Last night was Chinese Chicken Night! A Whole Soy Glazed Chicken to share between two served with Stir Fry Vegetables and Noodles. It was absolutely delicious!!! Join us for the next one!!! Details to come!
Hello Hopeville will be playing at The Bath Arms, Crockerton. If you fancy an evening of good food and drink, with some laid back Americana & a touch of Irish, we would love to see you.
Congratulations to Bryony Haine. You have won our Cupid’s Competition. Enjoy your Prosecco and Chocolates. We look forward to seeing you in March for your two course meal for two.
14th February 2017
Our ❤💘Cupid’s💘❤Competition is here….Book a table and eat with us on the night of Tuesday the 14th February and you will be entered into our PRIZE DRAW. You will have the chance to win a box of luxury chocolates, bottle of Prosecco and a two course meal for two at the Bath Arms, Crockerton.
Terms and Conditions:
Evening meal to be booked for a date in March 2017 on a Monday or Tuesday.
You must be over 18 to be entered into the prize draw.
Drinks not included.
To be entered into the draw you must have booked your table on Valentines night and you must eat with us.
Winner to be announced on 16th February 2017.
Winner must book to redeem 2 course meal stating the reference ‘valentines comp’.
We had a fabulous time celebrating the humble pie, our beautiful Braised Beef, Roasted Shallot & Local Ale Pie went down a storm. Served with Mash Potato and Buttered Vegetables and washed down with a pint of ‘Ruff Puff’ Ale, it really was the perfect night. Keep an eye out on our events page for all our events, next up is Burger & Bud Night!
Great Taste, the world’s most coveted blind-tasted food awards, which celebrates the very best in food and drink, has announced the Great Taste stars of 2016. Out of 10,000 products to be judged, The Bath Arms in Crockerton was awarded a 2 star Great Taste award for its famous Sticky Beef and its Chicken Liver Parfait.
Judged by over 500 of the most demanding palates, belonging to food critics, chefs, cooks, restaurateurs and producers as well as a whole host of food writers and journalists, Great Taste is widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers. As well as a badge of honour, the unmistakeable black and gold Great Taste label is a signpost to a wonderful tasting product, which has been discovered through hours and hours of blind-tasting by hundreds of judges.
Judges comments for Sticky Beef: “Looks and smells amazing, tender, every mouthful was stunning, we could happily have finished the lot”! Judges comments for the Chicken Liver Parfait: “The aroma is lovely – rich yet fresh, Oh wow – this is sensational, this barely needs any bread or other accompaniments – Excellent.” The Beef Ragu and Fig Jam both received 1 star. Beef Ragu “A wonderful colour to the pasta sauce – good looking and appestising to behold” Fig Jam “ This jam is very robust and feels very satisfying to eat”
Recognised as a stamp of excellence among consumers and retailers alike, Great Taste values taste above all else, with no regard for branding and packaging. Whether it is bread, honey, salami or cereal being judged, all products are removed from their wrapper, jar, box or bottle before being tasted. The judges then savour, confer and re-taste to decide which products are worthy of a 1-, 2- or 3-star award.
There were 10,000 Great Taste entries this year and of those products, 141 have been awarded a 3-star, 878 received a 2-star and 2,520 were awarded a 1-star accolade. The panel of judges included; TV chef and author, Valentine Warner, MasterChef judge and restaurant critic, Charles Campion, fifth generation baker, Tom Herbert from Hobbs House Bakery, and Great British Bake Off winner, Frances Quinn; food buyers from Harrods, Selfridges, Fortnum & Mason, Harvey Nichols and Waitrose and chefs including, James Golding, chef director of THE PIG Hotels, and Kevin Gratton, chef director of HIX Restaurants. These esteemed palates have together tasted and re-judged the 3-star winners to finally agree on the 2016 Top 50 Foods, the Golden Fork Trophy winners and the 2016 Supreme Champion.
Great Taste 2016 will reach its exciting finale on Monday 5 September, when the world of fine food gathers at the Royal Garden Hotel in London to find out the Golden Fork winners for each region at an Awards Dinner, with the final applause reserved for the Great Taste Supreme Champion 2016.
Since 1994 over 110,000 products have been assessed. This year 10,000 products were blind-tasted by panels of specialists: top chefs, cookery writers, food critics, restaurateurs and fine food retailers.
Owner – Chef
Looking forward to the upcoming May bank holiday? No plans yet?
Make sure you book a table for our special lunch time offers.
Saturday 28th May – Lunch only
Veal Escalope with Panzanella Salad & a Glass of Sangria £13.50
Monday 30th May – Lunch only
Warm Chicken Caesar Salad with a Glass of Prosecco £12.50
Please call us now on 01985 212262 to make a table reservation.
We are now the official after-sail venue for the Shearwater Sailing Club, with a special weekday special for members every Tuesday evening. This weeks special was Chili con Carne with Rice, and last week we invited sailors in for Pea & Ham Macaroni with Garlic Bread.
Check out their membership options here.
Here at the Bath Arms we are always looking for friendly members to join our hard working team. Please see below for any vacancies and email your CV with the job title in the subject bar to email@example.com. If you do not see any jobs suitable for you below but would still like to speculatively apply then please send us a copy of your CV or a quick message detailing what you’re great at.
Monday to Friday 6.30 – close
We are looking for a kitchen hand to work evenings. Preferably with own transport.
Experienced Sous Chef required for full time work here at the Bath Arms.
We are looking for a enthusiastic and organised full time Bar Manager to join our team. Please send us your CV and a quick cover letter detailing your experience.
We served this traditional dish with dauphinoise potatoes, seasonal vegetables and a rich jus. Paired with a fruity French red, it was the perfect Autumnal dish.