R O M A N T I C R E S TA U R A N T S
FOOD
nice to be working alongside my husband. Simon: It’s lovely to build our business and create together. We’ve been married for nine years and we’re a very solid team. What are your secrets to success in business? Joy: We have very different responsibilities, which makes us more efficient. However when it comes to the big, important decisions, we like to make those together. Simon: It’s important to have time that’s not about work. We have a young family and we’re very good at balancing our time between the restaurants and our girls. Would you say your restaurant is a good place for a date night? Joy: Our Bath restaurant has beautiful views over to Bathwick and beyond which are just spectacular for a city centre location, and it offers a stylish, relaxing atmosphere in comfortable elegant surroundings, perfect for a date. The menu has something for everyone, which makes us a great choice for new couples, as well as those who have stood the test of time. This Valentine’s Day we will be offering some delicious specials designed especially for sharing. Have you spotted many heart warming moments at your eatery? Simon: We had a couple who had their first date with us at our other branch in Bristol, and then had their wedding reception with us a few years later. That was pretty special, we love being a footnote in their story. 5, Bladud Buildings, The Paragon, Bath; www.cliftonsausage.co.uk
Opposite page, top: Sarah and Oliver and Chris Tabbitt of Chez Dominique; opposite page, below: Simon and Joy Quarrie of The Clifton Sausage, Bath; this page, above: chocolatey deliciousness at Raphael; below: Jane and Kambiz Shayegan, owners of Raphael
JANE AND KAMBIZ SHAYEGAN OF RAPHAEL The husband and wife co-own the Europeaninspired restaurant along with The Oven, Vino Vino, and Amarone in Bath. Jane tells us more…
Would you consider Raphael to be a romantic restaurant? I believe it to be a perfect choice for a Valentine’s dinner as it has soft music, candlelit tables, a comfortable atmosphere and warm but unobtrusive service. It’s romantic for us on a personal level, too, as it’s the place where Kambiz and I first met, 31 years ago. Have you witnessed many a loving moment at the tables? Many of our customers spend their wedding anniversaries with us; our chefs often find themselves creating a unique dessert ‘a deux’ when we find out a couple are celebrating. My own parents enjoyed their 53rd wedding anniversary with us last year. Give us an idea of what’s on your Valentine’s Day menu... To start, a trio of fromage: crispy bread-crumbed camembert, warm mature cheddar and onion tartin with pear chutney, and a salad of blue cheese with toasted pecans and watercress with a honey and mustard dressing. For main, a seafood medley: pan-fried seabass fillet, king scallops and salmon escalope on a bed of spinach, broccoli and peas, served with garlic, shallot and parsley butter. Then, for dessert, a vanilla bean panna cotta with raspberry and sparkling wine jelly, fruity coulis and pistachio nut shortbread. Gascoyne House, Upper Borough Walls, Bath; www.raphaelrestaurant.co.uk w www.mediaclash.co.uk I BATH LIFE I 35