Clayton's Kitchen

This popular Bath eatery has an impressive pedigree. Chef-patron Robert Clayton has overseen the operation since its inception in 2012, and he previously garnered a Michelin star at an impressively young age while he was head chef at Huntsrete House Hotel (now the Bath outpost of The Pig) and he was also the head chef of Bath Priory in the city itself.

These days, Clayton can be found at this rustic-chic space, which features soft colour tones, exposed brick, and wooden tables and chairs.

The menu here changes seasonally, but is always inspired by Mediterranean and modern French cuisine. Following a pre-dinner tipple of an Old Fashioned or Dark and Stormy, guests can tuck in to a run of deceptively simple, ingredient-led dishes.

Starters (which can also be ordered in main-course portions if you really like the sound of them) might include Pembrokeshire crab with asparagus, lemon mayonnaise, toasted almonds and sesame biscuits, or slow-cooked pork ballotine with pickled and roasted beets and toasted sourdough.

Follow that with honey-roasted Creedy Carver free-range duck breast, grilled market fish, pan-roasted fillet of beef or roasted cannon of lamb, all with classically made sauces and thoughtful accompaniments such as celeriac puree, truffle fondant potatoes, or ewes’ curd crushed potatoes.

Finish up with classic desserts such as vanilla panna cotta, sticky toffee pudding or lemon meringue pie, while there’s a cheese board for more savoury-toothed diners.

Further draws include a well-priced set lunch menu (two/three course £30/£35), dedicated vegan and Sunday lunch menus, as well as an impressively sophisticated children’s offering (mini fillet steak with chips and greens etc.), but there’s also a diverting wine list if you’d rather keep the kiddies at home.

Bath is blessed with good luck when it comes to brilliant restaurants and Clayton's Kitchen is one that should have long been on your list. Chef Patron Robert Clayton opened his name sake restaurant back in 2012 with a vision of creating an intimate, neighbourhood spot that celebrates simple, seasonal food.

Inspired by Mediterranean cooking and modern French cuisine, for over a decade now, Robert has been delighting both beloved regulars and tourists with plates that champion the freshest ingredients. And it's no wonder, too. Robert's impressive CV boasts time spent as Head Chef at Huntstreet House Hotel, where he became one of the youngest chefs to receive a Michelin Star. And, after moving to Bath Priory he was awarded yet another, which was maintained throughout his seven year stay.

As with any seasonal fare, the menu is subject to change but the website offers an overview of the different options on offer, which include an a la carte, lunch and Sunday lunch menu, as well as vegan and children's versions, too.

First off, guests are encouraged to begin their experience with a 'pre-dining tipple' such as a CK Fashioned with whiskey, Amaretto and Chambord. For those looking for a non-alcoholic alternative, the Drivers Negroni sounds delicious and mixes zero gin, lyre's, cranberry juice and bitters. Starters might look like slow-cooked lamb shoulder bonbons with ewes curd served with spiced apple puree, beetroot and mint oil, or pan-roasted Devon scallops with caramelised squash puree, roasted pork belly and apple and chive veloute.

For mains, we like the sound of the honey roasted free range duck breast complemented by dauphinoise potatoes, celeriac puree and cassis sauce, but you can also never go wrong with market fish, served with grilled asparagus, chive crushed potatoes and lobster sauce.

Finally, no meal at Clayton's Kitchen is quite complete without dessert, so why not tuck into the likes of salted caramel chocolate mousse with candied almonds, hazelnut ice cream, poached pears in Poire Williams syrup? Yum!