The Talbot

The Talbot is a traditional coaching inn, which has stood by the ford across the sleepy River Teme for over 500 years, surrounded by hop yards and meadows. The inn is also home to the Teme Valley Brewery, which uses locally grown hops in a range of curiously named cask-conditioned ales called This, That, T'Other and Wot. Nearly everything on the menus is made in-house, including bread, preserves, black pudding and raised pies. Salads, herbs and vegetables are grown in the large organic kitchen garden, and wild foods are gathered from the fields and hedgerows; everything else comes from a local source, with the exception of fish, which comes from Cornwall and Wales. The pub hosts a produce market on the second Sunday of the month and a beer festival is held the second weekend in October. The bar menu offers ploughman's, filled rolls and hot dishes, whilst in the restaurant, starters might include smoked haddock rarebit, followed by duo of pork served on roasted root vegetables. Leave space for white chocolate cheesecake.