Autumn is here!

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Well apart from the odd and welcome burst of sunshine, I think we can agree Autumn is here. The constant burr of tractors down the lanes carrying apples, hops and now potatoes makes this a busy time of year in Herefordshire. We love the Autumn, hazy sunshine, crisp and misty mornings and a beautiful colourful landscape as the Autumn colours reign! It also inspires us in the kitchen to turn to comforting foods, hot pots and stews and crumbles full of blackberries we have gathered from the burgeoning hedgerows this year!  Customers return inside and seek the warmth of the open fires and relax against the cosy sheepskins. A time to reflect on a fantastic summer and the festive season ahead. And on that note we have some tempting offers at The Kilpeck, take a look and we hope to see you soon.




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Hello from Herefordshire

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With the holidays now in full swing it is great to see so many people from outside of the county. We feel that Herefordshire often hides it’s light under a bushel and is still an undiscovered gem on the island of ours. For those of you who haven’t ventured into our fair county, you are missing out.

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Named recently as the last true slice of rural England, Herefordshire is still steeped in traditional agriculture as the mainstay of it’s locals. There are great brands though who’s roots are Herefordshire and that are now nationally known. Tyrells  crisps are made here, Chase vodka is distilled here, Westons cider is brewed here and probably one or two of the strawberries and soft fruits you are currently enjoying were grown here.


As a local pub we have the advantage of having all of these great producers on our doorstep. So why not swing by for a Chase cocktail, or a pint of Weston’s and nibble on a pack of Tyrell’s crisps. Stay a while in one of our well appointed rooms and discover Herefordshire for yourself.


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Bored Games?

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A conversation with  a few of the locals this week got us thinking about what people enjoyed about their locals of old. How many of you remember playing any of the following: Darts, Dominoes, Shut-the-box, Yahtzee, Scrabble, Shove ha’penny, Bar Billiards, Table Skittles, Cribbage, Backgammon – where are they all now?  Do you think there is still a place for them or are we all too time consumed?  These games were a great way of sparking a conversation, making new acquaintances and taxing the grey cells. Do you think they deserve a comeback?

Would your children even recognise these game names now? We’d love to hear what you think, let us know.



Meanwhile we are preparing for more Bank Holiday fun this August-  the Kilpeck village cider festival which is being held on the Kilpeck green. This will be held on the Sunday of the August Bank Holiday. You can look forward to lots of tasty Herefordshire ciders, delicious BBQ food and live music entertainment . We are currently planning lots of country games, including a tug of war- so prepare for the battle!



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A Summer of Fun at The Kilpeck Inn

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Our Summer of fun is here and it kicked off last Sunday with an amazing crowd and atmosphere! It was of course helped by Murray mania,  copious amounts of strawberries and more than a few glasses of Pimms- what a result!

This Sunday we have LIVE music from folk guitarist- Dave Robert- from 5pm-8pm. Dave is the perfect choice for laid back sunny Sundays, with great melodic sounds to keep us all chilled and happy.

Another date for the diary  is the Kilpeck Village Fun Day on the 27th July. It will be a  great family event with children’s entertainment and games and BBQ for all.

We are also busily preparing for the Kilpeck village cider festival on the Kilpeck green. This will be held on Sunday of the August Bank Holiday. You can look forward to lots of tasty Herefordshire ciders, delicious BBQ food and live music entertainment . We are currently planning lots of country games, including a tug of war- so prepare for the battle!

If you know any great local Herefordshire talents do let us know.

Enjoy the sun this week and we hope to see you soon.


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Another Hay day, hurray!

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We couldn’t let a blog go by without talking about the Hay Festival that starts today . It is such an amazing time of year when people from far and wide make the pilgrimage to the book mecca that is Hay-on-Wye.  As a border town 30 minutes from Hay, Hereford is as a result flooded with visitors and the regular shuttle buses zoom along from Hereford to Hay all day long. Being a reasonable drive to this great event, we  see many Hay goers using our accommodation , so the Hay spirit is infectious!

This year the line up looks amazing and with two small people in tow there is certainly plenty to entertain young and old.  Whilst the tradition of the festival is of course around books, it has now spilled in to all aspects of life  and we of course particularly like the foodie side of things. This year the festival is treating us to Mark Hix and Jay Rayner amongst others. We are practically salivating at the thought.




