Meet Our Executive Head Chef
Chris Hopkins
Chris Hopkins, the newly appointed Executive Head Chef at The Bath Priory, has unveiled his first menus at the hotel’s three AA Rosette restaurant and The Pantry & Terrace. Drawing on experience gained at renowned establishments including Dinner by Heston, Ormer Mayfair and Whatley Manor, Hopkins has introduced a flavour-led, refined style of cooking that celebrates seasonal ingredients with simplicity and elegance. New restaurant dishes include roast Orkney scallop with ajo blanco, lovage and grape, Brixham crab with Granny Smith apple and citrus, and beef ribeye with watercress, salsify and peppercorn, served in the restaurant overlooking the hotel’s four acres of gardens.
Alongside his fine dining offering, Hopkins has launched a new all-day menu for The Pantry & Terrace, featuring sharing plates, brunch dishes and desserts designed to be enjoyed indoors or on the garden terrace. Highlights include crispy oyster mushroom with gochujang, Old Spot pork belly with pea fricassee, and treacle tart with clotted cream ice cream. Having joined The Bath Priory in March 2026, Hopkins says he was drawn to the hotel’s culinary heritage and beautiful setting, and hopes guests leave with a memorable experience that combines exceptional food, atmosphere and hospitality, encouraging them to return time and again.
