Review on Mortimers

Mortimers has opened in the lovely historic market town of Ludlow, located on the site that previously had the privilege of housing two high profile Michelin-starred restaurants, Claude Bosi's Hibiscus which moved to Mayfair in 2007 and Alan Murchison's La Bcasse which closed in 2015. The new owners are well regarded in the industry, chef Wayne Smith whose CV features some big names including Claude Bosi at Overton Grange, David Cavalier at Chapter One and Tom Aikens at Pied Terre, while front-of house is Andrew Brooks who worked at Ludlow's Charlton Arms, owned by Cedric Bosi.

The charming converted coaching inn has wonderful oak panelling in the dining room, as well as exposed brick walls and smartly laid tables set on vibrant striped carpet. A bar has been installed towards the front of the restaurant, where guests can enjoy pre-dinner aperitifs while perusing the menu.

Up-to-the minute ideas point up the modern menu with a focus on local and seasonal ingredients, so expect hand dived scallop, artichoke, Iberico and black truffle or quail, sweetcorn, egg and maple syrup. Follow on with Mill Farm lamb, peas, morels and potato pressing or from the sea there's Dover sole, baby fennel, brown shrimp and caviar veloute. Artistically displayed desserts close the show with marquise dark chocolate, hazelnut brittle and caramel ice cream or cherry chocolate sponge, griottines, jelly and cherry sorbet.

Knowledgeable, first-rate service and a relaxed ambience accompanies impeccable dishes, alongside an interesting wine list.

Mortimers is also featured in: Hardens

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Cuisine

Modern British / Modern French

Chef

Wayne Smith

Restaurant Opening Times

Lunch: 11.45am - 4.00pm Tue-Sat
Dinner: 6.15 - 12.00am Tue-Sat

Accepted credit cards

Visa, Master Card

Online Booking Availability for Mortimers

Facilities at Mortimers

  • Vegetarian menu

Parking

Private parking is possible at a location nearby

Address

Mortimers
17 Corve Street
Ludlow
Shropshire
SY8 1DA

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Mortimers Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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Virtual Tour of Mortimers