Traeger on the menu
The Elder
With help from Traeger grills, chefs around the world are forging new ways to create culinary experiences and delicious food. “Traeger on the Menu” highlights restaurants where wood-fired flavor is always on the menu.
THE ELDER IS BUILT ON WILD FOOD, DELICIOUS FLAVOR, & ENGLISH HISTORY
Michelin-star restaurateur and award-winning chef, Mike Robinson, created The Elder restaurant in Bath, England, with four values in mind: wild food, sustainability, creativity, and hospitality. Set in one of the many Georgian townhouses that line the streets of this historic town, The Elder utilizes the history of Bath and surrounding wild lands to offer a dining experience that’s uniquely English.
“Everything I’ve ever wanted to put into a restaurant is right here,” Mike says in The Elder’s video.
Seasonal & Local Flavors at The Elder
Wild food takes center stage at this uniquely English restaurant.
The Elder is not so different from Mike’s restaurant, The Woodsman, in Stratford-upon-Avon. Both pay homage to wild food and traditional British cooking with ingredients sourced and harvested locally. Like The Woodsman, The Elder restaurant uses Traeger grills to infuse dishes with delicious wood-fired flavor.
“It’s smart, it’s sharp, it’s hearty, it’s delicious, it’s tasty, it’s British,” Mike says about the food at The Elder.
From the ever-changing set menu, diners can dig into dishes like slow braised venison ragu, smoked mackerel rillettes with compressed apple and horseradish, and butter roasted Cornish catch of the day. From the first course to the seventh, every course focuses on a wild, sustainable ingredient.
Reviewers from publications like Time & Leisure also recommend pave of Bathurst estate fallow venison, wild wood pigeon tart, Huntsham farm pork tenderloin schnitzel, and the rhubarb custard tart with almonds and ginger.
“Everything I’ve ever wanted to put into a restaurant is right here.”
— Mike Robinson, Michelin-star restaurateur and chef
The menu features seasonal ingredients, plus meat and fish from within a 100-mile radius (apart from the Cornish catch of the day). The lamb comes from Lincolnshire, butter from Somerset, truffles from Wiltshire, and venison from Mike Robinson’s own estate.
“I honestly believe that this restaurant will be a place that people will want to come and celebrate the history of Bath and connect with the incredible sustainable ingredients that come from the countryside around it,” Mike says in the video.
When the meal is done, guests can stay for a post-dinner cocktail before retiring for the night at the adjacent Hotel Indigo. From the arrival in Bath to the final course, dining at The Elder offers a truly memorable experience.
Find More Traeger On the Menu
The Woodsman
The Woodsman honors wild food and traditional British cooking. Sourced and harvested locally, each ingredient pays homage to surrounding lands that have been hunted and foraged for thousands of years.
Shabu
Chef Robert Valaika’s Park City Utah restaurant, Shabu's freestyle Asian cuisine makes for unexpected flavors that keep diners coming back for more.
Wise River Club
Wise River, Montana, is primarily known for being a tributary to the Big Hole River—one of Montana’s best-known fly-fishing areas. For over a hundred years, the small mountain community’s Wise River Club has served as the gathering spot for a host of anglers, hunters, and outdoor recreators.