If you are to head into Worcester, down a few windy roads and tracks and into a countryside clearing, you would come across a beautiful Victorian Manor House, tumbling parkland and a stunning water fountain.

The Hotel’s Chaddesley Restaurant holds 3 AA Rosettes and boasts exceptional cuisine, elegant decor and a the perfect relaxed vibe you need for your break away. It is immensely popular with locals and guests alike, paying homage to just how beautiful and well worth a visit it really is. Sweeping rural views stretch as far as the eye can see and as darkness falls and the gentle wall lighting oozes off gentle puddles of light it’s hard to imagine eating anywhere else.

Tim Jenkins is dedicated to creating fresh, seasonal, innovative dishes and this passion for food really shines through in each and every dish. Starters range from Crab with apple, grapes, Kombo seawees and verjus to Pan-fried scallops, to Sweetbread and snail – a combination of Veal sweetbread, snail ravioli, chestnut mushroom, 36 month old parmesan and Roscoff onion. Everything is cooked to perfection, delicious, hot and flavorsome.

Mains are where Jenkins talents really come into play however. I opted for the Venison roast loin – Eveleigh farm venison with bettroot, Yukon gold potato terrine and bone marrow. It was tenderly prepared, the meat soft and juicy, the potato smooth and creamy and offset perfectly by the tang of beetroot. My partner chose the duck – a breast of Goosnargh with spelt grain, peanut, brocolli, blackberry and confit gizzards. Again, it was prepared with the love and passion of only a true chef. Each mouthful was delicious, flavours complementing eachother perfectly and it would be near-impossible to find fault.

This is a Hotel that takes care of you from the moment you enter the door to the moment you leave. The rooms, the service and the staff are all so perfectly executed, so caring of each and every guest that the second you leave you’ll be wondering when you can come back.