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Limited and polarised feedback on this four-year-old dining room, in a former Best Western Hotel, with Chris Staines (ex-of the Mandarin Oriental, Knightsbridge) at the stoves. Fans say that it’s “a real pleasure dining here” (it was the winner of ‘Top Restaurant’ at the Bath Good Food Awards 2016) but sceptics would be “very loathe to go again”.

* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.


“One to watch” – Chris Staines (ex-the Mandarin Oriental, Knightsbridge) can seem “to be trying too hard”, but is capable of producing some “stunning” dishes at this newish venture, in a longtime Best Western hotel, now under independent ownership. It wins most acclaim as a good choice for business – “the ambience is great, especially by the window overlooking the square”.

* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Have you eaten at Allium Brasserie, Abbey Hotel?

Owner's description

Allium Restaurant overlooks one of the city’s widest promenades, North Parade. It was originally built to let the fashionable people of Regency Bath show off to the good and the great. Today, it’s still ideal for people-watching and lends itself beautifully to a sunny summer terrace for al fresco dining. Relaxed and unstuffy, the only thing Allium is serious about is great food, wonderful wines and genuinely warm hospitality. One of the best-loved restaurants in Bath, we just happen to be in a hotel too.

Restaurant details

Highchair, Portions
10, 16, 90
9 pm, Fri & Sat 10 pm

The chef

Rupert has impressive culinary experience that is rooted in Bath, with time spent at 2 Michelin star Whatley Manor, city centre restaurant The Chequers and most recently a head chef position at The Swan at Swineford.

Rupert has also worked under Nick Clarke at the Michelin-starred Newbury Manor and Heston Blumenthal at his 3 Michelin star The Fat Duck in Bray.

Over the course of his career, Rupert has developed a distinctive culinary style. Guests at Allium can expect a seasonal, changing menu that reflects the best ingredients. Rupert’s signature dishes include venison rolled in hay ash with red cabbage puree, turbot with brown bread sauce and smoked mussels and other exceptionally delicious platefuls that show-off classic flavours in a new guise.

Private dining

We create menu selections for private dining events featuring some of our signature dishes, using seasonal produce that changes regularly. Matching drinks and wine to your menus is an important part of your dining experience and our team will be happy to guide you through the tasting notes on our extensive wine and cocktail list.

We are also happy to cater for special dietary requirements, please just advise of your restrictions in advance we also offer a children’s menu or half portions for under 12’s.

1 North Pde, Bath, BA1 1LF
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Opening hours

Last orders: 9 pm, Fri & Sat 10 pm

The 2018 Harden's Guide

2018 Hardens Restaurant Guide

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