Hotels in Bath
Situated in four acres of beautiful award-winning gardens, The Bath Priory Hotel and Restaurant is a stylish English Country House with a tranquil atmosphere. The hotel's close proximity to the centre of Georgian Bath allows easy access to the world famous roman Baths, a wealth of museums, antique shops and historic attractions.
The Bath Priory is one of Bath's finest examples of Gothic architecture and was built as a private residence in 1835 on land once owned by The Priory of Bath Abbey. Later it became a boys' prep school before being converted into a hotel in 1969. The property was enlarged in 1979 and 1986 and fully refurbished in 1997 when nine further bedrooms, a health and spa leisure facility were discreetly introduced.
Our Michelin Star restaurant enjoys beautiful views of the gardens and houses a fine collection of contemporary paintings, with our private dining rooms accommodating up to 64 guests.
The grounds have been lovingly tended over the past century and contain a variety of well-established plants, trees and shrubs. Nestling in a secluded corner of the garden is our sun terrace and heated outdoor swimming pool (open in the summer months).
All 27 luxury en-suite bedrooms are of the highest quality and provide state-of-the-art telecommunications facilities and amenities. The Garden Spa leisure facility offers a heated indoor pool, well -equipped gymnasium, sauna, steam room and solarium.
The Bath Priory Hotel and Restaurant is one of Britain's finest country house hotels where many original features and a stylish English elegance have been preserved for the exclusive pleasure of every visitor and guest.
Ratings/Awards: AA 4 Stars
Number of Rooms: 27
Number Ensuite: 27
Price per Room:Double: From £245
Single: From £200
For an instant Currency convertor Click here
Cuisine: Fine Dining
Chef: Chris Horridge
Awards: Michelin Star
Voted in the top 5 by Toptable Dining Awards
One of the top 40 UK restaurant's as awarded by Good Food Guide 2008
For menu click here
‘PAILLETTE’ OF ROASTED QUAIL
WITH THE SEASONS VEGETABLES AND SHOOTS
A STUDY: SCALLOPS, ROASTED,
LIME MARINATED AND BAKED ‘EN COQUILLE’
ROASTED FOIE GRAS
WITH QUINCE PUREE AND FOIE GRAS TORCHON; ALMOND CREAM
TRANCHE OF BRILL
WITH LENTILS, BACON AND FENNEL PUREE; FENNEL POLLEN FOAM
ROASTED WITH JABUGO HAM AND CELERIAC;
PEARL BARLEY AND REDCURRANTS
SLOW POACHED SADDLE OF FALLOW DEER,
SWEET POTATO AND LIQUORICE REDUCTION
COLLAGE OF FRUIT,
SOME AS NATURE INTENDED; COCONUT AND MILK
WITH MANUKA HONEY MOUSSE AND LAVENDER TRUFFLED GOATS CHEESE; OUR GARDEN ROCKET MILK
CHOCOLATE WITH A TASTE OF THE EXOTIC;
TONKA YOGHURT SORBET REVEALING CASSIA BARK
This page viewed on 27,210 occasions since Oct 16th 2005