Cavendish Restaurant at Dukes Hotel, Bath, Bath

An elegant restaurant serving inventive and faultless cuisine.

After opening in 2005 the Cavendish Restaurant soon gained an enviable reputation for superb cuisine, and within year had been awarded two AA Rosettes. The emphasis is on seasonal menus and Head Chef, Richard Allen, uses the best organic and free range ingredients from the West Country to produce beautifully presented dishes with a perfect balance of flavours and texture.

The Spring dinner menu includes such as wold devonshire sea bass, fricasee of samphire, spring vegetables and native lobster and the irresistible hot dark chocolate pudding, blood orange sorbet and cocoa-nibbed tuille. A carefully selected wine list compliments the menus. The elegant, stylish restaurant and bar overllok a secluded patio garden which is perfect for simmer al-fresco dining.