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Hotels in Bath

Royal Crescent Hotel (The)
16 Royal Crescent


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The Royal Crescent Hotel is situated in the centre of The Royal Crescent, one of the finest examples of Georgian architecture. A graceful Grade I listed hotel set in the centre of a 162 metre elliptical curve, it comprises six elegant and historical buildings set within one acre of grounds. The antiques, sumptuous furnishings and period detail are provided without compromising on the modern comforts required of today's visitor to Bath. There are 45 individually designed bedrooms, award-winning dining, meeting facilities and an outstanding spa environment - The Bath House (which includes a relaxation pool). The hotel is licensed for wedding ceremonies and there is also the opportunity to cruise along the Kennet and Avon waterway aboard Lady Sophina, the property's own Edwardian river launch.

The Dower House is the hotel's fabulous, award-winning restaurant, one of the finest restaurants in Bath and the epitome of chic. Its accompanying bar is so ‘uber’ cool, it adds a whole new dimension to ‘Let’s have a drink.’ Over the last few years, our Head Chef and his brigade have worked closely to develop the synthesis of innovative cuisine within this rich architectural setting. The restaurant has an entry in the Good Food Guide 2007 for the 26th year, under its previous name, Pimpernel’s


Ratings/Awards: 5 Stars
Number of Rooms: 45
Number Ensuite: 45
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Name: The Dower House
Cuisine: Modern British
Chef: Gordon Jones and Mark Brega
Awards: 3 AA Rosettes

For menu click here

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Parking - valet parking
Credit Cards Accepted
Room Service
Disabled Access - restricted
Open All Year
TV in Rooms
Conference/Business Facilities

Sample Menu:


Traditional Oak Smoked Scottish Salmon,
Capers, Horseradish Cream, Shallots and Caraway Bread
(carved at your table)

Seared Diver Scallops, Butternut Squash Puree, Infused Curry Oil

Ham Hock Tortellini, Meaux Mustard and Caper Dressing, Smoked Garlic Cream

Minestrone of Mussels, Bacon Dumplings and Fine Noodles

Quail on Paillaisson Potato, Braised Lentils, Madeira Jus

Duo of Tuna, Cous Cous, White Radish Remoulade, Bloody Mary Sorbet, Garlic Cream

Salad of Rabbit with Asian Flavours

Three Flavours of Grilled Goats Cheese with Three Dressings (V)


Beef Fillet with Creamed Leeks, Cabernet Sauvignon Shallot Jus

Dorade Royale and Red Mullet with Braised Fennel, Saffron Potatoes, Bouillabaise, Croutons Rouile and Parmesan

Slow Braised Shoulder of Spring Lamb, with Roast Lamb Rump, Aubergine Caviar, Provençale Vegetables

Tranche of Halibut, Salsa of Crab, Clams and Chorizo, Pea Froth

Anjou Squab on Wilted Leaves, Mung Bean and Alfalfa Sprouts, Soya and Bacon Dressing

Baked Seabass, Creamed Butter Beans, Ceps, Madeira Jus

Free-Range Chicken Roasted in Pancetta, Spring Vegetables, Wilted Red Chard

Feta and Artichoke Ravioli, Spinach,
Mediterranean Vegetables, Garlic Emulsion (V)

Baked and Caramelised Baby Pineapple, Mango Smoothie

Lavender Crème Caramel, Honeycomb Ice Cream

Apple Tart, Sauternes Parfait, Elderflower Froth

Assiette of Desserts

Orange and Golden Syrup Sponge Pudding, Cranberry Compote

Dark Chocolate Mousse with Poire William Sorbet

Redcurrant Baked Alaska, Marinated Grapefruit,
Grenadine Thyme Soup

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