OUR MENUS

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.

Enjoy our Festive menu, starting with confit duck and ham hock terrine, quince chutney or Jerusalem artichoke soup, truffle oil, rosemary loaf. Mains include Turkey escalope, shallot and sage stuffing, honey glazed pigs in blankets or Celeriac and parsnip nut roast, salt baked turnip, wild mushroom cream. Complete with egg nog custard tart, port poached pear or Marshfield organic ice cream, hot chocolate and rum sauce with shortbread.

 

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