If you're the type who likes to know exactly what’s coming next—Menu Gordon Jones will change your mind. Tucked into a tiny, cheerful corner of Bath, this wildly creative spot trades printed menus for pure trust. Guests aren’t shown the tasting menu until the very end, and somehow, every unexpected bite feels like exactly what you were craving.

Chef-Owner Gordon Jones—who often serves dishes himself—curates a daily-changing lineup of bold, imaginative plates inspired by local, seasonal ingredients. Think British produce, Indian spices, and Asian flair—all coming together in one unforgettable culinary adventure. Lunch or dinner here is a journey of textures, temperatures, and flavors.

My experience kicked off with a "rolly"—a golden, 48-hour laminated sourdough roll that was crispy, flaky, and served warm with seaweed butter and jam, striking a perfect balance between savory and sweet. The 2019 Chenin Blanc from Le Clos De la Meslerie was a thoughtful pairing; its bright acidity and subtle oxidative notes cut through the richness of the butter while enhancing the jam’s delicate fruit, creating a beautifully layered first bite.

Second Course: Chilled lettuce soup cradled Cornish mackerel rillettes and pink lady apple—refreshing, creamy, and just a touch sweet. It was garnished with basil oil and parsley. The 2022 Jacquère from Domaine Giachino was the perfect match, its alpine freshness and crisp acidity cutting through the richness of the rillettes while amplifying the bright, tart notes of the apple.

Third Course: Poached Loch Neagh trout was served with Wye Valley asparagus, compressed cucumber, puy lentils, and a savoury trout stock—a dish that was light, earthy, and quietly complex. Gut Oggau’s "Theodora"—a 2022 Grüner Veltliner/Weissriesling blend—paired beautifully, its zesty acidity and subtle white pepper notes mirroring the green vegetal tones and enhancing the delicate flavor of the trout.