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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 Winter menu, starting with spiced butternut squash soup with pumpkin seed loaf or smoked mackerel rillettes, crisp rye bread and walnut kohlrabi. Mains include roast pork belly, celeriac mash with buttered greens or a delicious Clarence Court duck egg, bubble and squeak, spinach and hollandaise. Complete with Bath Bun bread and butter pudding and custard or spiced winter fruit compote and vanilla ice cream.

 

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