About Us

We run The Talbot with a small but hard-working team in a very "family" way. We consider all of our staff as part of this larger "family" that together make The Talbot unique.

Over many years we have developed our own style; we are firmly rooted in the traditions and seasonal produce of our Teme Valley, and strongly believe that what we cannot produce ourselves should come from a known local source.

We make "in house" nearly everything we sell, including bread, preserves, black pudding, pâté, raised pies, etc. We have a large kitchen garden run on organic principals, which produces a wide range of salads, herbs and, of course, vegetables.

We glean and gather wild food from the fields, woods, and hedgerows around us, and buy in no processed food. This is labour-intensive and means high costs, but we think the effort is worth it.

We also sell our own beer and lager, brewed here at The Teme Valley Brewery. Additionally, we have an onsite Bakery, where our famous Talbot Bread varieties are baked. These include sourdough, seeded brown loaves, flavoured loaves and sweet pastries.

The only exception to our local rule is fish, where we have fresh deliveries daily.

To the best of our knowledge, nothing from our kitchen contains GM products.

We have been awarded The Good Pub Guide award for Country Dining Pub, Worcestershire 2018, for which we are extremely proud.

Annie Clift

Manager of The Talbot

May Hedge for Postcard

Jay Rayner invites himself to our restaurant.
Take a look on the link provided to read his article

A sample of our restaurant menus are available to view here
We serve food 08:00 - 21:00 daily

Including our award winning breakfasts for non-residents