Review: The Roman Baths Kitchen

Daniel Flay (and his mum) review The Roman Baths Kitchen.

There certainly isn't a shortage of restaurants to enjoy fine wine, great company and delicious food in Bath. But for those of you searching for a culinary experience to rival the rest, look no further than The Roman Baths Kitchen.

Nestled between the iconic Bath Abbey and the elegant Pump Room, this contemporary restaurant celebrates and showcases the very best of West Country produce.

With my mum's Birthday looming, I saw this as the perfect opportunity get into her good books and treat her ahead of her big day. 

As soon as we stepped through the door, I was impressed by restaurant's modern, bistro-style interior. Quirky furnishings and mis-matched furniture helped to create character and a homely charm.

On arrival we were swiftly seated in a booth towards the entrance of the restaurant. After several moments of deliberation we decided upon the Farmhouse Charcuterie to start. Simple yet beautifully presented, the board comprised of a variety of cold cured meats including chorizo, duck rillettes, parma ham, salami and salt beef. Extra flavour was supplied by the pickles, pesto coleslaw and a new potato salad - which really brought the dish to life. 

Although this proved to be the perfect way to begin our meal, the dish could easily be enjoyed as a light dinner with bread and olives or an accompanying side dish. 

For her main, mum chose the Cod and Chorizo Pipperade while I opted for The Venison Burger. 

Not only was The Venison Burger generous in its dimensions, but the patty was perfectly cooked with a slathering of delicious blue cheese sauce. The traditional sesame bun was lightly toasted, the battered onion rings were flavoursome and the truffle added an appetizing gourmet touch. When pulled together, each element helped to create a seriously good burger. 

The Cod and Chorizo Piperade arrived at the table in a shallow bowl. The dish comprised of a beautifully cooked cod fillet which was adorned with long strips of chorizo and set atop a colourful piperade (onions, peppers and tomatoes). The fish was cooked to perfection and exhibited a nice translucent colour. The dish had just the right amount of chorizo and the pesto was a fantastic accompaniment to the potatoes.

Since we were celebrating, it felt right to round off the evening with a dessert. The RBK Waffle with Vanilla Ice Cream and Chantilly was an excellent choice, warm, chocolaty and gooey; it was everything that I'd hoped it would be and more. With lashings of chocolate sauce and cream, it was the epitome of an indulgent treat. 

Mum was equally impressed with her choice. The Vanilla Crème Brûlée consisted of a creamy custard filling and cinnamon shortbread, topped with hardened caramelized sugar, to produce an excellent crunch. 

After an evening of quality food, friendly service, and a lively atmosphere, The Roman Baths Kitchen is certainly somewhere I'll be dining again...with or without my mum.