Montagu’s Mews

The Royal Crescent Hotel occupies Bath’s most elegant address and the newly refurbished Montagu’s Mews restaurant is named after writer Elizabeth Montagu, the original resident of a house that now forms part of the hotel. Montagu was host of the Blue Stockings Society, salonière and advocate for women’s education whose fresh and forward-thinking attitude helped bring people together in the spirit of enlightenment. Who better to inform this elegant restaurant’s unique approach to dining? Diners can reflect on this over pre-dinner drinks in the new bar, which offers crafted local botanicals, small batch spirits and a list of imaginatively curated wines and beers. The restaurant overlooks the landscaped gardens behind the hotel, and diners can eat on the terrace in summer, with heated parasols just in case the temperature suddenly drops. Head chef Martin Blake cooks seasonal dishes with an emphasis on locally sourced produce. Make a start with sake-cured chalk stream trout, kombu dressing and radish, or 30-day aged Herefordshire beef tartare, Bath Ale hollandaise and beer vinegar. When it comes to main course, there is certainly plenty of choice and it won’t be easy. Whaddon Grove Farm lamb, carrot escabèche, sheep yogurt and bitter leaf is one way to go, or maybe Wye Valley asparagus and almond faggotini, Westcombe Cheddar velouté and wild garlic. The side dishes are equally enticing, whether it’s steamed tenderstem broccoli, ginger, garlic and almond or home-cooked chips sprinkled with rosemary salt. The high level of skill and precision continues through to the pudding stage. Amalfi lemon tart, crème fraîche and basil makes a fine finish, but then so does Yorkshire rhubarb, Piqual olive oil and vanilla. For those looking for a savoury end to the meal, there’s a selection of British cheeses accompanied by home-made chutney and crackers.

Awards, accolades & Welcome Schemes

3 Rosette Award for Culinary Excellence

AA Notable Wine List