Situated on the river at Hotwells (where the docks meet the Avon), this magnificent stone edifice was originally a pumping station used to generate power for emptying locks and turning swing bridges. These days, it has a very different function and has recently undergone a transformation from down-at-heel boozer to fashionable gastro pub.

Inside, there's a capacious bar and informal dining area, plus a stylish upstairs restaurant lit by large church candles; the waterside patio is a great fine-weather attraction. Chef/proprietor Toby Gritten was formerly at the Albion in Clifton before taking on this new challenge, and his food is suitably gutsy.

Traditional British meets trendy Europe on the menu, which might take in anything from hot and cold Bath Chaps with summer truffles and quails' eggs to 'tongue and cheek' (a daring combo of braised ox tongue with seared cod's cheek). The kitchen also sends out organic salmon terrine with baby leeks and watercress velouté, rump of Mendip lamb with cockles and potato gratin, or roast pollack with chanterelle gnocchi and baby fennel. To conclude, expect chocolate marquise with cherries or lemon and lime tart with lime parfait.

The Pump House is also featured in: Michelin Guide, Good Food Guide, AA Guide

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Gastro pub

Toby Gritten

Lunch: 12.00 - 3.00pm
Dinner: 6.00 - 9.00pm (7.00 - 8.30pm Sun)

Visa, Master Card, American Express

• Alfresco dining
• Disabled access
• Private parties
• Vegetarian menu
• 80 covers

WiFi is available

Private parking is possible at a location nearby