Review on The Waterdine
Built as an old drovers' inn during the sixteenth century, this converted longhouse stands in an idyllic hamlet right on the Anglo/Welsh border, with the River Teme marking the dividing line between the two countries. Since 2000 it has been run by Ken Adams and family as a charmingly rustic restaurant-with-rooms.
The half-timbered building looks traditional English to a T, with its rough stone walls, leaded windows and a warren of cosy little rooms with original elm floors and heavily beamed ceilings. The restaurant itself embraces the Old Tap Room and the Sun Room overlooking the garden and Teme Valley.
Top-quality ingredients form the backbone of the ambitious menu, which might open with breast of squab pigeon on parsley risotto or hazelnut mousse with melon and elderflower dressing before rack of Shropshire lamb with couscous or roast fillet of turbot on leek confit with girolles. To close, expect iced apricot parfait, crisp lemon curd tart or blackcurrant soufflι. The Waterdine still serves real ales, although the wine list is the main attraction for most drinkers; choice is global and there's a handy selection by the glass and half-bottle.
The Waterdine is also featured in: Good Food Guide, AA Guide
Rate this RestaurantCuisine
Modern British
Chef
Ken Adams
Restaurant Opening Times
Lunch: from 12.00pm Sun
Dinner: 7.00 - 8.30pm (last orders) Tue-Sat
Accepted credit cards
Visa, Master Card