The story
Corkage in Bath builds its modern British menu around what arrives fresh from regional farms and fisheries each week. The kitchen applies nose-to-tail butchery and whole-fish preparation to honour every part of the ingredient. That commitment to seasonal restraint earned the venue recognition from The Good Food Guide, which noted how the short, rotating plates reflect local harvests and the chef’s personal interests. Critics have praised the approach for keeping the plates grounded while allowing creative techniques to shine.
Seasonal shifts dictate the daily lineup, though several contemporary British preparations remain steady staples. Diners often return for crispy lamb belly served with sauce vierge and lovage mayo, or buffalo-spiced monkfish cheeks paired with a cooling ranch dressing. The vegetable side of the menu holds equal weight, featuring roasted tenderstem broccoli tossed in piri piri butter alongside heritage tomato panzanella. Sweet finishes lean toward house-made lemon posset or salted caramel panna cotta rather than heavy pastries.
The dining space stretches long and narrow, anchored by sturdy wooden tables that invite lingering conversation. A snug front bar draws early crowds, while a timbered and tented terrace extends the seating area into the cool Bath air. The original Walcot Street location proved so popular that this Chapel Row branch expanded to accommodate regulars who prefer the wider floor plan. Rough-hewn surfaces and exposed beams keep the interior feeling distinctly local rather than polished for show.
Wine sits at the core of the operation, highlighted by recent wins for Restaurant Wine List of the Year and an AA Notable Wine List designation. The cellar leans heavily toward European producers, stocking natural selections, skin-contact whites, and quietly powerful reds that pair seamlessly with the modern British approach. Guests can build their evening around a curated by-the-glass flight or browse the hand-picked retail bottles available for takeaway. Every pour is selected to match the casual yet considered pace of the meal.
Recognition
Details
History
1 Rosette Award for Culinary Excellence
Corkage has always felt like the kind of neighbourhood restaurant that can give a neighbourhood a good name. The original manifestation was in an engaging tiny space quite a way up Walcot Street and was so successful a larger branch opened in Chapel Row, just off Queen Square. Post-pandemic, only the Chapel Row branch has survived. A long and narrow dining room with chunky wood furniture, bookended by a snug front bar and a timbered and tented rear terrace, it’s instantly appealing, a very attractive operation with rough edges but with its heart in the right place. It works as a wine and small-plates bar, offering great value, breezy, friendly service, and bags of atmosphere. The short, regularly changing menu is reflective of the Mediterranean basin, the seasons, and the chef’s enthusiasms. Thus you’ll find cured-and-torched mackerel fillet with soured cream, vermouth jelly and breadcrumbs alongside lamb sweetbreads with a mix of peas, broad beans and shallots, a dab of labneh and a smear of herb oil. Or there could be slow-braised shoulder of lamb with butter beans, lemon and greens, and nicely charred octopus atop chickpea purée with a red pepper and onion salad. Pudding might be a tart (perhaps lemon with crème fraîche) or a special of burnt Catalan cheesecake. Not the least attraction of the place is the long list of kindly priced wines, a mainly classy Eurocentric coterie with skin contact and 'funky' offerings, plus a good by-the-glass selection.
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