At Southernhay House, our garden and terrace invite guests to embrace this pleasure—whether it’s sipping a crisp gin and tonic as twilight fades or indulging in a leisurely lunch under warm dappled sunshine. Our garden is ‘hugged’ by the house, and so provides an oasis in the city centre: no traffic, no nosey passers-by, just green grass and white flagstones as your backdrop to civilisation.

Why is the prospect so alluring?

Is it that old chestnut, Nature?

From our ancestors gathering around a fire to cook, to the grand picnic traditions of 19th-century society, eating outdoors has always been tied to a sense of freedom: anywhere, any place, anytime you can make a meal together. Fresh air, the warmth of the sun, the rustling of leaves—does this make us feel in some way as though we’re in own little gardens of Eden?

Is al fresco eating an Art apart?

The French invented the word pique-nique (it’s a fun word; piquer meanings as you would expect, to nibble, to pick at and nique….well, just a cute rhyme which I translate as something small, casual, not too serious). I think a lot of the art of al fresco can be found in the French romantic tradition. Look at “Le Dejeuner sur l’herbe” and, getting past its provocative voyeurism, simply take it as a reflection on the art of eating outside. Impressionist artists like Monet and Renoir further romanticised outdoor dining, portraying scenes of long, lazy lunches and convivial gatherings in the countryside.

Today, we recreate these moments in our own way. A crisp glass of wine, condensation frosting the bowl, a simple but beautifully plated dish, and gentle conversation on a sunlit terrace—it’s the same spirit of indulgence and relaxation that those 19th-century artists adored.

Do people really let their hair down when eating al fresco?

Every meal together is about more than just food and no one knows this better than hospitality professionals. Taken at its most ‘outdoors-y’, a BBQ brings people together in a primal, communal way, while outdoor dining in a more refined setting fosters connection in a relaxed atmosphere. Conversations, relationships, just basic pleasure seems enhanced when a meal is taken outside - I think especially in this country, where the alchemy of weather and location doesn’t reliably come together and the pleasure seems all the more precious for that. An ordinary meal becomes an event.

Does food actually taste different when eaten outside?

“Well”, you might say, “that depends who’s cooking the sausages”. The fun of a BBQ very much does not depend on the taste of the food, in my opinion. But, in general, I would say yes - food really does taste more intense outside: it’s a combination of the rarity of the occasion, the fresh air, natural light, different sensory stimuli. And the more laid-back approach of the diners. A chilled glass of rosé on a summer afternoon, a freshly grilled dish with a hint of smoke—these experiences are genuinely heightened when enjoyed outside.

So, check your weather Apps, put your companions on alert: whether you’re in the mood for a leisurely brunch, a pre-dinner cocktail, or a nightcap under the stars, the al fresco spaces at Southernhay House offer a refined yet relaxed escape in the heart of the city. Step outside, take a deep breath, and indulge in the age-old pleasure of eating and drinking outdoors. After all, some things never go out of style.

Footnote | The Curious Case of Men and BBQs

It’s a well-documented phenomenon: put a man in a kitchen, and he might wander off in search of a takeaway menu. Put him in charge of a BBQ, and suddenly, he’s a Michelin-starred chef, a fire management expert, and a self-proclaimed meat sommelier.

Something primal seems to awaken when men are handed a pair of tongs and placed in front of an open flame. Perhaps it’s the distant echo of our prehistoric ancestors, triumphantly roasting a reindeer over an open fire?

The BBQ dynamic is also a spectacle to behold. There’s always:

• The Grill Master General – takes his role very seriously, prodding steaks and sausages with military precision and offering unsolicited advice to everyone within a five-mile radius.

• The Beer-Drinking Supervisor – firmly believes his moral support is crucial, despite never actually cooking anything.

• The “Let’s Just Wing It” Guy – insists that temperature control is for the weak and that raw chicken “will probably be fine.”

• The Flare-Up Firefighter – spends more time wrestling with flames than actually cooking food.

At Southernhay House Hotel, you can swerve all of that - we’re all for celebrating the theatrical joy of dining, but here you don’t have to worry about anyone setting their eyebrows on fire, or the chef wearing shorts.