The Sam Wellers

Sitting on Upper Borough Walls in the centre of town, the Sam Wellers has been given a welcome makeover, with the addition of contemporary artwork, dark blue colour palette, cast iron tables and classic pub stools. It works well, and makes the pub feel homely and inviting while still retaining much of its old man boozer aesthetic. Like the Five Bells in Salisbury - another pub under same ownership that has been given a refurb and a new lease of life - new owners Max Halley and Ethan David have added swish velvet banquette seating and a selection of street side tables and chairs out front. Punters are encouraged to grab a takeaway from any local establishment, should they fancy a pizza or kebab with their drink, which we love.

The choices aren't myriad - Halley's parmos (a breaded cutlet with a bechamel and cheese topping) come in a few different formats (there's a crispy pork cutlet and a slab of breaded aubergine for vegetarians), but you do get some choice over toppings. We tried the pork with ‘nduja, chilli and honey, along with a pork parmo with a Hawaiian-style ham and pineapple topping.

Punchy spice on the 'nduja parmo, and tangy pineapple on the other, both lived up to the 'meat pizza' moniker, and honestly, what could possibly go wrong with a classic tomato sauce and cheese combo on a delicious pork base? The cutlet was nicely cooked and well seasoned too. Served in a paper bag, the parmo is true pub grub, and you can eat it with a pint at the Sam Wellers (we recommend something hoppy), or take it away for much needed fuel to tackle Bath’s hilly walk home. 

Pub grub with a twist is the offering at The Parmo Shop, the food arm of the refurbed Sam Wellers pub in Bath, Somerset. Newly acquired by Max Halley of London’s Max’s Sandwich Shop and business partner Ethan Davids, the duo have brought their unique brand to Bath, and have chosen upon classic Teesside takeaway the parmo as the basis for their menu. A parmo, for the uninitiated, is typically a breaded cutlet of chicken or pork, topped with a white béchamel sauce and cheese.

The Sam Wellers has had a tasteful renovation courtesy of Halley and Davids, who have managed to retain the pub's old-school charm whilst also decking it out in smart cast iron tables, and modern furnishings, as well as a fetching new navy paint job.  

For the standard parmo, punters can choose from breaded pork (or aubergine for vegetarians) covered in a tomato sauce, bechamel, Mozzarella, Parmesan and Cheddar. There are other toppings available too if you want to turn your parmo into a pizza-parmo hybrid, including a classic ham and pineapple, and for the more adventurous, mortadella, artichoke and truffle oil, and 'nduja, chilli and honey. You also have the option of adding a fried egg to the top of your parmo, and fries, salads and dips are available on the side. 

Although the parmos are a big part of the new offering, The Sam Wellers is still a local pub, so you can expect a good selection of local beers on draught, as well as your usual mix of spirits and wines. Fortunately, the parmos should marry nicely with a good pint of ale or lager. You're more than welcome to grab a parmo in a bag and take it home with you, but equally, The Sam Wellers is happy to punters to rock up for a pint with a takeaway from any other local establishment.