Restaurant in Bath, United Kingdom
Seasonal small plates, Michelin Plate, fair prices.
Upstairs at Landrace earns its 2025 Michelin Plate through genuinely sourced seasonal produce, skilled Modern British cooking, and a relaxed room above one of Bath's best artisan bakeries. At ££, it over-delivers on value. Book ahead by a week or two — availability is still comfortable, but that will not last.
Book it. Upstairs at Landrace is the kind of place that earns its Michelin Plate not through formality but through conviction: seasonal produce sourced with care, cooking that respects what it works with, and a room that feels genuinely lived-in. At ££, it sits at a price point that makes it easy to recommend without caveats. If you are eating in Bath and you care about where your food comes from, this is where to go.
There is a moment, walking into Landrace bakery on Walcot Street, when the smell of sourdough from stoneground British grains hits you before anything else does. That sensory ambush is deliberate context for what happens upstairs. The restaurant grew from a tiny garret above the bakery and has since expanded into a second room, but the atmosphere has not inflated with it. Stone walls carry framed posters rather than art-world statements. High shelves are lined with empty wine bottles. The floor is scruffy wood. A corner bar offers counter seats. The energy is low-key and welcoming in the way that only places with genuine confidence in their food can afford to be. Noise sits at a comfortable conversational level, which makes it a practical choice for any occasion where you actually want to talk.
Chef Rob Sachdev's sourcing philosophy drives the menu with a directness that reads on the plate. Brixham turbot, Scottish porcini, Wye Valley asparagus, Westcombe veal: the provenance is not decorative. The menu changes with what is available, which means that if you visit in summer you might encounter ewe's curd with pea, broad-bean tops, and crostini finished in grass-green olive oil. In cooler months, pappardelle with Westcombe veal ragù, sage, and Parmesan does the heavier work. Dishes range from generous snacks to full main-course portions, and the format encourages sharing. The Cheddar curd fritters are, by all consistent accounts, the thing to order first and possibly again.
The bread and butter deserves separate mention. Given that the kitchen sits directly above one of Bath's most serious artisan bakeries, it arrives with the advantage of being absurdly fresh. It is a legitimate opener, not a placeholder. Desserts carry the same bakery intelligence: a warm cherry and almond tart and pain perdu with lemon curd and candied zest both reflect pastry skill rather than an afterthought pastry section.
The wine list leans natural and biodynamic, with a house white from Sicily (an organic Catarratto) that signals the list's intent immediately. This is not a list built for familiarity; it is built to introduce you to something you have not tried. For food and wine explorers making their way through Bath's restaurant scene, that is a genuine asset. If you want a deeper wine-first experience, Beckford Bottle Shop is worth a look as a pre- or post-dinner stop.
On the question of whether Upstairs at Landrace travels well as a takeaway or delivery proposition: it does not, and that is not a criticism. This is a kitchen built around sharing plates, warm bread, fresh pasta, and natural wines served in a room with a specific low-key atmosphere. The food is tied to the context of the place. A tart from the bakery downstairs will survive the journey home; the nettle tagliatelle will not. If you need off-premise dining, the Landrace bakery itself is the more practical call. For the restaurant, reserve a table.
Booking is currently easy relative to the venue's quality and recognition. The Michelin Plate awarded in 2025 will put more pressure on availability as word spreads further. Book ahead by a week or two to be comfortable, and more if you are coming from outside Bath specifically for this meal. The format suits two people well at the counter bar, and small groups of three or four will find the shared-plate approach rewarding at the tables. For larger parties, check directly on availability. The address is 59 Walcot Street, first floor, Bath BA1 5BN.
For context on where Upstairs at Landrace sits within Britain's wider Modern British conversation, the comparison is instructive. The cooking at CORE by Clare Smyth or L'Enclume operates at a different level of investment and ceremony. Closer in spirit to what Sachdev is doing are places like hide and fox in Saltwood, where produce sourcing and a relaxed room combine without the pressure of a formal tasting menu. Upstairs at Landrace delivers that same sense of a kitchen that knows exactly what it wants to be, without asking you to dress for it. The Hand and Flowers is another useful benchmark: Michelin-recognised, genuinely accessible, food-led over ceremony-led. Upstairs at Landrace plays in that company.
