FOOD & DRINK W H AT ’ S M A K I N G T H E G O U R M E T N E W S I N B AT H
Lizzie really nose her stuff
Café owners Lucy and Andy gather their thoughts
MAKES SENSE
GATHER TOGETHER IN THEIR NAME The first year can be particularly hard for businesses, and none more so than restaurants and cafés, so Gather is proud to be celebrating a successful 12 months. Lucy Loran, who co-owns the Batheaston café with husband Andy, explains, “We wanted to open a food place 12 years ago but with four young children, the timing wasn’t right. “Then we realised following your dream would be a good example to set them. And so we established a café, one which we would
love to go to ourselves – quality food, in a thoughtfully-sourced interior, with a relaxing environment.” The couple, who also run Loran and Co, which specialises in refashioned furniture, plan to have more evening and social events with guest cooks. “These could be already established chefs, or maybe people who are thinking of a career change, but can’t afford to commit to running their own restaurant.”
Aromas are as much as part of the enjoyment of food as taste, and from 31 October, guests at Francis Hotel, Bath, will be able to indulge in afternoon tea and cocktails, which have been created with scent in mind. Renowned scent historian Lizzie Ostrom explains, “I have created three new fragrance collections inspired by the heritage, personality and individual stories of the three Sofitel hotels, including the Francis.” She has drawn on the hotel’s unique positioning and from archival research on eighteenth and nineteenth century perfume. “Guests can also learn about some of the individual notes and materials that make up each scent, via the specially-created signature cocktail and afternoon tea,” adds Lizzie.
For more: www.gathercafe.co.uk
For more: www.francishotel.com
CLIFTON SAUSAGE IS ON A ROLL
The Clifton Sausage is doing a Bath / Bristol mash up
The Clifton Sausage restaurant and bar made its way to Bath on 22 October. Simon Quarrie, who has run the Clifton village sausage-centric eaterie in Bristol with his wife, Joy, for two years, explains, “Last year our customers ate more than 100,000 sausages and we made ten tonnes of mash by hand. And now we are able to offer Bath our unique service of classic British food”. They moved into the Bladud Buildings on the site previously occupied by The Cowshed, and along with bangers, they are also offering many British classics on their menu, including roast dinners, game specials and steak and chips. For more: www.cliftonsausage.co.uk
www.mediaclash.co.uk I BATH LIFE I 71