During the day the Pump Room restaurant is open for breakfast, lunch and afternoon tea. At certain times of the year (February, July, and August,) the restaurant opens on specific dates in the evening for late tea and dinner. There is also the opportunity to enjoy special Torchlit Terrace Dining during December.

Our menus have been created by Searcys’ Executive Chef, Mark Pearson using the freshest, best quality, local ingredients and inspired by the beautiful West Country region. A great example of Searcys’ pledge to source sustainably, the new afternoon tea menus have been designed to champion the finest producers from Bath and the surrounding area, including Bakers of Bath, Pensworth Dairies and Bath’s family butcher, Bartlett & Sons.

Our lunch menu also showcases the very best of British produce, with a special emphasis on Somerset and the surrounding region.

Enjoy our Spring menu, starting with potted Cornish crab, celery, fennel, crisp rye bread or Quicke’s cheddar and shallot tart. Mains include pressed lamb shoulder, potato croquette, pea and wild garlic puree or a delicious Clarence Court duck egg, spinach potato cake, asparagus, Bearnaise sauce. Complete with poached Yorkshire rhubarb, almond crumb, vanilla ice-cream or white chocolate cheesecake, banana caramel.

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