If you haven’t been before it’s definitely worth a trip and a great way to relax over the half term. We always look forward to relaxing in the Penguin books  deck chairs, with a delicious Shepherds ice-cream and a box of local strawberries to munch and you cannot miss of course a newspaper or two ( the event is sponsored by the Telegraph).


We of course will be dipping in and out and keeping the festival feeling going at the Kilpeck Inn . So why not pop on over with a good book, relax and enjoy a good pint and some tasty lunch with us and let us know who your Hay heros are!



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Sunny days at last

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With the sunshine making an appearance at last our thoughts have turned to that summertime treat, ice cream!

We are always looking to source locally and we love using local ice cream producer Rowlestone Court Ice cream.


We took time to catch-up with owner Mark Williams to find out more about this fab local treat!

How did the ice-cream element of your business come about?

Quite honestly diabolical price for our milk in the mid ‘noughties’ and the realisation that we wanted to get closer to our customer and ice cream, we decided,  was the way to go. Like many farmers diversification using our raw products has created a new business future for us and one we are thoroughly enjoying!

How do you support other local producers?

Obviously we have the raw ingredient for our ice cream from our own dairy herd however we are surrounded with such incredible Herefordshire fruit that it all finds its way into our ices!

So what is your favourite flavour?

That’s a difficult question but personally it’s a tie between Mascarpone and caramelized Pecans, total luxury, and I also love our Liquorice ice cream.

With the warmer weather coming have you got any ingenious ways to use your ice cream?

Affagato is a great after dinner dessert -Vanilla ice cream with Espresso coffee poured over – yum. But of course you can’t beat a traditional ice cream Sundae burgeoning with fresh fruit and a few extra treats! 

Herefordshire producers are great at supporting each other, who is your local food hero?

I would have to say Legges of Bromyard ( their pies are amazing and were rave reviewed by the food critic AA Gill, pretty impressive!

Thanks to Mark and his team for their continued support of The Kilpeck-  we think their pistachio flavour with our chocolate fondant is amazing, come and try for yourself!

To book a table call 01981 570464

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WIN a Stay for TWO People!

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We’re giving one lucky person the chance to win a luxury stay for two people in our beautifully renovated, country inn retreat in rural Herefordshire!

Simply head over and LIKE our Facebook PAGE, SHARE the competition post with some friends and sign-up to our newsletter here.

The winner will be picked at random once we reach 500 likes on Facebook, and will be contacted at the email address provided.

Good Luck!


The Kilpeck Inn


Terms and Conditions:

One night stay for two people, subject to availability.

Must be booked in advance.


No pets.

No cash alternative.

Travel, and any other associated costs, are not included.

By entering this competition you agree to having your name, details and a possible photo published online on The Kilpeck Inn Blog, or social media channels.

By entering this competition you agree to The Kilpeck Inn using your email to communicate with you various promotions, offers and news that may be of interest to you.

The Kilpeck Inn does not pass on any personal details to any other third party.

One entry per person.

Entrants must be 18 or over.

The competition is open to residents of the UK only.

The competition will close when we reach 500 likes on Facebook

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The Perfect Roast

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The Perfect Sunday Roast

The kilpeck’s Sunday roasts are infamous thanks to chef Ross Williams. Here he shares his top tips for getting great results at home.

The Meat

We use rib of beef for our Sunday lunches – it’s got a higher fat content than some other roasting joints such as silverside or topside, but is absolutely packed with flavour and one rib will easily feed ten to twelve people, perfect for big lunches! Sirloin also makes for fantastic roast beef, but is that much more expensive.

If it’s pork you’re after, then a loin is perfect – it’s a relatively lean joint and with plenty of skin for crackling.  For perfect crackling, score the skin and season well with sea salt.  A good splash of water in the pan will keep the meat moist while it’s cooking and help to crisp up your crackling perfectly.

With lamb you’ve the choice of leg or shoulder. I prefer my roast lamb served pink so will go for the more expensive leg joint. Shoulder is better suited to slow cooking to render down the fat and make it more tender.

