Food and Drink

Macdonald hotels source only organic milk, free range eggs, corn-fed poultry, grass-fed beef and wild white fish because quality tastes better. So, whether you're savouring a light working lunch, canapes and drinks, home baked pastries or a lavish banquet at the Bath Spa Hotel, you can expect the very best. Make an enquiry

• Discover More

Buffet

Hot and cold fork buffets are a quick and easy alternative to formal dining and our conference specialists will be happy to help you plan the ideal menu. Choose from a delicious selection of classic hot and cold dishes, salads, vegetarian specials and tasty desserts. Please submit an enquiry form for further details or call us on 0844 879 9106.

Private Dining

The Macdonald Bath Spa Hotel offers stylish private dining options for up to 120 people. We can also provide a range of entertainment options. Please submit an enquiry form for further details or call us on 0844 879 9106.

Banqueting

Celebrate a special occasion with a delectable feast at the Macdonald Bath Spa Hotel, freshly prepared by our accomplished chefs. Try seared Cornish red mullet, followed by fillet of Aberdeen Angus Beef Forestiere served with gratin dauphinoise and a red wine jus, and finish with a dark chocolate and lavendar tart. Or create your own menu, complemented by a selection from our fine wines. Please submit an enquiry form for further details or call 0844 879 9106.

• Sample Menu

  Please Select the SAME one item from each course for ALL your guests.
  Please refer to the Dietary and Additional Course menu for supplements

  Menu A @ £37.50 per person

  Roasted Plum Tomato Soup
  with a Ciabatta Crouton

  Pressed Terrine of Saffron Poached Salmon
  with Citrus Salsa

  Smoked Haddock and Poached Egg Tartlet
  with a Chive Butter Sauce

  Poached Pear and Goats Cheese Salad with Toasted Pine Nuts

  Slow Braised Blade of Scottish Beef with Horseradish Mashed Potato
  and a Red Onion Infused Jus

  Roast Fillet of Gilt Head Black Bream on Pesto Crushed Potatoes and a Ratatouille Sauce

  Grilled Fillet of Out-door Reared Pork with a Spiced Apple Chutney, Fondant Potato and a Green Peppercorn Sauce

  Pressed Shoulder of Highland Lamb with Roasted Baby Onions and a Saffron & Tomato Red Wine jus

  Apricot and Banana Cheesecake with a Dark Chocolate Sauce

  Warm Plum and Almond Tart with Crème Fraiche

  Vanilla Crème Brûlée with a Stem Ginger Biscuit

  Brandy Snap filled with a Milk Chocolate and Hazelnut Mousse

  Plated Selection of British Cheeses and Biscuit
  (£5.00 supplement)

  Tea & Coffee with Fudge

  Menu B @ £42.50 per person

  Traditional French Onion Soup
  with a Gruyere Crouton

  Baked Goats Cheese "Crottin" with a Red Pepper Relish

  Gravadlax of Organic Salmon with a Fennel Salad

  Crispy Duck Leg with a Beetroot and Roquette Salad

  Slow Roasted out- door Reared Pork Belly with a Calvados Sauce

  Poached Fillet of Lemon Sole with a Basil & Tomato Nage

  Pan Fried Scottish Beef Rump "Pave Steak" with a Blue Cheese Crust and Port Wine Sauce

  Roast Corn Fed Free Range Chicken Supreme, Gratin Dauphinoise and a Smoked Bacon Sauce

  Dark Chocolate Tart with Orange Ice Cream

  Walnut and Maple Syrup Pudding with Clotted Cream Ice Cream

  Mango and Coconut Delice with Fruit Coulis

  Vanilla Panacotta with a Fresh Fruit Compote

  Plated Selection of British Cheeses and Biscuits
  (£5.00 supplement)

  Tea & Coffee with Fudge

  Menu C @ £47.50 per person

  Red Onion and Buffalo Mozzarella Tart with Tomato Vinaigrette

  Pressed Potted Pork and Ham Hock Terrine with Plum Chutney

  Thai Fish Cake with a Coriander Salad and Lemongrass Salsa

  Traditional Smoked Salmon and Flaked "Hot Smoked Salmon" Gateau
  with a Lemon & Caper Dressing

