This chic restaurant below Bath‘s boutique Queensberry Hotel needs little introduction: it has held a Michelin star for six years and recently been awarded a fourth AA rosette under Trencherman’s Award-winning executive head chef Chris Cleghorn.

For the best part of a decade, gourmets have made a pilgrimage to the Georgian city to delight in Chris’s complex cooking at The Olive Tree Restaurant Bath.

His Taste of the Season menu can be enjoyed via the full seven-course tasting menu, a selection of five courses, or a set three courses (all with additional treats to start and finish). The latter is available during lunch from Friday to Sunday and dinner from Sunday to Friday (excluding Mondays).

Each plate focuses on a core seasonal British ingredient, which is complemented by an array of unusual extras. Ikejime ChalkStream trout, for example, is cured and paired with Granny Smith apple and tonka bean and ginger, while Cornish lobster is cooked over pure Binchotan white charcoal and plated with fermented carrot, lemon verbena, lovage and lime.

Precede dinner with drinks in the hotel’s Old Q Bar, which sports an inventive cocktail menu inspired by classic tipples from bygone eras. If you love rum, plump for a Hemingway Daiquiri – a concoction of Devon’s Two Drifters white rum, grapefruit, lime and Luxardo Maraschino.

Trencherman’s tip

The Olive Tree team have dispensed with service charges in favour of menu prices that allow them to reward staff with consistent professional wages.