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More Award Success for The Olive Tree

Bath’s Olive Tree restaurant celebrates further evidence of its ever-rising standards.

The Olive Tree restaurant in Bath is delighted to announce that it has won the Somerset Life Food & Drink Award for Best Restaurant / Dining Experience of the Year, 2016.

Having already been short-listed by public nomination, the next step was for each establishment to be visited by the judges; they announced their decision on 15 September at a ceremony at Brympton House in Yeovil.

Selam Nafekegu, the Olive Tree’s Restaurant Manager, said: “This is a huge compliment and tribute to everyone at The Olive Tree. We knew from the short-list just how high the quality of the competition was, so this is quite a privilege as well as a thrill for all of us.”

Chris Cleghorn, Head Chef, added: “No chef works for awards, but equally, no chef would ever say it’s not a thrill to be nominated by the public, let alone to win. A kitchen’s a workplace, so there are highs and lows, but this is a team I’m proud to lead and we’re delighted by the award.”

Charlotte Skidmore, Somerset Life’s Editor, said: “Somerset is perhaps best known for its fantastic selection of places to eat and drink, great produce and commendable producers.”

The Olive Tree is proud to be part of such a vibrant area for food and drink, and would like to congratulate all of the producers, suppliers and small farming businesses, as well as the chefs, restaurants, pubs and hoteliers, all of whom contribute to everyone constantly raising their game and giving the public so many good things to choose from.

One of Bath’s longest established independent establishments, the 3 AA Rosette Olive Tree can be found within the award-winning Queensberry Hotel, offering relaxed fine dining which showcases the wide array of local, fresh and seasonal ingredients to which Bath has easy access. Chris Cleghorn, the Head Chef, honed his skills as the protégé of a trio of world-renowned Michelin Star chefs, (Heston Blumenthal, Michael Caines, Adam Simmonds) and uses them to create frequently-changing menus for lunch and dinner.