Bath’s five-star Royal Crescent Hotel & Spa has relaunched its Montagu’s Mews restaurant and bar with an emphasis on local produce and sustainability – including ditching glass beer bottles in favour of aluminium cans.
The 45-bedroom Georgian hotel & spa, owned by London-based investment group Topland, describes the new look as making the restaurant a “modern, classic destination for food lovers and the discerning traveler alike” with locally sourced cuisine “set in a relaxing, welcoming atmosphere”.
Officially launched at an event last night, the refurbished 3AA Rosette award-winning restaurant, pictured, aims to celebrate the heritage and iconic status of the luxury hotel while showcasing its individual style.
Guests are told they can expect “an elevated experience, treating them with a passionate and highly personal service, whether it be a midweek lunch with friends or celebrating a special occasion”.
Head chef Martin Blake and his team promise a menu strongly focused on exquisite, modern dishes all day – starting with breakfast and brunch, through to light lunches, afternoon teas and, for those who want to really indulge, five course tasting menus in the evening.
Martin, pictured, is passionate about incorporating quality produce from local farmers and suppliers into his menus, showing off the best that Bath and the surrounding area has to offer, including lamb from Whaddon Grove Farm at Hilperton, near Trowbridge, Wye Valley asparagus with almond pesto and chicken jus roti and 30-day aged Herefordshire beef tartar.
The emphasis on sustainability is also key for head sommelier Manuel Ribeiro, who has been instrumental in bringing in a number of new, high-quality local drink providers.
Beers and lagers from acclaimed Bristol brewer Lost and Grounded are now available alongside Bath Ales, while artisan gins from Thornbury firm 6 O’clock Gin and vodka from Piston Distillery in Cheltenham are now on offer in the new bar area.
These will also be used in the range of new cocktails on offer.
Manuel, pictured, explained: “The idea has been to showcase premium products from local companies. He also points out that, while bottled beers were previously on sale in the hotel, following the refurbishment all beers and lagers will only be available in cans.
“Aluminium cans are much more sustainable than bottles,” he said.
Montagu’s Mews has been re-imagined by Shelley Reiner, director of London-based interior design company Suited, into an effortlessly elegant restaurant and chic bar space incorporating a modern palette of colours and textures and informal seating.
Attentively designed lighting has been integrated throughout and the entire interior reflects the eclectic nature of an 18th century salon, to create a thoroughly modern, classic and luxurious space. This has been inspired by the first resident of No.16 Royal Crescent, Elizabeth Montagu, who was the host of the Blue Stockings Society as well as a writer, salonière and advocate for women’s education.
The Royal Crescent Hotel & Spa sales manager Carole Devonshire said: “Montagu’s Mews has a more relaxed feel than our previous restaurant and the aim is to attract more local residents.
“While it is open for breakfast and brunch and right through to the five-course taster menus in the evening, people are also welcome to just drop in just for a something simple like a single course and a glass of wine at lunchtime if they want.”
Guests can overlook the gardens while dining as well as having the option to eat outside on the newly renovated, picturesque and peaceful terrace, under cantilevered parasols and seasonal heaters.
The relaunch of Montagu’s Mews follows the recent refurbishment of 11 of the most luxurious suites in the 250-year-old Grade I-listed building by Paulton-based interior design group Clayton & Company, which previously redesigned the hotel’s public areas, private dining rooms and bedrooms.
