The story
Walled Garden Restaurant, Bath approaches modern British cooking through direct partnerships with the estate’s own kitchen garden. Executive Chef Hywel Jones directs the culinary programme, shifting menus weekly to match harvest cycles. This farm-to-table method aligns with the hotel’s broader sustainability credentials, recently recognised with a Green Tourism Gold Award. The kitchen’s commitment to regional suppliers earned the restaurant an AA Two Rosette award in 2026.
Guests dine amid flowering borders and manicured lawns that enclose the original Palladian structure built in 1720. Large windows frame the south Wiltshire landscape while polished wooden floors and soft lighting keep the interior grounded. The layout separates the main dining hall from a covered terrace where canine companions wait patiently under tables. This spatial arrangement allows visitors to enjoy the same seasonal plates whether seated indoors or outdoors.
The British kitchen presents light preparations centred on crisp greens, tender root vegetables, and freshly caught river fish. Chefs finish these components with herb-infused oils and delicate emulsions drawn from local dairy producers. A curated wine list complements the cooking through guided tastings held every Saturday afternoon. These sessions walk guests through sparkling whites, rosés, and fortified vintages matched to the day’s offerings.
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