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The Cider Barn

Herefordshire, Pembridge - Modern British - Restaurant - ££

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

London escapees Ivor and Susie Dunkerton started making organic cider and perry on their Herefordshire smallholding back in 1980 and their enterprise has reaped rich rewards ever since. The business is now run by their son and production has moved to Cheltenham, but inquisitive travellers can still visit the original cider mill – and its adjoining restaurant, housed in a beautiful Grade II-listed 400-year-old barn nearby. Run by local chef Sophie Bowen, it eschews folksy, homespun fodder in favour of stylish contemporary food inspired by ingredients from the surrounding countryside. At lunchtime, you can graze from the café menu (shallot fishcakes, teriyaki beef with pickled cabbage, seafood chowder), but it pays to book in for the full works in the evening – especially if you’re intrigued by the prospect of baked hake with creamy polenta, sautéed wild mushrooms and kale dressed with shrimps and capers or soy-marinated pork loin accompanied by a black pu...

London escapees Ivor and Susie Dunkerton started making organic cider and perry on their Herefordshire smallholding back in 1980 and their enterprise has reaped rich rewards ever since. The business is now run by their son and production has moved to Cheltenham, but inquisitive travellers can still visit the original cider mill – and its adjoining restaurant, housed in a beautiful Grade II-listed 400-year-old barn nearby. Run by local chef Sophie Bowen, it eschews folksy, homespun fodder in favour of stylish contemporary food inspired by ingredients from the surrounding countryside. At lunchtime, you can graze from the café menu (shallot fishcakes, teriyaki beef with pickled cabbage, seafood chowder), but it pays to book in for the full works in the evening – especially if you’re intrigued by the prospect of baked hake with creamy polenta, sautéed wild mushrooms and kale dressed with shrimps and capers or soy-marinated pork loin accompanied by a black pudding croquette, caraway-spiked spring greens and horseradish mayo. To finish, freshly fried doughnuts with citrus curd sound unmissable, but also consider the caramelised white chocolate, tarragon and rhubarb millefeuille. Sunday lunch is a showcase for slow-cooked Herefordshire beef with all the trimmings. To drink, one of Dunkertons fruity brews is the natural choice, but there’s also a short list of well-chosen wines from £21.

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VENUE DETAILS

Dunkertons Cider Mill
Pembridge
Herefordshire
HR6 9EDGB

01544 388161

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OTHER INFORMATION

Separate bar, Outdoor dining, Wheelchair access, Parking, Family friendly, Dog friendly

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