The Talbot is run and managed by Annie and her team.

A unique style has developed; Annie is firmly rooted in the traditions and seasonal produce of the Teme Valley, and strongly believes that anything that cannot be produced on the premises should come from a known local source e.g. hams, bacon, sausages and cheese.

We believe food should have an identifiable character, be distinctive and prepared with thought for both the ingredients and the customer.

We produce and make our own preserves, breads, black pudding and raised pies. We grow 'chemical free' vegetables and herbs and brew beer on the premises; mixed and green salads also come from our own garden. We glean and gather wild food from the fields and hedgerows around us and buy in no processed food. This is labour intensive and means high costs, but we think the results are worth it.

Payment Options	Cash, Visa, Mastercard
Features	Licensed
Ambience	Relaxed

Restaurant areas and private dining

Area name Capacity seated Capacity standing Entire Restaurant 30 n/a Gold Room 30 50 Shoot Room 30 50