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This is Cornbury Park Fallow Deer, salt-aged, Crapaudine beetroot, ‘Soubise’, pink pepper, rose & Tinta de Toro. It's as delicious as it looks, & that red onion brioche means not a drop of irresistible sauce is wasted. Thanks to how Cornbury Park manage & care for their herd.

If you reserve a table & dine here before the end of Sept you can pick 4 courses from our 9 tasting menu for £90. Enjoy current seasonal ingredients; Delica pumpkin, Exmoor caviar or Cornbury Estate fallow deer. Showcasing Chris Cleghorn & his team's talents.

Bedlam Farm certainly know their pumpkins; they specialise in them. We've twinned their Delica pumpkin with Exmoor caviar, pecan & maple syrup. We COULD string some words together on how that might taste but that would be nowhere near as satisfying as sampling it for yourself ...

Every part this dish has a crucial part to play: the tonka bean parfait, the fennel, the 25 year old Balsamic, & the barbecue raspberry juice. And we are proud to build a dish around Oakchurch Farm's fresh raspberries.

Congratulations to The Olive Tree at the Queensbury Hotel @olivetreebath Chris Cleghorn on achieving 4 #AARosettes! #AAawards RAK Porcelain Europe Visit Bath @VisitBathBiz

Thrilled, buzzing & incredibly pleased to announce that we were awarded four AA Rosette at this year’s AA Hospitality Awards! Huge congratulations to Chris Cleghorn & his amazing team, as well as to all the night’s other winners & rosette-recipients! #AAawards

Last month the AA awarded us our 4th rosette, & last week Michelin gave The Queensberry a key to go with our star. It'd be churlish not to celebrate it with you with a free glass of Flint Charmat Rosé (or a Purus Blanc de Blancs 0%) with every lunch booking, up until 24 Nov.

It’s National Chocolate Week (16-22 October)! Indebted to the OED: "Originally: a paste or powder made of ground roasted cocoa beans (typically sweetened and sometimes with other ingredients or flavourings added)."

Along with our 4th AA rosette, Michelin awarded The Queensberry a key in its inaugural batch of only 123 hotels in the UK & Ireland. To toast these accolades, we're serving a gratis glass of Flint Charmat Rosé (or a Purus Blanc de Blancs 0%) with every lunch booking until 24 Nov.

Happy International Chefs Day! This year's is actually the 20th; it was started by Dr Bill Gallagher in 2004 and aims each year to highlight the work of chefs, and encourages them to teach the next generation to love food and to cook.

Our Taste of the Season menu is available in short form as 3 set courses, lunch & dinner, Sun - Thur for £80 (Dec – Fri & Sat evenings are the exceptions). You can also enjoy its Michelin Star creativity, freshness & flair over 5 courses for £140 or the full experience for £190

Congratulations to everyone at The Olive Tree! Michelin just announced we’ve maintained the Star we first worked so hard for back in 2018. It’s our seventh successive year thank you to @michelinguide for the continued recognition ⭐️

Bath and its surroundings are, as our Olive Tree team will tell you, absolutely teeming with places which produce and grow brilliant food and drinks. Bath’s got plenty to sink your teeth into tinyurl.com/yckphvrc #GourmetBath #Michelinstar #BathRestaurant #LocalProduce

Our taste of the season lunch for £70: featuring ikejime chalkstream trout, sladesdown farm duck and islands chocolate as its main courses, to start (cornish crab) and to finish (wye valley rhubarb). Menus here: ow.ly/M5pj50VGneT #MichelinStar #FineDining #bathrestaurant

It’s green asparagus time, fresh from our friends at Wye Valley Produce on the English-Welsh borders: picked daily, reliably tender, deliciously sweet. #MichelinStar #bathrestaurant #visitbath #TasteOfTheSeason #WyeValleyProduce #AsparagusSeason #FineDiningExperience

We were awarded our Michelin Star for the seventh year, we’re still running our Celebrate With Us offer. Join us for a free glass of English sparkling with set three courses, including ‘To Start’, and ‘To Finish’, for £90 pp. tinyurl.com/ra9tkj43 #MichelinStar #LuxuryDining

Our Taste of the Season Lunch (available for £70, or £60 with two courses) features duck from Sladesdown Farm in Devon. We’re twinning here with this deliciously seasonal wild garlic, white asparagus and wild truffle sauce. tinyurl.com/ra9tkj43 #MichelinStar #TasteOfTheSeason

Wye Valley Produce are responsible for our rhubarb which is part of the Fruit, To Finish, on our current menus, paired with Tahitian Vanilla parfait, rose and pink peppercorn. #MichelinStar #michelinstarrestaurant #visitbath #TasteOfTheSeason #SeasonalMenu #WyeValleyProduce

Our executive head chef, Chris Cleghorn, is going to be one of the chefs at @hospitalityaction’s spectacular day of polo, fine dining and celebration at the Beaufort Polo Club. ow.ly/2P7Q50VGpCS #Taittinger #PoloEvent #BeaufortPoloClub #MichelinStar #hospitalityaction

A harmony of colour and flavour: Ikejime trout with carrot & Alsace orange wine Olive Tree Bath by Chris Cleghorn #MICHELINStar #Bath guide.michelin.com/gb/en/bath-and…