wild+ foraged+ organic+ local x sustainable= delicious

This hidden gem has a Michelin Star and Michelin Green Star. Creative presentation; dedication to detail in the kitchen and from the exemplary service shone brightly.

Our lunch began with a flower like carrot tart accompanied by kombucha to awaken the palate. An orange theme was echoed by a wild ferment unfiltered pinot gris from England alongside the freshest dayboat mackerel elevated to new heights. Organic Rhug Estate grass fed lamb shoulder was barbecued preserving its sweet flavour. Dessert of Herefordshire rasperries and a garden herb sorbet rounded off the meal beautifully.

We toasted the Chef and raised a glass to the tenth year of holding a star deep in the Wye Valley.