Restaurant & bar
Provenance really matters to the kitchen team at the
Clive - the 3-mile suppliers map on the menu champions the estate
reared and grown produce and the local artisan
producers.
All the beef, lamb, venison and organic pork comes from the
estate farms, Oakly Park, which surrounds the inn, provides all the
autumnal game, and Lady Plymouth's walled garden, just 1/2 mile
away, supplies seasonal herbs, fruit and vegtables. Bread, cheese,
jams and pickles are handmade at the Ludlow Farmshop and meat is
prepared by the on-site butchery team.
The food is a well priced and the crowd-pleasing menus provide a
good mix of British pub staples and interesting
Mediterranean-inspired dishes. In the bar, typically tuck into
Ludlow Gold battered haddock, bouillabaisse, pork belly with cider
sauce, or a decent ham hock and piccalilli sandwich at
lunchtime.
In the evening everything cranks up a notch in the dining room -
beef fillet with black truffle and Madeira jus - and there's always a roast on Sunday. Quaff cracking Ludlow
Brewery beers, gin cocktails and decent wines (20 by the glass)
from an eclectic, well-chosen list.