Everyone these days is concerned about food miles and where their food comes from, but at Castle House that doesn't worry us at all. That's because produce that appears on Claire Nicholl's menus either originates whenever possible from excellent local producers or from Ballingham Hall Farm, my family home.
Ballingham Hall, just eight miles from Hereford, was built in 1602 and has been in my family for 120 years. I farmed here with my father and grandfather, and now run the business with my son George. Beef from our 100-strong pedigree Hereford herd is used in Claire's recipes as often as possible, alongside vegetables and potatoes from local producers 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 by the farm, so you can be sure that what arrives on your plate is the very best from Herefordshire and the Marches.
In fact Castle House and Ballingham are real family businesses, with my daughter Rebecca now working at the hotel! We'd love to show you round the farm. Please ask at reception and we'll make all the necessary arrangements.
Owner, Castle House