Established by Jean-Pierre Auge and his wife in 1972, Beaujolais has become a Bath gastro-landmark over the years. The place suffered a serious fire at the end of 2005 but is now back in business as a 'bistro/bar' with a brand new look and brand new menus running through the day.
Breakfast kicks off proceedings, when you can tuck into anything from pain au chocolat with coffee to scrambled duck eggs with smoked salmon plus a glass of Chegworth Valley organic apple juice.
Organic, free-range and local produce also gets top billing on the more ambitious lunch and dinner menus: meat is from a farm four miles away, crops are grown to order by a farmer in Melksham and even the flour is from a local mill.
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