Coombe Lodge is now in the good hands of the PM Hospitality Team, whose reputation has been built on many years of success at Priston Mill. Andrew Carveth had the vision and expertise to implement the changes necessary for moving Coombe Lodge forward by bringing a contemporary feel to the mansion while retaining it’s sense of history and grandeur.

Eric Floch, Ginnie, Amber Slow and Leanne Lukins are responsible for the smooth running of the conferences, weddings and parties booked here. Dave Bonner the Head Chef, who first worked at Priston Mill in 2000, is committed to delivering a consistently high standard of cuisine at Coombe Lodge (see profile below). He is ably assisted by Ryan Blackman and James Gloyn.

Sara Pacey, Customer Service Manager, has the role of advising clients & promoting business. Head gardener for the wonderful and extensive gardens, John Bawden, is invaluable in many ways and has the bonus of an amazing and fascinating wealth of knowledge about the history of Coombe Lodge and the local area.

For all of us the aim is to build on our experience, expertise and enthusiasm to make your event “captivating, idyllic and altogether enchanting"

Peter Hopwood, Christine Hopwood, Andrew Carveth (Directors)

Profile on Head Chef, Dave Bonner

What were your earliest memories with cooking?
As a young child I was allowed to help my mother and grandmother bake scones and cakes for the week ahead.

What inspired you to take up a career as a chef?
I remember as a child watching Martin Blunos on Master Chef and wanting to be able to cook like him; to create and cook food that makes people talk and to impress them with presentation.

Where did you train and where have you worked?
I remember at the age of 15 working part time at the Bath Priory Hotel in the garnish and pastry section. I worked through all the kitchen sections which lead to a full time job as chef de partie. I moved on to work at Lettonie for Martin Blunos where I learned the fine, exquisite side of cooking at 2 star Michelin standard. I then moved to Blue Ribbon, (Hotel of the Year), Queensbury Hotel and then on again with Paul Heathcote at Heathcote's at Longridge, another 2 star Michelin restaurant. It was from here that I chose to move into private catering using all the experience and knowledge gained.

What have been the highlights of your time as a chef?
While at Heathcote's I gained experience working some shifts with some of the country's best chefs, including Gary Rhodes and Marco Pierre White.

What do you like catering for weddings and large events?
I like being able to offer the Michelin service and standard to people. Whether it is cooking for a table of 2 or a function of 200, I aspire to achieve the same level of perfection and presentation with creative flare, creating food that people talk about.

What dish/dishes do you most enjoy preparing?
Desserts are my passion but cooking all foods is something I put my heart and soul into. Preparing great tasting imaginative and perfectly presented food is what I strive for with every dish.