The Bath Priory is a sublime country house hotel located a short stroll from the city centre. Newly appointed Executive Head Chef Michael Caines MBE directs the kitchen team, with his highly innovative take on modern European cuisine. Michael is one of the country's most prestigious chefs and has countless accolades under his belt, including the AA 'Chef's Chef of the Year' for 2007. Since taking up his position at the hotel, he has introduced a range of new menus including two eight-course tasters, a grazing and an early-dining bill of fare.

Quality is infused into every dish, and the menu changes with the seasons to ensure only the freshest ingredients are used. Starters include roasted Brixham scallops with veal sweetbreads, pea purée and morel velouté or raviolo of quail with wild mushrooms, tomato confit and light quail jus. Follow with best end of Neston Park lamb with fondant potatoes, aubergine purée, niçoise garnish and a tapenade jus. Round off your gastronomic delight with 'chocolate bar' - praline and milk chocolate mousse on a hazelnut biscuit with nibbed cocoa ice cream.