Bath’s Buns at Sally Lunn’s (and a spa experience)

Say that 10 times fast.

We wanted to have an afternoon tea, so what better setting than an historic house—the oldest one in Bath in fact—from c. 1482.

The loose leaf tea was served with a strainer, a tiny milk container, and sugar cubes. Sugar cubes seem so novel, as does the strainer. Though I don’t usually drink my tea sweetened, I had to use a cube.

We each ordered a bun with savory accompaniments. Since the buns are so large, they serve 1/2 a bun per order. I got the smoked salmon while Jon got the chicken and ham trencher.

What’s a trencher? Good question.

Plates were only invented around the 1500s (whaa?). Before that, they used a type of bread known as a “trencher” to serve/hold food. Bonus: it soaks up the flavor and becomes even more tasty.

Our savory meals were yummy, but the sweetest part was dessert—a Lunn bun with cinnamon butter!

There’s certainly no better way to continue pampering ourselves than to head to the Thermae Bath Spa.

“Spa” comes from the Latin phrase “salus per aquam” which means “health through water” and these very Bath waters were enjoyed by the Celts, Saxons, Georgians, and perhaps most famously, the Romans.

Rainwater from 10,000 years ago has filtered through carboniferous limestone before rising into Bath’s three hot springs at an average of 113 degrees fahrenheit. For the Thermae Bath Spa’s Minerva Pool and Rooftop Pool it’s pumped in at a slightly cooler, and soothingly comfortable 92 degrees. The water has 42 naturally occurring minerals, including sulphate, calcium, chloride, sodium, and bicarbonate. Like a true spa, they’ve also got four aromatherapy steam rooms too (menthol/eucalyptus, lemongrass/ginger, lotus flower, and sandalwood).

No pictures allowed once you’re inside but you’ll have to trust me on how amazingly relaxing it is.