Paying tribute to England s war-time period, The Blitz Tearoom is a nostalgic throwback to 1940s with Union Jack bunting, vintage memorabilia, crochet tablecloths and woollen tea cosies. The service is friendly and the menu - or ration book - is filled with breakfasts, lunches and homemade cakes.
When it comes to afternoon tea you have the choice between two well-known figureheads of the Second World War. If you prefer a more traditional afternoon tea with scones and cakes opt for the Vera Lynn. If scones with cream cheese and chutney, pork pies and a slice of homemade quiche is the perfect choice for your savoury tastes, try the Winston Churchill. Sweet and savoury cream teas are also available.
Located in a former railway station, behind the brasserie you’ll find sister venture Bath Pizza Co serving up award-winning pizzas under the impressive Victorian glass roof.
For award-winning fish and chips as well as fresh seafood, all sustainably caught, book in at The Scallop Shell’s new pop-up al fresco terrace.
Bath delivers on international flavours too. Head to Boho Marché on a sunny day for holiday vibes with summery Mediterranean and Moroccan-inspired dishes or sample The Mint Room’s modern Indian menu on its rooftop terrace.
The kadai pakora from The Mint Room
- Credit: Visit Bath
Pub gardens
A lovely enclosed garden awaits at Stone Barn
- Credit: Andy Priddy
I ve stayed in plenty of hot tub cottages in my life, but nothing has felt quite as luxurious as Stone Barn in the Somerset town of Minehead
My previous cottage reviews have been pre-Covid and pre-toddler, so the whole experience was bound to be very different from the start. I wondered how comfortable I d feel staying away from home when we re still in the middle of a pandemic. I wondered whether I would actually get to use the hot tub with a nearly-three-year-old mini me in tow. But by the end of the weekend, I was wondering whether I could stay forever!
Soak the cherries/cranberries and the sultanas in 50ml of the Amaretto overnight.
The following day line a 1.2-litre pudding basin with cling film (I used a fluted brioche mould here to get the nice ridges), leaving enough cling film hanging over the edges to fold over the top of the pudding and cover securely.
Slice the Genoise cake horizontally into three layers, setting aside one layer, and then cut both of the remaining layers into eight triangular slices.
Line the pudding basin with the cake slices, pointed ends first into the bottom of the basin. Make sure the whole basin is lined with the cake and there are no gaps, use any remaining cake to fill any spaces.
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