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  • The Pump Room in Bath launches new menus

    26 July 2018

    The Pump Room in Bath launches new menus to celebrate 18th century dandy Richard “Beau” Nash and Bath’s finest local produce

    Searcys at The Pump Room in Bath is giving its quintessentially English Afternoon Tea offering a dashing local twist, with a new menu inspired by 18th century dandy and tastemaker Richard ‘Beau’ Nash, featuring some of Bath’s finest produce.

    The new menus were 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 were 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.

    Served in the stunning Georgian setting, the new Beau Nash Cream Tea is a tasteful tribute to the man whose good manners transformed Bath’s social scene and best known as Bath’s influential Master of Ceremonies. The Beau Nash Tea features a glass of English sparkling wine, Greyfriars Cuvée Brut NV, Scottish smoked salmon and cucumber pikelet with shallot crème fraîche and homemade buttermilk scones with Dorset clotted cream served with jams by family–run food producer The Cherry Tree, from Dorset.

    The Traditional Pump Room Tea menu remains the most popular package in the restaurant and an ode to that most quintessential of English customs. The menu offers a sumptuous interpretation of the ritual that began in the 1800s, when the 7th Duchess of Bedford found a way to fill the ‘hungry’ gap between lunch and supper and features an elaborate selection of savoury finger sandwiches and homemade sweet treats.

    Inspired by the county renowned for its lush, green farmland and abundance of apple orchards, The Somerset High Tea menu showcases the producers from the region. Highlights of the menu include the cider Orchard Pig and a selection of local specialties like Chicken and Fennel sausage rolls, free range Scotch eggs and a homemade cider and apple cake.

    All of The Pump Room’s Afternoon Tea menus come with unlimited tea or coffee including a special house collection of four teas, herbal infusions and green tea. The coffee is lovingly hand-roasted in machines by Extract Coffee Roasters in Bristol and beans are directly sourced from an organic cooperative of farmers in Peru and pioneering family-run estate in Colombia. An elegant menu of cocktail classics with an English garden influence is also available at an additional accompaniment.


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