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The background: “The Empire was designed by the famous Bath architect Major Charles Edward Davis, and was originally used as a hotel before being acquired by the Royal Naval Command during World War II,” explains Ed. “Since then, it has been redeveloped into luxury accommodation and independent eateries.” The Empire, Grand Parade, Bath;


Eating outside: “Our terrace is great for early afternoon sun and late afternoon shade,” says owner proprietor Amanda Digney. “The vibe is relaxed and busy and it’s an ideal spot to sit and watch theatre-goers and cast coming and going. And the restaurant’s floral displays bring a little oasis of colour to the heart of the city.” The dishes: The bar menu offers pub classics, and the à la carte choice is modern in style. “Our head chef, Simon Mealing, keeps his dishes uncluttered and presents each plate with abundant flair,” says Amanda. “We also have one of the largest collections of single malt whiskies in the city, with over 50 to choose from. “We take being a public house very seriously and apply the same attention to detail to the bar as to the food.” Vertiginous views from the terrace at Clifton Sausage, Bath

The background: “Garrick was a great friend of Beau Nash who lived in the building that is now The Garrick’s Head,” says Amanda. “Perhaps Beau w


Why go outside? Every year, between April and September, the team at the Abbey Hotel transforms part of Bath’s North Parade into an outdoor terrace complete with Mediterranean olive trees, vibrant wildflowers, comfy armchairs, heat lamps and flickering candles, all set against the backdrop of buttery Georgian stone. What’s new? Terrace Takeovers offer the opportunity to meet the visionaries behind some of the UK’s best independent drinks companies including Lyme Bay Winery and Chase Distillery, with tasting sessions and food-pairing evenings. North Parade, Bath;


What views can diners expect? “The restaurant is in such an iconic building – The Empire on the Grand Parade – which is situated next to the Old East Gate and Pulteney Bridge, overlooking the weir and the Bath Rugby ground,” says co-owner Ed McAdam. The food: The modern British menu, created by head chef Nora Joo-Kovacs, has an emphasis on ingredients sourced from local, artisan suppliers. “The most unique element of our drinks offer is our Krušovice Czech tank beer,” says Ed. “This pilsner-style lager is the premium royal beer of the Czech Republic dating back to 1581.”

Choose from the modern al fresco menu at Framptons Café Bar & Kitchen while you overlook the weir I BATH LIFE I 85

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Bath Life 342  

Bath Life 342