The Bath Arms at Longleat has been awarded two rosettes by the AA inspector for its culinary excellence. The hotel which was taken over and refurbished by Hillbrooke Hotels in 2006 has demonstrated a commitment to British food with head chef Frank Bailey sourcing seasonal produce from within 50 miles of the Wiltshire hotel whenever possible.
Recently the hotel has taken the local food aspect even closer to home with hand reared pigs within the grounds being used for fresh pork dishes, sausages and cured hams. They have also developed their own vegetable garden to provide the freshest possible ingredients for the kitchen including a selection of seasonal vegetables, herbs and salad crops.
