October 9 2012

This week, The Pig is mostly…

…getting rather excited about recent events at Ston Easton Park Hotel and Restaurant, the elegant, luxurious epicentre of stylish leisure and merrymaking opportunities on the outskirts of Bath. New ownership has brought all manner of fresh changes to Homewood, including the return of stellar Head Chef Daniel Moon, who – after just a few short months at the Hare and Hounds hob – is returning to his original playground. Ah well, Mr Moon: The Pig’ll just have to venture into the countryside for stalking purposes from now on – it’s a tough job, but someone’s got to do it…

…talking of the Hare and Hounds, The Pig is thrilled that this glorious gastropub (the one with the swoonsome views) is now open for breakfast. If that’s not worth jogging up that Lansdown Road hill for, nothing is!

…falling in foodie lurve with Made By Ben all over again – now that soup season is here, Ben’s hot stuff is what’s keeping Pig HQ going as these dank, dark days get ever shorter. As for grab’n’go sweet stuff on the other side of town, what Rosario Bavetta – head honcho of the lovely, lively Roscoff Deli – can’t do with scrumptious sweet pastry treats to curb those mid-morning snack attacks just isn’t worth knowing about.

…wondering if anybody ever actually eats at the Theatre Royal’s Vaults restaurant! This atmospheric, historic and distinctly characterful thesp hangout always seems to be either just finished or just getting ready for service; if any Piggies have actually been there and done that, please let us know how it went!

…talking of the Vaults, a second refreshment-biased hub of the same name is all set to open adjacent to Bath Spa station this December. The big news is that a branch of Bath Ales’ glorious Graze Bar and Chophouse (that’ll be one of their sumptuous steaks pictured, don’cha know) will be amongst the first of the ventures to open their doors to the public; read everything The Pig knows about Bath’s newest forthcoming foodie attraction so far here, but remember to keep checking our News page and Twitter account for further updates.

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