The Stagg Inn
The Stagg Inn
Titley, Herefordshire | View on map
Exceptional food in three dining rooms, real ales and a fine choice of other drinks, and seats in the two-acre garden; comfortable bedrooms
Features
- Separate restaurant
- Sandwiches sold
Bar food times: 12-2, 6.30-9; 12-2.45 Sun
- Speciality beers
- Cask ales
Price of cheapest bitter: £3.90
Name of cheapest bitter: Butty Bach
- Dogs allowed in bedrooms
Price of a bedrooms starts at £0.00
- Children allowed in the bar
- Children allowed in the restaurant
- Dogs allowed in the bar
- Dogs allowed in bedrooms
The good pub guide review
Run by the same husband (chef) and wife (front of house) for 20 years, the Stagg has a deserved reputation for its excellent and inventive food; as a result, most visitors are here to dine. However, there is also a pubby and convivial little bar with friendly, chatty locals and a good choice of drinks. As well as a gently civilised atmosphere, furnishings are deliberately simple: high-backed elegant wooden or leather dining chairs around a medley of tables on bare boards, candlelight and (in the bar) 200 jugs hanging from the ceiling. Courteous, warmly welcoming staff serve Ludlow Gold and Wye Valley Butty Bach on handpump, 18 house wines by the glass (plus a carefully chosen bin list), interesting soft drinks, a long list of enterprising cocktails and mocktails, local cider and perry, 16 local gins and several whiskies. The two-acre garden has seats on a terrace and a croquet lawn. Bedrooms are either above the pub or in a Georgian vicarage four minutes' walk away; super breakfasts. The inn is surrounded by good walking country and is handy for the Offa's Dyke Path.
The good pub guide food review
They use their own eggs and home-grown vegetables and fruit (when available) for the delicious food that includes sandwiches on home-made bread, scallops with celeriac, apple and hazelnuts, local snails with parsley purée, ham, mushroom and garlic croutons, a couple of pubby choices such as pork sausages with mash and onion rings, roast cauliflower with cauliflower purée and cauliflower couscous, curry oil and parmentier potatoes, cod fillet with fennel, shrimps, parsley and lemon butter, lamb rump and slow-cooked shoulder with jerusalem artichokes and dauphinoise potatoes, beef fillet with mushroom purée, red wine shallots and chips, and puddings such as three crème brûlées (vanilla, coffee and cardamom) and bread and butter pudding with home-made ice-cream and prunes.
2021 Awards
Name of Licensee
Nicola Reynlds
Contact Details
Opening Hours
Weekdays: 12-3, 5.30-10
Saturday: 12-3, 5.30-10
Sunday: 12-3
