Great Inns of Britain

Everyone these days is concerned about food miles and where their food comes from, but at Castle House that doesn't worry them at all. That's because so much of the produce that appears on head chef, Claire Nicholl's, menus originates at Ballingham Hall Farm, the family home of hotel owner David Watkins.

Ballingham Hall, just eight miles from Hereford, was built in 1602 and has been in the Watkins family for 120 years. David farmed here with his father and grandfather, and now runs the business with his son George. Beef from an 100-strong pedigree Hereford herd is used in Claire's recipes as often as possible, alongside vegetables and potatoes which are grown using traditional methods to ensure they are as delicious and wholesome as possible.

Plans are underway to add lamb and eggs to the list of produce supplied, so, with as much other produce locally-sourced too, diners in the three rosette restaurant can be sure that what arrives on their plate is the very best from Herefordshire and the Marches.
Guests are warmly invited to look round the farm. Talk to reception when you book.