The kitchen at the Inn is managed by head chef and general manager Ross Williams who, together with his team, champions the best local and seasonal produce. Ross sources as much as possible from nearby artisan and award-winning suppliers and producers for his menus.
As well as our main menu, a selection of sandwiches is available at lunchtimes, and we are continuing to offer a takeaway menu Tuesday to Sunday evenings and on Sunday lunchtimes.
Our popular Sunday lunch is served until 3.30pm every weekend. For reservations call us on 01981 570 464.
One of the county’s finest butchers, sourcing dry aged Herefordshire beef from Willersley Court, Herefordshire & Monmouthshire hill lamb, local free range pork and chicken from Church Hill Farm.
Preston on Wye
Supply us with high quality free range eggs & preserves, all produced on their own farms.
Hay on Wye
BIA Baker of the Year and winner of BBC Food & Farming Awards Best Producer. Supplies us with sourdough bread, brioche and focaccia.
One of our nearest suppliers, providing us with smoked Scottish salmon and smoked haddock from a smokehouse in the next door village.
Make farmhouse ice cream using milk from cows grazed in their own meadows. No artificial additives, no E numbers, just pure natural ingredients.
Charcuterie made using traditional methods of curing, smoking and air-drying. Winner, Observer Food Monthly Best UK Food Producer.