Cowshed, The

This may have originally been part of a dairy farm but the Cowshed has now been refurbished to be modish in style without being overpowering. The original oak beams in the restaurant remain intact and the galleried balcony area makes for an attractive feature.    

The kitchen follows the modern British emphasis on locally sourced produce, though the fruit juices come from Luscombe Farm in Devon. The dishes on the menu have their places of origin etched on them, such as pan roasted rump of Bridgnorth lamb on a bed of fruity red cabbage, and Cajun spiced Shropshire chicken breast, seared and baked, served with a New York style glaze and mini vegetable skewer. The starters demonstrate some serious innovation with pears poached in port, stuffed with blue cheese and served with a chive and white onion pancake.

Save room for some warm mincemeat tartlet with frozen brandy Chantilly cream and pineapple creole with mango coulis.