If you are building a full Bath trip around food, pair this with Beckford Canteen for a more casual morning or lunch option, or Acorn if you want the city's strongest vegetable-forward cooking at dinner. For a complete picture of where to eat, drink, and stay, see our guides to Bath bars, Bath hotels, Bath wineries, and Bath experiences.
See the full comparison below.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Upstairs at Landrace | Landrace itself is an artisan bakery, which specialises in sourdough bread from stoneground British grains; if you can tear yourself away from the delicious aroma of the baking, head upstairs and you'll find this simply decorated restaurant with a pleasantly bright feel. The daily menu lists seasonal British dishes which are carefully cooked and full of rustic flavours, utilising produce from Brixham turbot to Scottish porcini. The bread and butter to start is, of course, a highlight and you may even consider ordering a second portion.; Originally a tiny garret above Bath’s deservedly popular Landrace community bakery (recently doubled in size), this charmingly relaxed and welcoming small-plates bistro has since expanded into a more generously proportioned second room. Stone walls adorned with framed posters and high shelves lined with empty wine bottles provide the decoration here. A corner bar with counter seats complements the black-topped tables on the scruffy wood floor. Chef Rob Sachdev’s passion for sourcing incredible produce as locally as possible is evident throughout the menu. Sharing is the name of the game here, with dishes ranging in size from generous snacks to full-on main courses. Take it from our reporters, you'll kick yourself if you don’t start with the Cheddar curd fritters. Among the small plates, a thrillingly super-fresh combo of ewe’s curd, pea, broad-bean tops and crostini, glistening under a slick of grass-green olive oil, positively sings of summer. Larger dishes always include some seasonal pasta (perhaps nettle tagliatelle with Wye Valley asparagus or pappardelle with Westcombe veal ragù, sage and Parmesan) alongside complex and satisfying ideas such as beef rump with chickpeas, rainbow chard and salsa verde. Desserts, meanwhile, are a great advert for the bakery's patisserie skills, as in a warm cherry and almond tart (moreish, rich and crumbly) or pain perdu with lemon curd and candied zest. An adventurous list of natural and biodynamic wines offers a chance to be pleasantly surprised by something new: even the house white – a boldly flavoured, organic Catarratto from Sicily – doesn't play it safe.; Michelin Plate (2025) | ££ | — |
| The Bath Priory | ££££ | — | |
| Olive Tree | Michelin 1 Star | ££££ | — |
| The Chequers | ££ | — | |
| Montagu's Mews | £££ | — | |
| Oak | ££ | — |
Side-by-side comparison to help you decide where to book.
Yes. There is a corner bar with counter seats, making it a practical option for solo diners or walk-ins who want to eat without a full table booking. The format suits the small-plates menu well, so counter dining is not a lesser experience here.
The menu is sharing-format, with dishes ranging from snacks to larger plates, so come ready to order several rounds rather than a fixed starter-main-dessert structure. The room is deliberately low-key — stone walls, scruffy wood floors, framed posters — so don't arrive expecting a formal dining room. At ££ pricing with a Michelin Plate (2025), the value relative to the cooking level is the main reason to visit.
For a more formal occasion with Michelin recognition, Olive Tree is the direct step up in Bath. The Chequers and The Bath Priory suit different formats: the former is more pub-leaning, the latter significantly more expensive and occasion-focused. If you want something closer in price and informality to Landrace, Montagu's Mews and Oak are worth checking.
Yes, straightforwardly. At ££, a Michelin Plate in 2025 for produce-led seasonal cooking from sourced British ingredients is strong value. This is not a venue where the price requires justification — the question is whether the small-plates sharing format suits your group.
It works well for a relaxed celebration with the right group — people who will engage with the sharing format and an adventurous natural wine list. It is not the venue for a formal anniversary dinner where presentation and ceremony matter; for that, Olive Tree or The Bath Priory is a better fit. But for a birthday dinner with food as the priority over formality, Landrace delivers.
Book at least two to three weeks ahead, particularly for weekend evenings. The restaurant has expanded into a second room since its original garret format, which eases pressure slightly, but its Michelin Plate recognition and local reputation keep it consistently busy. Counter seats at the bar may be available on shorter notice.
Upstairs at Landrace operates a sharing small-plates format rather than a structured tasting menu, so if you are looking for a set tasting progression, this is not the right format. The freedom to order across snacks, small plates and larger dishes is part of the appeal here, and the ££ price point reflects that flexibility.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
