Bustling inn with bars and dining rooms, local ales and a thoughtful choice of food and seats outside; bedrooms and lodges
The good pub guide review
This smartly refurbished 19th-c country inn on the Worcestershire border sits at the top of a hill above the Teme Valley. The bars have flagstones and wood-strip flooring, a woodburning stove, cushioned settles, stools and window seats and friendly, helpful staff who serve five well kept ales including Wye Valley and guests from Hobsons and Ludlow on handpump, several wines by the glass, local cider and a good choice of gins. The dining areas (dogs are allowed in one of these) are traditionally furnished with more bare boards and flagstones. There are seats, tables and picnic-sets on a back brick terrace and raised lawn, surrounded by fields. There's a wide range of well equipped and comfortable accommodation to choose from: bedrooms of varying sizes in the pub itself, and six new large 'meadow rooms' and three contemporary wooden lodges (with kitchens) in the grounds, a short walk from the pub; the lodges and some of the meadow rooms have a hot tub.
The good pub guide food review
Well thought-of modern food includes chicken liver parfait with toasted brioche, twice-baked cheddar soufflé, crispy ham hock with chive mayonnaise, brisket of beef with parsley emulsion, beef fat onions and potato rosti, mushroom risotto with hazelnut pesto, sea bream with confit tomatoes and triple-cooked chips, roasted cauliflower with potato gnocchi, truffle pesto and mushroom ketchup, and puddings such as chocolate crèmeux with vanilla ice-cream and mango kulfi with lime meringue and coconut sorbet.