Chef & co-founder
Sam Whitlock
Sam trained in London and San Sebastián before coming home to open The Long Table. He runs the fire, writes the menu and still does the morning bread.
Talk to Sam About The Long Table
Built around our guests.
The people, principles and story behind The Long Table.
0 yrsCooking in Bath
0 miMost produce travels less than
A note from our founder
Why we started The Long Table.
We opened our doors in Bath with a simple idea: guests deserve people who listen, explain things properly and treat every visit as if it were their own family's. That idea still shapes every decision we make.
Sam trained in London and San Sebastián before coming home to open The Long Table. He runs the fire, writes the menu and still does the morning bread.
Sam WhitlockChef & co-founder
8 yrsCooking in BathWhat we stand for
Cooked over fire
Local & seasonal
Something for everyone
A thoughtful wine list
Mission & values
Service that feels personal again.
Everything we do at The Long Table comes back to six simple promises we make to all of our guests.
01
People first
We take the time to listen. Every conversation starts with you, not a ticket number.
02
Real expertise
Our chefs are experienced, properly trained and genuinely good at what they do.
03
Rooted in Bath
Local partners, local suppliers and a lot of local guests. We're proud to be part of Bath.
04
Easy to reach
Call, message or drop in. Quick, clear answers without the runaround.
05
Honest advice
If something isn't right for you, we'll say so, even when it means less business for us.
06
Privacy, always
Your details stay private and secure. We never sell or share your data.
The Long Table in numbers
Small team, big commitments.
Every number here is one of our guests looked after, a job done well or a promise kept.
- 010 yrsCooking in Bath
- 020 miMost produce travels less than
- 030★Average from 1,200+ reviews
- 040%Less food waste since 2024
Meet the team
The people behind The Long Table.
Experienced chefs who know Bath, take the time to listen and get the details right.
Head chef
Amara Osei
Amara leads the kitchen day to day and heads up our ferments and preserves. Her roast celeriac converted half of our regulars.
Talk to Amara
Sommelier
Lucía Ferrer
Lucía grew up among vineyards in Catalonia and looks after our natural wine list, alcohol-free pairings and the occasional wine class.
Talk to Lucía
Restaurant manager
Elliot Price
Elliot makes sure every guest feels looked after, from the first phone call to the last espresso. He also runs our private dining.
Talk to Elliot
Pastry chef
Mei Tanaka
Mei is behind the cheesecake, the ice creams and the tart for two. She churns, bakes and tempers everything in-house.
Talk to MeiThe guestbook
Kind words in our book.
Signed by guests who've visited The Long Table. Turn the page for more.
1 week ago
The flatbread alone is worth the trip. We've been coming to The Long Table every month for a year and it's never been anything less than brilliant. Warm, unfussy and the food is outstanding.
2 weeks ago
Booked the tasting menu for my partner's birthday. Seven courses, every one a highlight, and the team sang happy birthday without making it awkward. The ribeye course was unreal.
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Ready when you are. Book a table today.
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