  Roast Rump of Highland Lamb with a Savoy Cabbage "Fondue"
  and Fondant Potato, Thyme Infused sauce

  Pan Fried Fillet of Monkfish with Crispy Pancetta and a Saffron Risotto

  Roast Sirloin of Beef with glazed Shallots and a Tarragon Sauce
  (Available as Rib of Beef if Preferred)

  Duo of Gressingham Duck with Braised Red Cabbage and a
  Honey Infused Sauce

  Hot Strawberry Soufflé with a Vanilla Cream
  (Max 30 covers)

  Trio of Chocolate Desserts

  Traditional Lemon Tart with a Thyme Sorbet

  Marmalade Bread & Butter Pudding

  Plated Selection of British Cheeses and Biscuits
  (£5.00 supplement)

  Tea & Coffee with Petits Fours

  Menu D @ £52.50 per person

  Tuna Tartare with a Radish and Ginger Salad

  Smoked Duck with a French Bean & Truffle Salad, Walnut Dressing

  Warm Asparagus with a Pea & Mint Butter Sauce

  Avocado and Prawn Gateau with Smoked Salmon and Quail Egg

  Roast Rack of Highland Lamb with a Rosemary Crust,
  Onion and Potato Gateau and a Redcurrant jus

  Pan Fried Fillet Wild Sea Bass with Crushed Potatoes and a
  Bouillabaisse Sauce

  Roast Loin of Scottish Venison with Glazed Pear and a Bitter Chocolate enriched Sauce

  Pot Roasted Corn Fed Chicken Supreme with
  Pan Fried Foie Gras and a Morel Sauce

  Assiette of Various Lemon Desserts

  White Chocolate and Raspberry Cheesecake

  "Eton Mess" with Strawberry Sorbet
  (available May - September)

  Tartlet of Exotic Fruit Gratin with Red fruit Coulis

  Plated Selection of British Cheeses and Biscuits
  (£2.50 supplement)

  Tea & Coffee with Truffles

  Vegetarian Options

  Aubergine and Puy Lentil Filo Parcel with a Chive Butter Sauce

  Shitake Mushroom and Spinach Risotto
  (Can be prepared for Vegans)

  Roasted Red Pepper stuffed with a Mushroom and Quorn Stroganoff

  Creamy Polenta with Roasted Mediterranean Vegetable and Goats Cheese Melt, Basil Oil

  Additional Courses

  Cream of Mushroom Soup
  Roasted Apple and Celery Soup
  Leek and Potato Soup with Flaked Smoked Salmon
  £4.50 Supplement as an intermediate Course

  Fish Course, all the fish main courses can be served as a Fish Course From £10.50 Supplement as an intermediate Course
  Various Fruit and Alcohol Sorbet and Granite
  From £3.50 Supplement as an intermediate Course
  British Cheese and Biscuit Platter
  £4.50 Supplement per person as an additional Course
  Plated British Cheese and Biscuit
  £7.50 Supplement per person as an additional Course

  Close

• Sample Wine List

  Champagne

  Veuve Clicquot NV @ £50.00

  Louis Roderer Brut Premier NV @ £65.00

  Moet et Chandon Vintage 1999 @ £59.50

  Mansard Brut NV @ £39.50

  White Wines

  Chablis 2005 (J Moreau et Fils, France) @ £35.00
  Gavi Di Gavi 2004 (Italy) @ £32.00
  Sauvignon Blanc 2006 (Mount Casse, New Zealand) @ £34.00

  Chardonnay (Willowood, California) @ £23.00

  Red Wines

  Fleurie La Roilette 2006 (Henry Fessy, France) @ £36.00

  Rioja Crianza 2004 (Marques de Caceres, Spain) @ £34.00

  Merlot (Willowood California) @ £23.00

  Torreon de Paredes, Merlot, Chile 2006 @ £28.75

  Pinot Noir Echo Point 2005 (Austrailian) @ £28.70

  Sweet Wines

  Elysium, Black Muscat, 2005 (California) @ £31.50

  Al information is correct at time of going to press, however the hotel reserves the right to alter items and prices without prior notice. Wines are subject to availability.

