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.
OUR ALLIUM MENU
Our menu is available all day with lunch from 12 noon until 5.30pm serving a selection of snacks, light dishes, main courses and desserts created from the freshest ingredients. Dinner, served from 5.30-pm Monday to Thursday, 5.30-10 on Fridays and Saturdays and 6-9pm on Sundays, is all about great food, wonderful wines and genuinely warm hospitality.
SET PRICE MENU
Available 5.30-9pm Monday to Friday, 5.30pm-7pm on Saturdays and 5.30pm-9pm on Sundays. Our two or three-course set price menu is great for a relaxed pre-theatre dinner, or if you just fancy a night off from cooking to share some delicious platefuls with friends or family.
Our superb afternoon tea is a wonderfully-indulgent treat that plays on the tradition as we know it best, but with an Abbey twist! Expect freshly-baked scones, seasonal cakes and delicate sandwiches accompanied by a perfectly-paired tea of your choice, or if you prefer something a little more decadent, chilled Champagne.
The Abbey Hotel takes breakfast just as seriously as dinner with local ingredients cooked to order. With choices aplenty, from our classic ‘Full English’ to smoked salmon and scrambled eggs, pancakes with maple syrup and bacon or poached eggs on toast, there is something for everyone.
The cooked options are always supported by a breakfast buffet, cereals, fruits, juices, smoothies and local yogurts, cold meats & cheeses. Breakfast just isn’t breakfast without toast, pastries and preserves.
Served 7–10am Monday to Friday and 7.30–10am Saturday – Sunday.