There is something very exciting about the Cavendish restaurant. Open for residents and non-residents staying in one Bath’s grandest hotels, The Dukes, we are very confident that platinum members will have a very impressive experience. Head Chef, Fran Snell has successfully created a menu that both reflects and showcases the very best in British produce. Ingredients are organic, sourced locally where possible, all of which which help create a menu which caters for all manner of tastes. For starters how about Diver Scallops or Cotswold rabbit to start things off. For main, the Roasted Wiltshire Venison with a Sage foam and red wine sauce or Confit Belly and Roast Loin of Chew Valley Pork served with Black Pudding Croquette both look very tempting. Whether you choose to dine in one of the two dining rooms or for something more alfresco, there is always the secluded patio garden. Whatever you chose though, The Cavendish is a pleasure!
