Bath Priory reopens under Michael Caines’ guidance
The Bath Priory reopens this week following a six-week refurbishment and under the guidance of Michael Caines, who was appointed as executive chef of the Somerset hotel, restaurant and spa last year.
Caines has devised a weekly-changing modern European menu featuring starters such as Roasted Brixham Scallops with Veal Sweetbreads, Pea Pur?e and Morel Velout?, mains such as Stuffed Rabbit Loin with its own Raviolo, with an Almond Pur?e, Ragout of Peas, Broad Beans, Morels and Gem Lettuce, Tarragon and Grain Mustard Sauce, and desserts like Chocolate Bar with a Praline and Milk Chocolate Mousse on a Hazelnut Biscuit with Nibbed Cocoa Ice Cream.
While the kitchen area has already been fully refurbished, the restaurant is still to undergo a makeover in July, when one of its areas will be converted into an informal lounge and bar area.
For this area Caines has designed a ‘grazing menu’ consisting of smaller versions of his a la carte dishes, which will be available from the beginning of April.
Head chef James Sheridan, who previously worked as sous chef alongside Caines at sister hotel Gidleigh Park, will lead the kitchen team upon opening.
Caines was approached by owners Andrew and Christina Brownsword to become executive chef of Bath Priory in January, after Chris Horridge left the position for von Essen’s Cliveden House Hotel.
