Royal Crescent Hotel

Part of the Dower House restaurant at The Royal Crescent Hotel

Part of the Dower House restaurant at The Royal Crescent Hotel

The iconic Royal Crescent hotel is situated in one of the most famous crescents in the world.

Designed by the architect John Wood the Younger and built between 1767 and 1774, it is among the greatest examples of Georgian architecture to be found in the United Kingdom.

The hotel occupies no’s 15 & 16 of The Royal Crescent. Number 16 The Royal Crescent became a guest house in 1950, but it wasn’t until 1971 that it was combined with number 15 to become The Royal Crescent Hotel. The hotel is a haven of charming beauty, with an acre of peaceful gardens, combining the most elegant 18th century architectural detail with modern attention to detail, service & technology.

Drinks in the Montagu Bar & Champagne Lounge

Members enjoy informal networking before each luncheon, in the Montagu Bar & Champagne lounge.

Luncheon in The Dower House Restaurant

Overlooking the leafy and secluded gardens of the Royal Crescent hotel, the AA 3 Rosette Dower House restaurant remains one of Bath’s best-kept secrets.

Accomplished Head Chef David Campbell has a keen eye for presentation, using only the finest ingredients and combining flavours to create a unique dining experience. Before joining The Royal Crescent David was Head Chef for the England Rugby Team and is passionate about good nutrition. David enjoys meeting guests, discussing his signature dishes and the inspiration behind his ideas.

“Presentation is key, and of course, the finest ingredients. We use fresh, locally grown vegetables, as well as herbs to add the final touches and give little flavour kicks where appropriate. Meat, game, fish, cheese and fish are all sourced locally, complemented by the very best of what the continent has to offer, our only proviso is that it has to be in season, fresh and of the highest standard. That way we can keep the flavours true to themselves and at the forefront of everything we put on your plate.”

David Campbell- Executive Head Chef