REVIEW: Cloisters Restaurant at Bailbrook House

Last week, we were kindly invited to Cloisters Restaurant at the historic Bailbrook House to enjoy a three-course meal from their new head chef, Michael Ball.

Coming from a nearby town, Bailbrook House couldn’t have been more conveniently situated on the A4 just minutes from the city centre. This meant we could enjoy the beautiful Bath scenery without having to sit in the traffic through to the centre, plus there was no hunt for parking as there’s plentiful free parking on site!

Before even entering the hotel, we were in awe of the 20 acres of stunning landscaped parkland it sits within – rolling hills, mature trees and spectacular views – we could already see why this was such a desirable place to visit.

The exterior of the Grade II listed 1790 Georgian country mansion is simply astounding, and the interior is just as impressive; sympathetically restored the house boasts many of its original features and decor whilst oozing luxury and indulgence.

We were warmly greeted by the staff at the hotel and Warwick, who took us through the restaurant, was extremely welcoming and enthusiastically gave us an insight into the history of the magnificent mansion. The building had lived many lives from the 18^th century before becoming the hotel it is today, from a wealthy lawyers family house (with 18 bedrooms may I add!), to one of the biggest party houses in the UK, then an asylum and many more purposes and owners along the way, it was truly wonderful and almost inconceivable to recognise the past of the building we were stood in.

We were taken to Cloisters which is situated in the basement of the house, the fine dining restaurant takes full advantage of the stunning architectural features of the historic building, with original archways made from traditional Bath stone and the seating in the loggia provides views over the pretty grounds and countryside beyond – which of course is where we opted to sit! The basement setting had a cosy ambience yet still light and airy with the many large windows.

We were handed our menus which had a wonderful selection of starters, mains and desserts for us to feast our eyes on. Whilst we made our decisions our lovely waiter served our wine, we chose a white wine which was light, crisp and the perfect summer drink to enjoy with dinner. We were also offered a delicious selection of bread before our meal, I selected a focaccia and my guest chose a roll, both were warm, fresh and a great appetiser while we awaited our starters. As well as this we were served a vibrant carrot soup, this was silky smooth with a dash of seeds which added a great contrasting crunch.

After a short wait spent marvelling at the views our starters arrived. Firstly, these were presented so beautifully they almost looked too good to eat! I chose the red pepper and goats cheese cannelloni with heritage tomatoes, black olive and basil. The vegetables were perfectly seasoned and the pleasantly fresh, yet tangy goats cheese made the perfect counterpart for an incredibly tasty starter; so delicious it made me eagerly anticipate the rest of my meal much more! My guest opted for the English asparagus with asparagus custard, crispy egg and black garlic miso which looked equally as appetising.

Next up was the main event. I had poached Norwegian cod with new season peas, saffron potato, lovage and squid ink cracker, the cod serving was generous and flawlessly cooked – the poaching left the fish moist, succulent and full of flavour – it almost melted in my mouth! The sweet peas, soft potato and crunchy savoury squid ink cracker paired amazingly with each other and the cod making for an absolutely mouth-watering main. My guest chose the herb potato gnocchi with charred broccoli, shiitake mushrooms, black garlic and brown butter which they described as fresh, wholesome and the perfect mix of flavours. Again, the presentation of each dish was simply faultless.

Desserts? How could we say no! After the amazing courses we’d already enjoyed unquestionably we had to see what sweet treats we could indulge in. I chose the lemon meringue pie with yoghurt sorbet, raspberries and basil, which must’ve been made in dessert heaven – the sour lemon complimented by the sweet raspberries and meringue was a combination to die for, the yoghurt sorbet was delightfully creamy and made the dish so refreshing – I would eat this dessert all day if I could! Vanilla crème brûlée with English strawberries, crème fraiche and black pepper was my guest’s choice, which they said was a dessert fit-for-the-gods! And it certainly looked like it too.

Our waiter kindly requested if we’d like anything else, but we politely declined as we were feeling very satisfied after our meal. We were quite happy to finish our wine whilst appreciating the wonderful atmosphere of the restaurant and gazing over the gardens on the sunny evening.

It’s very clear to see that Cloisters latest head chef Michael Ball has boundless knowledge and experience and knows what it takes to create impeccable food. His undeniable passion for what he does shines through his dishes which celebrate classic ingredients with a twist of contemporary flavour combinations, creating an exceptional dining experience for guests.

Our time at Cloisters was truly faultless from start to finish. The staff were attentive and warm, the setting and ambience were stunning, and as you’ve read the food was outstanding. I could not recommend a trip to this exceptional restaurant enough – you won’t be disappointed! With seasonal dishes, classic flavours and firm favourites there is something to suit everyone.

To find out more about Cloisters or make a booking click here.