An abundance of exposed beams, flagstone floors and inglenook fireplace all hint of the Inn's Tudor history. You can enjoy chef Richard Arnold's honest cuisine in either the downstairs bar restaurant or at weekends, in the more formal first floor Corvedale room. A firm supporter of the ‘Local to Ludlow' campaign, meals are characterised by seasonal ingredients from the plentiful locality. Expect to find hearty, bold flavoured dishes such as pressed local ham hock and herb terrine with home-made sweet chilli jam, own-smoked breast of Shropshire farm chicken with red onion confit, paprika wedges, pink peppercorn and chive cream sauce. Desserts are notably indulgent but lighter touches such as panna cotta with fresh poached pear, fruit coulis and shortbread biscuit are also present.
