At Castle House we have various food experiences - our Castle Restaurant overlooking the gardens and the old Hereford castle's moat, the Ballingham Bar & Bistro and on the Garden Terrace, where we've just opened a new bar.
Executive Head Chef, Claire Nicholls and her skilled team are passionate about sourcing ingredients locally. Herefordshire has an abundance of innovative, independent food and drink producers whose livelihood is based in the county and the Marches, many of whom have long-established relationships with Castle House. Claire's seasonal menus, which reflect these close associations, change regularly with much of the fresh produce coming directly from the kitchen garden on our nearby Ballingham Hall farm.
Castle House's menus are imaginative and brilliantly executed, and it's no wonder that the Castle Restaurant is one of the most popular in the county. Don't miss it!
Please note that we do get busy and cannot guarantee a table will be available for dinner if you haven't made a reservation, even if you are staying with us. We recommend that you book a table to avoid disappointment.
Breakfast is served from 7am-10am
Coffee and Pastries served all morning
Lunch served from 12 noon until 2pm
Light menu available from 2pm until 6.30pm
Afternoon Tea is served from 3pm until 5.30pm
Sandwiches are available all day
Dinner served from 6.30pm-9.30pm (9pm on Sundays and Bank Holidays)
We are always very happy to arrange a pre-event meal for you, should you be attending a performance at The Courtyard or a Hereford Cathedral concert. Just let us know.
Call 01432 356321 to book a table.
What they say...
'The restaurant in the Castle House [is] first-rate...The main fillet of Herefordshire beef with mash, braised shin wrapped in leeks, horseradish jus and purple sprouting broccoli was perfectly cooked.'
The Times Cool Hotel Guide
'It will take another visit or two before I can pass judgement on Jesse Norman's claim that Hereford has great restaurants, plural; but that it has one at least is beyond doubt. Nicholls strikes me as a versatile, inventive chef who deserves greater recognition and respect.'
Read The Independent's Review of our Chef's tasting menu in full
