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Bath Delicacies
There are a number of Bath based 'specialities' which have been born from the area's colourful history of hospitality...
The Bath Bun
The Bath Bun, not to be confused with the Sally Lunn bun, became notorious during the Great Exhibition in 1851 when records show that nearly 943 691 "London Bath Buns " were consumed during the five month exhibition. The invention of the Bath bun has been attributed to Dr. Oliver whose patients loved them so much that their waistlines expanded at an alarming rate so they were quickly replaced with the savoury Bath Oliver biscuit (see below). The buns were originally a brioche or rich egg and butter dough topped with crushed caraway seed comfits. Today's Bath bun is made from a sweet yeast dough and is sprinkled with crushed sugar after baking and often has a sugar lump in the centre of the bun. Bath buns feature on the menu in the Pump Room and in nearby Hands Traditional Tea Rooms.
Sally Lunn Buns
The Sally Lunn bun is much larger than the Bath bun and is like a large airy brioche. It is served with sweet or savoury accompaniment. Sally Lunn's, the oldest house in Bath, is a shrine to her skill with a museum in the basement and a restaurant on three floors. Sally Lunn, a Haguenot refugee, arrived in Bath in 1680 and started work with a baker in Lilliput Alley. She introduced the baker to her brioche style bun and they soon became popular at the public breakfasts and afternoon teas that were in vogue at the time. The recipe is a closely guarded secret which is mentioned on the deeds of the house. Today, Sally Lunns Refreshment House is high on the list of places for visitors as they can combine history with a delightful meal. In the evening the buns are served "trencher style" and make a substantial meal.
Bath Olivers
Bath Olivers are popular today as an accompaniment for cheese and can be found on the shelves of most large supermarkets. However, this was not the purpose for which they were designed. Dr. Oliver was among the successful physicians who gathered in Bath during the Eighteenth Century to treat the sick who came to Bath for the curative properties of the thermal waters. During that period it became more popular to drink the waters rather than bathe in them. On his death Dr. Oliver left £100, a sack of flour and his secret formula to his coachman Atkins who subsequently set up a shop on Green Street and became rich on the proceeds. In tandem with architect John Wood and Master of Ceremonies, Beau Nash, Dr. Oliver was instrumental in founding the Royal Mineral Water Hospital to look after the less fortunate. This is now one of the oldest functioning hospitals in the UK.
Bath Chaps
Bath chaps come from a long-jawed pig and are cured like bacon. They are traditionally served cold, often with cooked eggs, but are rather fatty which might account for their decline in popularity. The name probably derives from the early reputation of chaps produced in Bath.
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