Just outside Bristol sits the four-star Aztec Hotel & Spa, offering the perfect base to explore the South West. Guests can enjoy the Technogym, spa, sauna, steam room, swimming pool, hot tub, treatment rooms and dine at The Curious Kitchen.
Executive chef Marc Payne has brought in a range of skills to add to the team. Curing, pickling, preserving and smoking are all done in house, and there are even masterclasses every Saturday so guests can learn the tricks of the trade from the chefs themselves. Head chef Jacob heads up the team, pushing them to expand their culinary horizons.
Guests can start their day with a hearty fry-up, waffles, pancakes, omelette or eggs Benedict, Florentine or Royale. Those looking for a lighter bite can instead opt for granola and a smoothie, while those looking to start the celebrations early can indulge with a Bloody Mary or Mimosa.
The all-day lounge menu caters to all needs until dinner, from soups and sandwiches to fish and chips and burgers. Lunch options also include a range of more global dishes, including spiced Indian potato cake or pappardelle with Piri Piri marinated chicken breast. Those looking for a British classic can enjoy afternoon tea.
In the evening, guests can start their dinner with the likes of tempura prawns with tonkatsu or a classic Caesar salad, before moving to the larger plates, such as dry-aged sirloin with triple-cooked chips and confit tomato or butternut squash risotto with mascarpone, thyme and black truffle. For a more adventurous culinary endeavour, there are tasting menus on Fridays, featuring house favourites and new creations.
Finally, guests can finish their meal on a high with ice cream or sorbet, duck egg creme brulee with apple gel, Earl Grey-infused burnt apple sorbet and oat crumble or a toasted hazelnut brownie with chocolate cremeux, cherries, Kirsh and caramelised white chocolate. For savoury palates, there is also cheese with bread and chutney on offer.