The Herefordshire pub taking an environmentally conscious approach to their menu
The Stagg Inn is a traditional country pub, steeped in heritage in the heart of the Herefordshire countryside.
Over the years The Stagg has built up a reputation as one of the premier restaurants in the Marches. Known for its modern British food, it’s Harden and 2AA Rosette awarded.
The Stagg is run by Tom & Vittoria, partners in both business and life.
A native of Rovigo, Italy, Vittoria grew up about an hour away from Venice. After studying languages at the University of Venice she took her abilities into the field of hospitality, ranging from the 4-star hotel Europa & Regina in Venice (now the St. Regis) to Alpine establishments.
Thomas was born in Solihull and has accumulated a large body of experience in kitchens from Stratford-upon-Avon to the Marches. He is a strong believer in using local produce—and local really does mean local. His favourite cooking experience is to take something from the garden and turn it into a beautiful dish—for instance, to pluck, wash, and transform strawberries into a delicious soufflé.
Chef Tom and Owner Vittoria are immensely proud of it’s ability to serve high-quality, adventurous food that is firmly rooted in local soil.
“We look to use local suppliers, and are constantly looking for ways to ensure that it remains a pub for both visitors and locals.”
The Stagg Inn has its own garden, and is deeply concerned about its impact on the natural world.
“We try and grow where we can in our own garden. If we cannot grow it ourselves, we are sure to use locally sourced produce.”
We work directly with farmers, our beef and lamb usually comes from less than two miles away!”
The Stagg Inn serves food 12-2.30 Wednesday to Saturday, then the Sunday Menu is available 12-3.30.
The menu consists of a wide variety of locally sourced producer. From bar snacks to desserts, the delicious food all comes from natural and local sources.
The star of the bar snacks is the Mussel Popcorn, made with mussels from the seaside town of St Austell, along with their homeade sausage rolls and the stunning Sourdough and Focaccia bread with marmite cured butter.
A lot of their meat comes from Mark Hurd's Longhorn in Herefordshire, with their fish coming fresh from Newlyn Market.
All the cheese for the cheeseboards comes from locals, including Deli Tinto, Cheese made by Jonathan and Dulcie Crickmore in Suffolk and Welsh Blue Cheese by Caws Cenarth in West Wales.
At the bar, the pub is serving local ales and ciders on handpump, along with a selection of bottles brews. The start cider is Robinsons, Tenbury Wells, 4.5% on draught, along with the Wye Valley 1985 Lager, 4.5% on draught.
They have seasonal cocktails and mocktails, often featuring home-made, fruity concoctions.
Their Gin list concentrates on regional gins, by lots of local producers including Penrhos and Brecon Gins.
The Stagg Inn is not just a place to eat some amazing, locally sourced dishes and try some new local drinks, they also have a few rooms above the bar.
The rooms are available Wednesday to Sunday, with a check in time of 3pm.
"Although the pub is shut in the afternoons we are here to show you to your room and provide beer if needed! Dogs are welcome in the George Room; however, we will have to add a surcharge of £15 per dog."
All bedrooms are are up the pub staircase, which is fairly wide and gentle.
"We have four en-suite rooms at the Stagg Inn. Three rooms have baths and one has a shower. All rooms have tea/coffee making facilities, good sized double beds, and free WiFi."
For a luxurious and comfortable stay, mixed with amazing food and drink get in contact with The Stagg Inn on 01544 230221, or make a reservation with email@example.com.
To browse the menu and learn about Vittoria and Thomas' story, visit their website here.