Over the years, many additions have been made, and behind the gabled frontage is a very substantial number of interconnected buildings representing over five centuries of careful development. We were glad to find that the kitchens are under the direction of a top English chef, Graeme Nesbitt . If you've read any of my reviews before, you will know that I am no chauvinist where the nationality of chefs is concerned. But in such an archetypal English country Inn as this, it would seem a little anachronistic not to have an Englishman in charge. The local produce is rich and diverse with lamb from the Welsh hills, vegetables and fruit from the Vale of Evesham and plenty of wild game and fish.
Presentation is elegant rather than over elaborate.
I noticed that most dishes appeared to have been carefully assembled in the kitchen by the chefs. The dining room is a large baronial style hall with a huge fireplace. The heads of various beasts are mounted on the walls alongside antique weapons and heraldic insignia. There is a daily Table d'Hote menu for Stg 38.00, but we decided to go for the a la carte which has minor revisions every day according to the availability of fresh produce. To begin the meal, I very much enjoyed a terrine expertly made from home preserved confit of duck leg - well pressed down and incorporating a layer of very smooth foie gras.