Food and Drink
We pride ourselves on serving the best of local produce. Owner Steve Reynolds is head chef . The Stagg Inn has won numerous awards and acclamations for its food and drink and has been favourably reviewed by some of the country’s top food critics.

Sample dishes
Seared Scallops on celeriac puree with cumin £6.70
Celeriac and apple salad £5.50
Pigeon breast on herb risotto £5.90
Trout tartare with tomato butter £5.90

Fillet of Herefordshire beef with potato rosti, red wine sauce and caramelised shallots £16.90
Saddle of venison with horse-radish gnocchi and kummel £16.90
Madgett’s Farm duck breast with spiced rhubarb and potato fondant £14.90
Sea bass fillet with braised fennel and daupinoise potato £14.90

Bread and butter pudding with local clotted cream £5.20
Caramelised lemon tart with raspberry sorbet £5.20
Pedro Ximenes sherry cheesecake with hazelnuts £5.20
Three crème brûlées of coffee, vanilla and lavender £5.20

Cheese, choose four cheeses from the trolley which offers around 20 regional cheeses £7

For a copy of the current a la carte menu please e-mail nicola@thestagg.co.uk

A la Carte Menu
The menu changes approximately every 2 months, depending on the time of year. We usually have a fish special at the weekends and a vegetarian option is always available. Vegetarian food is not a speciality but nearby we have the pioneering Penrhos Court, (www.penrhos.co.uk), where organic, vegetarian food is served and interesting courses are held

Wine List
Our wine list has been commended in many guides for the choice and fair pricing. We offer 8 wines by the glass from £2.25 . There is also Joseph Perrier Champagne by the glass, local wine from Broadfield Court, (www.broadfieldcourt.co.uk), and 4 pudding wines. We also have a range of digestives and malts. Nicola is in charge of the wine list and likes to adjust it frequently. In 2004 she was runner up in a national food and wine matching competition. This pleased her enormously as she is entirely self-taught and would never claim to be anything other than completely amateur. Wine service is informal in keeping with pub atmosphere and keen pricing. A copy of current list can be emailed to you, (nicola@thestagg.co.uk).

Bar Snacks
We have a Bar Snack menu with prices from £8.50 for a main course. During the week you are welcome to eat bar snacks in the dining room, but bar snacks are not available during busy weekend sessions or on Sunday Lunch time. Filled baguettes are available from £3.50 and you will usually find a steak sandwich with chips and garlic mushrooms, a ploughman’s, (choosing your cheeses from our cheese list), and up to 8 other dishes.

Sunday Lunch
On Sundays we do an extremely popular set Sunday Lunch with 3 courses for £14.90. This gets very busy and is a real family occasion. A typical Sunday Lunch menu can be emailed to you, (reservations@thestagg.co.uk), but it usually consists of a choice of 4 starters, followed by a choice of 2 roast meats, fish or a vegetarian choice and a choice of all our puddings. Because Sunday Lunch is over-subscribed, we do not do bar snacks on Sundays.

Larger Parties
We can take parties of up to 30 people. We do have to agree a shorter menu for parties over 12 people, over 20 people this will need to be pre-ordered. Generally 3-4 dishes are chosen from the current a la carte menu.

Special Dietary Requirements
Because all our food is cooked to order and prepared on the premises, it is generally not difficult to cater for people with special dietary requirements. We always have at least one dairy-free pudding on the menu and the chef can adapt sauces, etc. to suit. Just ask and we will assist.

Suppliers
We aim to sell the best that Herefordshire has to offer. Meat comes from local farms and is of top quality. We are growing some of our own fruit and veg, but there are plenty of local people to make up the shortfall, several of whom are organic. Titley Court and growers in Pembridge provide peaches, figs and vegetables. We are well supplied with game from local dealers and we also have pigeon, pheasant and partridge on a regular basis. Fish usually comes from Cornwall, unless it is organically farmed trout which comes from Presteigne.

Our cheese trolley is laden with regional cheeses from Wales and The Three Counties. We generally have around 20 to choose from for a ploughman’s lunch or after dinner. In 2003 we won The Best British Cheese Board award, (www.thecheeseweb.com).

Our bar offers 2 traditional ales. One is always from Hobson’s Brewery in Cleobury Mortimer and we sell local cider from Dunkertons in Pembridge, (www.dunkertons.co.uk), a good place to visit whilst in the area. Drivers are provided with a range of soft drinks including the popular local apple juice again from Pembridge. As the Good Pub guide rightly points out, the bar is small with a civilised atmosphere, the locals are friendly, but not a wild bunch.

www.mousetrapcheese.co.uk
www.nealsyarddairy.co.uk
www.thedairyhouse.co.uk
www.foodwales.com - track down all the great Welsh Cheeses!


The Stagg
Titley
Kington
Herefordshire
HR5 3RL

Tel. 01544 230221
e-mail: reservations@thestagg.co.uk