The New Inn

Set in the rolling Herefordshire countryside and usefully close to the pretty towns of Monmouth and Ross-on-Wye, The New Inn began life in the 16th century and has the half-timbered exterior so typical of this period and region. Now beautifully renovated, it’s a charming, comfortable place to stay, and to eat. There are just three bedrooms, each thoughtfully and stylishly decorated (with fab bathrooms), and the main inn and dining room are full of character, all exposed stone and beams, with open fires and a cosy atmosphere. You can sit outside in the pleasant back garden in fine weather. Head chef, Michael Fowler is an enthusiastic, passionate advocate of all that Herefordshire can provide, so you can expect a strong emphasis on local produce on the seasonal menus, (including tasting options). Dishes are vibrant and carefully conceived and constructed with precise attention paid to the balance of flavours. The wine list is extensive and there are matching wine flight options with the tasting menus. Every detail is neatly imagined and carried out, from the excellent bread – focaccia, maybe, or sourdough – to the pin sharp and delicious canapés. lt might feature a delightfully airy goats’ cheese soufflé, perched on a base of sweet, caramelised shallots and topped with finely grated truffle, while Orkney scallop and confit pork belly make for a perfect partnership, enhanced by cauliflower and yuzu purée, and a Wye Valley mead and butter sauce. Move on to tender fillet of beef Wellington with Jerusalem artichoke purée, spinach, mustard mash and a rich and full flavoured bordelaise sauce, before a light and refreshing palate cleanser of Earl Grey parfait with bergamot and tea ash gets you in the mood for dessert, which might be a pretty-as-a-picture dish of forced rhubarb soufflé crumble, rhubarb ice cream and a tiny glass of rhubarb wine.

Awards, accolades & Welcome Schemes

3 Rosette Award for Culinary Excellence