Looking for restaurants near Bath? Read our review of veg-centric Castle Farm Café near Bath, and check out more suggestions for eating in Bath here.


Castle Farm Café in a nutshell: Rustic, nourishing and 90% veg-based, there’s wonderful things happening in this upcycled tractor shed in Midford, near Bath.

Who's cooking?

To be found on an organic 45-acre farm, husband-and-wife duo Pravin and Leah Nayar took over this café and farm shop in the summer of 2018. Formerly head chef at The Beckford Arms in Tisbury and The Talbot Inn in Mells, Pravin’s Swedish-Malaysian heritage is reflected in his love for fragrant curries and pillowy cinnamon buns.

A man is wearing a blue top and denim apron. He is holding a pestle and mortar and is smiling, looking in the distance
Owner Pravin Nayar in the kitchen

What's the vibe?

It’s brilliantly eclectic and relaxed; a minimalist whitewashed space with mismatched tables, an open kitchen and a sprinkling of fairy lights. The team are warm and seem to genuinely enjoy what they do, making it the perfect spot for anything from a romantic dinner to a family-style Sunday roast.

Two men are in an open plan kitchen laughing. They are both wearing aprons and in the background there is a pizza oven. There are fairy lights strung in the background
The open plan kitchen with a pizza oven

What's the food like?

Driven by what’s available on the farm, they don’t put labels on the style of food but decide on any given day on the sorts of things they think you might want to eat. It might be homemade gnocchi with local cheese, blistered sourdough pizzas or soothing soups and broths using what’s in season on the farm. On weekend evenings they step it up a notch with Friday night curries and Saturday night supper clubs. We’ve tried both, but Pravin’s curry-making ability is knockout.

A pale blue plate topped with pan fried gnocchi, courgette flowers and shavings of Somerset cheese
Gnocchi with courgette flowers and Somerset cheese

A ‘snack’ of charred aubergine, dressed with peanuts, roasted garlic and lime, has gorgeous textures and lovely warm heat, while Fowey mussels and clams in a coconut milk, lemongrass and chilli broth smack with flavour.

The highlight of the menu, on our last visit, though, is a Brixham mackerel and crab curry, sweet with coconut, sour with tamarind and mopped up with buttery roti canai. Chicken varuval is dry and intense and pitched at our limit of spicy without being over the top. Pudding isn’t needed but chocolate mousse with savoury notes of pumpkin, ginger, sea salt and smoked oil is greedily demolished nonetheless.

A speckled tray topped with a bowl filled with vibrant orange curry, a wedge of lime and roti canai. In the background is a bowl of mussels
Brixham mackerel and crab curry with roti canai

And the drinks?

You’ll find everything from mean espresso martinis to local kombucha, Kettlesmith beer to Honey’s cider, as well as a well-chosen wine of every colour available by the bottle and glass.

A woman wearing a stripy top is holding a wooden tray. On top of the tray is a coupette glass filled with sparkling wine and raspberries
Coupette glass filled with a sparkling raspberry cocktail

olive tip: Make sure you head over while it’s still light, to stock up on warm cinnamon buns, breathe in the views, and feel your shoulders drop.

Castle Farm Café, Midford Road, Midford, Bath


Words by Kate Authers


Photographs by Neil White

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