  Close

• Canapés and Finger Buffets

  Canapés

  Peppered Chicken Skewers
  Diced Salmon Teriyaki tossed in Toasted Sesame

  Chickpea & Curry Fritter

  Roasted Vegetable Kebabs

  Mini Shepherds Pie

  Seaweed & Cucumber Rice Rolls with Green Horseradish

  Cream Cheese & Chive Croutons

  Tomato Fondue & Parmesan Crouton

  £8.00 per person to include a choice of four items from the menu
  with complimentary deep fried vegetables crisps

  Please select your items 3 weeks prior to your arrival

  Finger Buffet Menu

  Lamb Shish Kebab
  Chicken & Lemongrass Satay
  Rare Roast Beef & Caramelised Onion on Foaccacia Bread
  Wood Mushroom tartlet, Poached Egg, Hollandaise sauce
  Demitasse of seasonal soup
  Open sandwiches
  Salmon Pave, Saffron Mayonnaise
  Char grilled Vegetable Kebabs, Ginger & Garlic
  Aromatic Sticky Pork, Spring Onions & Coriander
  Thai Fish Balls, Chilli syrup
  Char grilled Blue Fin Tuna with Asian Salad
  Oyster Fritter, Mango Salsa
  Foie Gras terrine, Tamarind Brioche

  Marinated Berries, Chantilly Cream Meringue
  Pistachio Nut Brownie
  Chocolate pots
  Apple and Frangipan tart
  Vanilla pod Crème Brulee
  Chocolate and Lavender mousse
  Roasted fruit crepes, Orange zest syrup

  £19.95 per person for 6 items
  £21.95 per person for 8 items

  Two Course Hot and Cold Buffet Menu

  Selection of Five Salads and Dressings
  ~~~~
  Platter of Assorted Cold Meats
  ~~~~
  Please Select Your Main Courses (See Below)

  Sautéed Beef Stroganoff with Sour Cream
  or
  Braised Leg of Highland Lamb Steak with Glazed Button Onions
  and Rosemary Sauce
  or
  Roast Fillet of Black Bream with a Pesto Cream Sauce
  or
  Steak & Kidney Pie
  or
  Corn Fed Free Range Chicken Fricassee with a Grain Mustard Sauce
  or
  Grilled Organic Salmon Fillet with Ginger & Honey Oriental Sauce
  or
  Lamb Korma with Naan Bread
  or
  Baked Wild Mushroom and Spinach Penne Pasta
  ~~~~
  Suitable seasonal vegetables accompany all Main Courses
  and a Vegetarian alternative is available on request
  ~~~~
  Assorted Mini Desserts
  Fresh Fruit Bowl

  Please select one main course for groups of 1-14
  Please select two main courses for groups of 15-50

  Please select three main courses for groups of 51 and above

  2 Course @ £26.50 per person
  A Starter Soup course is available £4.50 supplement per person

  Please pre choose your Items 3 Weeks prior to your arrival

  Close

• Dietary Requirements

  Dietary Requirements

  Gluten Free

  As no wheat flour is used in the making of our sauces, most starter and main courses are suitable or can be adapted for a gluten free diet. Unfortunately many of the desserts do contain wheat flour; however we will always be able to offer an alternative.

  Dairy Free

  Some of the starter courses can be prepared or adapted so they are dairy free and we are always able to offer a Tossed Salad or Melon alternative.
  Most of the Main courses can be prepared or adapted so they are dairy free.
  Unfortunately most of the desserts are not suitable to be adapted to dairy free; however we can always offer Sorbets or Fresh Fruits as an alternative.

  Nut Allergies

  As our kitchens use nuts in the production of some dishes and due to cross contamination we are not able to guarantee 100% nut free.
  However we can ensure that no nuts are used in the production of a particular dish.

  Close

Refreshments

All our delegate packages include refreshments throughout the day. Keep motivation high throughout the day with freshly brewed tea and fairtrade coffee, served with home-made cakes and biscuits. Please submit an enquiry form for further details or call us on 0844 879 9106.

Special Events

Celebrate your Christmas, Twixmas or New Year's party in style at the Macdonald Bath Spa Hotel! Organise a private dinner, book a hot air balloon ride or attend a torchlit reception at the Roman Baths. Send us an enquiry form or contact 0844 879 9106 for further details.