This time of year beckons for comforting food, plenty of wine and flickering fires. When the weather is chilly and the evenings soon draw in, the enticing Gainsborough Bath Spa Hotel calls with its new, great-value Sunday lunch menu. There’s no better pick-me-up than a three-course Sunday lunch – especially when it’s cooked by talented head chef Daniel Moon.
We visited the city on a blustery Sunday and were glad to take shelter in the beautiful Georgian hotel slap-bang in the centre of Bath.
Once through the large door, our coats were taken and we were whisked away to the elegant and modern dining room. As if reading my mind, our polite and attentive waiter seated us towards the back of the restaurant by the warm fire. With classic tunes tinkling in the background and hushed chatter filling the room, I quickly forgot about the cold weather.
Our lunch got off to a very promising start with the arrival of a selection of warm breads with butter and a glass of Prosecco. My favourite was the rosemary loaf, but the caramelised onion bread and seeded option were just as moreish.
Our starters were placed in front of us simultaneously. My pressed smoked salmon with classic garnish and coriander cress arrived beneath a glass cloche, which the waitress lifted to release the aroma of the smoked salmon – the dash of theatre captivated us from the start. It was elegantly presented, and the hit of horseradish combined with the refreshing caviar was a lovely, light way to begin. My partner’s eyes lit up as his ham hock terrine was placed on the table. The accompanying salt baked celeriac purée, foie gras and sorrel worked in harmony.
The main course was presented as elegantly as a roast could be. My cranberry and sage nut roast was accompanied by golden, crispy potatoes, a fluffy Yorkshire pudding, roasted shallots, carrots, earthy beetroot and parsnip, and a drizzle of Pommery mustard cream. The nut roast was moist and packed full of veggies, and my companion’s roast sirloin of Aberdeen Angus beef was tender and melt-in-the-mouth. He washed it down with a glass of smooth red wine and for me, a glass of crisp sauvignon blanc did just the trick.
I’m a huge dessert enthusiast and was torn between the chocolate ganache with salted caramel ice cream and lemon posset. I went for the latter and it caused dessert envy. Underneath the sharp raspberry sorbet was zingy lemon balm, fresh blackberries and the creamy lemon posset. Across the table, my companion was content with his sticky pudding teamed with ice cream and buttery toffee sauce. Not wanting to leave just yet, we stuck around for a coffee. The manager ran the restaurant with efficiency and charm and we didn’t even notice we were the last diners in the restaurant. They say time flies when you’re having fun, and fun we certainly had.
You can snap up this three-course delight for just £30 per person, with Prosecco included.
You can read our review of The Gainsborough Restaurant here.