winter this is a desolate place and famously prone to extensive flooding. There is also a palpable sense of the distant past among these fields and scattered communities. It is claimed that Alfred the Great retreated here after his defeat by the Danes.

Away from the flat country are the Quantocks, once the haunt of poets Samuel Taylor Coleridge and William Wordsworth. The Quantocks are noted for their gentle slopes, heather-covered moorland expanses and red deer. From the summit, the Bristol Channel is visible where it meets the Severn Estuary. So much of this hilly landscape has a timeless quality about it and large areas have hardly changed since Coleridge and Wordsworth’s day.

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