Acorn

Our owner, Richard, is fanatical about good farming and quality ingredients, so we work closely with local farmers and artisanal producers to get the best raw ingredients that money can buy. All our staff are paid the same for the same work, and we work hard to ensure that catering is a sustainable career choice for those that work with us, staffing at levels that allows them to work only forty-five hours and to see their families occasionally (if they want to!).”

Wye Valley asparagus, compressed with lemon oil and charred, with spring greens braised in porcini stock and whipped smoked almond curds; whole cauliflower with roasted florets, truffled purée, molasses-pickled core, braised leaves, and fenugreek croqueta; and Yorkshire forced rhubarb with fennel carpaccio and almond sorbet.

Acorn has been wowing vegetarians and non-vegetarians alike with its brightly coloured, complex cooking since opening four years ago in one of the oldest houses in Bath (which is saying something). This one is of gorgeous honeyed stone, naturally, with all the clean lines and invigorating natural light you’d expect of a Georgian masterpiece. A wonderful, muted palette in the decor, some quirky knick-knacks and really cheery service provide a relaxing and elegant backdrop to some of the best vegetarian cooking in England.