Chef Henry Scott took over the site at 4 Saville Row, Bath on 3 June, which he has renamed Henry’s, after its previous owners retired. Overall, he has invested £250,000 into the venture, from a mixture of private investment and a business bank loan.
The 44-cover site was revamped from 3-11 June, in a bid to modernise and brighten its traditional interior.
Now re-opened, it also features some art of the local area and surrounding cities by a local artist, and there is also a garden with 15-20 seats.
Scott brings a decade of experience within top hotels and restaurants, including at The Bath Priory, at Claude Bosi’s Michelin-starred Hibiscus in Mayfair, high-end establishment The Bentley in Sydney Australia, the three Michelin-starred Flocon de Sel in France, time learning Nordic-style cooking and foraging in Belgium, and most recently as sous chef at The Abbey Hotel in Bath, with now-mentor Ian Taylor.
Scott will now serve a combination of the traditionally-French cuisine seen at Casanis, as well as dishes from his own classical-yet-varied background, which Scott describes as “flavour oriented, a mix of old and new, and not gimmicky”. There will also be a focus on sustainable and environmentally-friendly produce, and a small, global wine list.
Speaking to BigHospitality, Scott said: “[Casanis] was one of my favourite restaurants, especially in terms of location; I think it’s a really nice little street. It was always the end goal to run my own restaurant under my own steam. It’s long hours and a hard job, and I wanted to do that for myself and reap my own rewards. It’s really exciting.”