As
part of the month-long, ‘Great Bath Feast’, The Bath Priory hotel
offered an exclusive evening of decadent drinky-poos and top-notch
nibbles in their luxurious surroundings. The red carpet was being
dusted off upon our arrival and this certainly seemed to underpin the
ethos for the evening whereby guests were warmly welcomed and
treated, from the outset, to a first-rate level of service complete
with complimentary hand massages (courtesy of the 'Garden Spa' team)
and informative wine tasting sessions. First though, a lesson in
cocktails and two concoctions created in-house by resident
mixologist, Adam. The first, an Irish Flower which combined whiskey
with fresh raspberries, cranberry juice and Chambord; the latter
proving the dominant ingredient in an altogether enjoyable ensemble.
The second was the Jalapeno Chase, which was fondly referred to as an
alcoholic Lemsip; the vodka and fresh jalapenos suitably punctuating
the medicinal trio of apple, honey and lemon! We were also treated to
a fruity punch of lychee, passion fruit and vodka which proved
simple, refreshing yet dangerously drinkable. It’s fair to say that
a passion to wow guests with an innovative line-up of cocktails was
overwhelmingly apparent; a finding which will no doubt secure a
return visit from yours truly given my love of experimental cocktails
and twists on the classics.
Next,
we sampled two white wine and two red wines with the hotel’s head
sommelier, Alex. The official tasting notes were as follows, along
with my own rather amateur conclusions:
White
1: Etna Bianco Sicily Planeta, Italy – 'an extraordinary wine which
appears almost clear, with slight lime green reflections. The initial
nose is laden with the rich, warm mineral scents of mica, granite and
flint against a cool backdrop of green apple, acacia honey, kumquats
, fennel, raw almonds and wild flowers...with notes suggesting wet
river rocks [and] stone-fruit pits, there is a fresh purity here that
is beyond compare'.
Verdict:This
was certainly a unique tipple; though despite its impressive origins
and apparent clarity, I wasn't overly keen on its flavour which was
simply too subtle for my liking!
White
2: Chenin Blanc Kleine Zalza, South Africa – 'Strong citrus notes,
plus lychee and guava aromas on the nose with ripe pineapple and
peach flavours that follow through on the palate. These are
complemented with a long, clean, crisp after-taste'.
Verdict:
A classy white with a fresh, fruity finish – exactly the kind of
wine I'd choose for a Friday-night with the girls.
Red
1: Douro, Quinta do Crasto, Portugal – 'Deep ruby in colour with
ripened fruit aromas. Hence, very fruity on the palate with good
structure and light tannins; making it a very pleasant wine'.
Verdict:
My drinking companion and I referred to this as the 'cheap red'; i.e.
the kind of wine you'd pick up from the supermarket to enjoy
alongside a home-made plate of pasta. Yes, although ample for washing
down a canapé or two, this was really rather brash on the palate;
especially in light of the second red on the table. (NB. If this is,
in fact, a particularly expensive wine – I'm sorry!)
Red
2: Pinot Noir, Reserva especial, Tabali, Limari Valley Chile – 'a
delicious, mouthwatering yet delicate Pinot Noir with smoky plum and
redcurrant, plus hints of strawberry on the nose. The palate has more
smoky fresh red fruit with a clean, almost scented finish'.
Verdict:
This was by far my favourite of all four wines; it was light and
fruity - oh so fruity - with a touch of summertime sparkle to its
overall demeanour. More please!
Meanwhile,
guests were sporadically invited to descend upon a selection of
canapés, designed by Michelin Starred Executive Head Chef, Sam Moody
and his Team; sumptuous morsels of top-end fare which seemed to
adequately demonstrate the calibre of the hotel’s restaurant. These
included pulled pork pies which had been spiked with a little apricot
and caraway chutney and topped with herb breadcrumbs and teeny-tiny
spiced lamb burgers, neatly layered with red onion slaw and coriander
mayonnaise. The parmesan and rosemary risotto balls were my personal
favourite however, served with a truffle mayo which was
melt-in-the-mouth delicious. A small selection of bite-sized desserts
completed the bill; the warm Madeleines somewhat reminiscent of my
Parisian adventures earlier in the year.
Thus,
a two-tiered triumph given the success of the evening itself and how
well the hotel had showcased their strengths; enticing attendees to
return to further experience their excellent service and culinary
expertise; factors of the evening which really set The Bath Priory
aside as a first-rate hotel and restaurant.
The
Bath Priory Hotel
Weston
Road, Bath BA1 2XT
Tel:
01225331922 / Email: mail@thebathpriory.co.uk
