During the day the Pump Room operates as a restaurant and is open for breakfast, lunch and afternoon tea. At certain times of the year (July, August and Christmas) the restaurant opens in the evening for late tea and dinner.
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.
Guests can indulge on a seasonal menu, starting with Bath Gin-cured Salmon, fennel, rocket or Wiltshire ham hock terrine, pickled heritage carrots. Mains highlights include Clarence Court duck egg, broccoli and artichoke rosti with red pepper pesto and Somerset chicken, warm seasonal bean and heritage potato salad.
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