The Avon & Ember — Seasonal Cooking by the Waterwheel, Bath
Seasonal cooking
by the waterwheel
An ever-changing menu shaped by the day's catch, locally gathered ingredients, and the quiet beauty of a historic riverside mill.
A table by
the waterwheel
Stone walls hold centuries of warmth. Through the arched windows, the great waterwheel turns as it has since 1684 — a slow, steady companion to your evening.
The kitchen follows the rhythm of the river and the land. The morning's harvest sets the menu — river trout, Mendip lamb, foraged greens, whatever the season brings to the door. Nothing rushed. Nothing that doesn't belong.
This is dinner at the river's edge — where the Avon bends beneath the old toll bridge, and the light falls exactly as it should.
From the kitchen
Pan-Fried River Trout
Whole fillet, brown butter, capers, crushed new potatoes, samphire
Herb-Crusted Mendip Lamb
Lamb rump, dauphinoise potatoes, honey-roasted roots, rosemary jus
28-Day Aged Sirloin
8oz Somerset sirloin, triple-cooked chips, peppercorn sauce
Visit us
Lunch
Wednesday — Sunday
12pm — 3pm
Dinner
Wednesday — Saturday
6pm — 10pm
Sunday
6pm — 9pm
Closed
Monday & Tuesday
Hours are seasonal — please call ahead for Bank Holidays
Address
Old Mill Hotel & Lodge
Toll Bridge Rd, Batheaston
Bath BA1 7DE
Make an evening of it
The Avon & Ember is the restaurant at Old Mill Hotel & Lodge — a riverside hotel in a converted mill on the edge of Bath. Dine with us, then retire upstairs to the sound of the waterwheel.
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