Cuisine1
Cuisine1
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Cuisine

The cuisine at the Mellington Hall restaurants can be described as an eclectic mix of traditional English dishes with a dash of continental flare cooked to perfection in our extensive kitchens, by owner and head Chef Lance Thomas.

Wherever possible we use locally sourced produce so the ingredients we use are fresh and of the highest quality.  Our meat is sourced from one of our local butchers – Owens Family Butchers or Alan Davis – with award winning ham and breakfast sausages sourced from Wenlock Edge Farm, with the majority of our vegetables sourced from Offa’s Dyke Farm.

It would not be unusual to enjoy a meal at Mellington Hall which was completely sources within a ten mile radius!  For example our traditional Sunday Lunch includes locally sourced Welsh Beef and Lamb accompanied by locally grown vegetables, served with a dessert made with fruit from the same source. 

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Our local suppliers for dishes served in our Mellington Hall restaurants include:

  • Fresh Meat from Owens Family Butchers and Alan Davis Butchers;
  • Sausage and Hams from the award winning Wenlock Edge Farm;
  • Smoked chicken, fish and other seasonal smoked produce from the Little Cefn Smoke House;
  • Game from Willo Game;
  • Homemade Marmalades and Preserves by Mary Gray;
  • Real Ales from the Three Tuns Brewery at Bishops Castle and the new Montgomery Micro Brewery.