Burrington, British, Modern Restaurant Guide

“Interesting and well-prepared local food” – “now with a Middle Eastern influence” – is on the menu at this idyllic spot from the four Crouch brothers, aka the CSONS. “The pleasure of dining here is derived not just from the good food but also the location at Dirham Weir, beside the River Teme, with wildlife to watch and even the chance of spotting an otter”.

“Located in a gorgeously oak-panelled dining room in a grand old building half way up the hill in steep Corve Street”, this “unpretentious, traditional restaurant is a favourite Ludlow eatery” for all who comment on it. (“Previously it was the location of Claude Bosi’s Hibiscus when it was in Ludlow and then Alan Murchison‘s La Becasse where Will Holland was Head Chef”). “In summer, there is a quiet courtyard for pre-meal drinks and a small bar at the entrance for drinks in winter and hors d’oeuvre prior to dining”. “Chef-patron Wayne Smith has perfected his dishes over time and continues to serve excellent, accurately cooked food using delicious local ingredients and although regulars may recognise dishes from previous visits, the food is thoroughly enjoyable”. Top Menu Tip – “some of the local beef is highly memorable for its tenderness and flavour”.

A 20-minute walk from the hallowed foodie ground of Ludlow, this handsomely renovated Georgian spa hotel is home to a casual bistro and this more formal haunt – a “lovely place to dine” that’s set “in a large light conservatory” with “beautiful views” of the surrounding countryside (“including the short row of small ‘Forelle’ pear trees after which the restaurant is named”). “The food is usually very tasty” (be it the à la carte or tasting menu) and, despite the odd ‘off’ report this year, a “relaxed, pleasing evening is the rule”. “The hotel has recently changed hands” (to a private Midlands-based buyer, who acquired it in March 2024) “though Phil Kerry, the head chef, remains in post so it is to be hoped that Forelles retains its special character despite the change”.

2021 Review: Between Ludlow and Leominster, this sixteenth-century, black and white pub was taken over and revamped in spring 2018. Feedback on the new regime is too limited as yet for a full rating, but all of it is upbeat.

This well-known border-country inn is “still one of the best places to eat in the area”, with “well prepared and flavoursome food”. Long-time regulars miss Steve & Nicola Reynolds, who retired a couple of years ago, but the new management team of chef Tom Tudor and his partner Vittoria Turolla, FOH, have settled in well and the place is now “performing better again”.

“Brilliant flavours in a sublime setting” have helped win renown for this “lovely” converted barn on owner Peta Darnley’s 1,200 acre family estate, where head chef Chris Simpson helped it carry off Visit England’s ‘Taste of England’ award as best restaurant in 2023. On the downside, its ratings took a slight knock this year, with a few diners being “a bit underwhelmed given the hype”: they query, “has it all gone to their heads?” and discern “a slight preciousness” in the overall approach. Most accounts, though, continue to applaud its “exceptional” overall standards.