Flavour to savour

WE were at the height of another mini heatwave but we had a table booked at a Bath restaurant where much of the menu is cooked on an open hearth. How much more heat could we endure, we wondered as we walked into the city constantly crossing the street to be on the shady side of the road and avoid the sun’s 30 degree rays.

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However, we were delighted to walk into a pleasantly cool(ish) Francis Hotel which houses the recently opened Emberwood.

The high ceilings of what was once a row of townhouses, built almost 300 years ago, gives the place a light and airy feel, with the grandeur of times gone by still evident in so many features such as the elaborate plasterwork on the ceiling and sash windows giving views on to Bath's beautiful Queen Square.

Emberwood is just one part of the Francis Hotel refurb, and so far it’s looking fabulous.

The chandeliers and dome-shaped lights that hang from the ceiling look elegant in places like this, while the dining area is also festooned with plants that cocoon some of tables and cascade from high shelves, and you're surrounded by lovely squishy cushions on the comfortable seats too.

It’s tasteful and classy, without being stuffy or old fashioned.

You'll also find the open kitchen in the corner and the smoky aromas coming from there were more than enough to make your mouth water.

The new executive head chef is David Hazell, formerly of Michelin-starred Paco Tapas and Clifton Lido in Bristol, so his pedigree in this neck of the woods is certainly impressive. The produce is also locally sourced, something that Emberwood is keen to fly the flag for.