Bath's food story runs from Norman market stalls to a Michelin-starred hotel basement: stone-milled sourdough on Walcot Street, Somerset cheese ripened in city cellars, gin distilled under a Queen Street bar and Cornish day-boat fish fried in beef dripping.
Britain's first modern farmers' market, trading Saturdays 9am–1.30pm since 1997 beneath Green Park Station's 1870 glass train shed. Around 30 producer stalls: Bath Soft Cheese, Somerset apple juice, Wiltshire charcuterie, raw honey.
Cheesemonger since 1979, ripening West Country wheels in its own cellars — Bath Blue, Montgomery's cheddar, Cornish Kern, Wyfe of Bath. The adjoining café serves a ploughman's board with house chutney and charcoal crackers.
Bath's oldest shopping site, trading since Norman times and housed under a domed rotunda rebuilt in 1863. Around twenty stalls sell Somerset cider, pasties, olives and cured meat; the Market Café fries breakfast at a horseshoe counter.
Community-owned pub bought outright by more than 500 regulars in 2013. Nine hand pumps pour Abbey Ales Bellringer, brewed a few streets away, alongside Bath Ales and local cider; live music three nights a week in the long back garden.
Bakery and coffee bar that mills its own flour from West Country heritage grain on a stone mill behind the counter. Wood-fired sourdough, kouign-amann and cardamom buns come out in waves and sell out well before closing.
Fish and chips fried in beef dripping using Cornish day-boat catch landed at Newlyn, plus whole grilled turbot, cockle popcorn and mushy peas. The bar takes walk-ins while the back dining room runs on bookings.
Tearoom under the plane tree on Abbey Green baking the Bath bun — sweet enriched dough crusted with crushed sugar nibs and a lump of sugar hidden in the base, a smaller, sweeter thing than the city's better-known brioche loaf.
Bath's Michelin-starred kitchen, in the basement of a 1771 townhouse hotel, where Chris Cleghorn builds tasting menus around Cornish fish, Wiltshire lamb and Somerset dairy with a heavy hand for fermentation and koji.
Coffee bar founded by three-time UK Barista Champion Maxwell Colonna-Dashwood, pouring three different single-origin espressos at once so you can taste them side by side, plus a rotating filter list brewed to order.
Griddle takeaway on Saw Close feeding Bath since 1979, working through burgers, spiced sausages and fried onions at a street hatch. It is the city's late-night standby and the traders' lunch stop in equal measure.
Georgian-fronted bar sitting above the cellar still where Bath Gin is distilled with kaffir lime leaf, coriander and wormwood. Around 200 gins line the shelves and flights arrive as three measures with matched tonics and garnishes.
Bottle shop and snug wine bar off the Assembly Rooms with several hundred labels on the wall: pay shop price plus corkage to drink in. The tiny kitchen sends out Bath Pig charcuterie, Westcombe cheddar and anchovy toast.