For a more unusual Sunday roast we sometimes use a haunch of venison.  Venison is a low fat, low cholesterol meat packed with rich meaty flavours.  Stud the joint with garlic and rosemary and roast for a couple of hours until cooked to medium.

Whichever joint you choose, remember to allow sufficient time for the meat to rest to make sure it’s served and its most tender and juicy – resting times will vary according the size of your joint, but 20 to 30 minutes should be enough.

The Vegetables

The best vegetables to accompany your perfect roast are always going to be those that are in season.  During the winter curly kale, brussels sprouts and purple sprouting broccoli are my choice of ‘greens’, while cauliflower cheese, roast root vegetables (parsnip, beetroot, swede, etc), and braised red cabbage all make an interesting and tasty accompaniments.

The roast potatoes

No roast dinner is complete without a big pile of hot roasters – crisp and golden on the outside, light and fluffy on the inside. The most important thing in getting them just right is choosing the right variety of potato. We use Maris Piper, but you’ll get good results with any floury potato such as King Edward and Desiree.

Peel your potatoes and cut them into two or four depending on their size.  Put them in a pan with plenty of cold water and a spoonful of salt and bring them to the boil.  Once they’ve simmered for a few minutes and are beginning to get soft on the outside, drain them in a colander and give them a good shake to ‘fluff’ them up.  Put a couple of spoonfuls of goose or duck fat into a deep roasting tray and put it on the hob to get the fat nice and hot.  Tip in the potatoes, season with a little salt, and put in a hot oven for an hour to an hour and a half, turning occasionally.

If that has got your tummy rumbling book a table on 01981 570464


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5mins with…… head chef Ross Williams

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Each month we will be setting the limelight on one of our staff members or producers. First in line is head chef Ross Williams. Always good to know about the man or woman, behind the dish.

Ross how would you describe your cooking style
I’d describe it as seasonal contemporary British. Fresh seasonal ingredients are the key to what I’ll cook and when, ensuring I’m working with the best produce available to me. Rather than start planning a menu with a list of dishes in mind, I’ll start with what’s in season and at its best and build it up from that starting point.I love packing a dish with interesting and complementary combinations of flavours, and a dish that doesn’t deliver on flavour won’t make it on to one of my menus.

Ross, what or who inspires you?
Any chef that’s passionate about what they do, who really understands food and how to get the best out of their ingredients in an interesting way. 
The most inspirational meal I’ve ever had was when the Young Turks had their residency at the Ten Bells in Shoreditch ( )   They won The Observer Food’s ‘Best Newcomer’ award last year (describing them as “more rock band than restaurant”) and after every course I sent to waiter back to the kitchen to tell them how amazing it was!

Ross, what is your signature dish?
The only dish I keep coming back to year after year is saddle of venison with beetroot, goats cheese and rosemary dauphinoise and redcurrant sauce. I cooked it for Gary Rhodes once and he said ‘wow, why haven’t I thought of this?’ – I simply haven’t found a better venison dish!

What would your desert island ingredient be?
It’s difficult to single out just one ingredient, but I think I’d have to say rhubarb.  It’s a love it or hate it thing, but I just adore it and a rhubarb pudding on any any menu will always get my vote

What has been your best shining moment as a chef?
The award I’m most proud of was winning the industry title ‘Pub Chef of the Year’ in 2008. I was absolutely stunned, especially as I’d only been cooking for three years then. The judges said I had a “very clear approach, very articulate, very passionate”

And finally Ross when you get time to relax what is your favourite local tipple?
This is an easy one – it’s got to be the world’s best beer, Wye Valley Brewery HPA (  that is served at The Kilpeck . The perfect antidote to a long day in a hot kitchen!

Visit our website to book now

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A pie with a tall tail to tell

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It’s a meaty month at The Kilpeck Inn as we have celebrated not just National Pie Week but also National Butchery week. Our resident chef Ross Williams is in his element, a true proponent of nose to tail cookery he has come up with a truly noteworthy recipe in celebration, braised oxtail pie.

2 oxtails, cut into 2-3 inch pieces

1 pigs trotter

1 head of celery

2 large onions

4-5 carrots

A few bay leaves

A bottle of red wine


1. Flour the oxtail and brown it in a frying pan. Transfer the oxtail into a deep roasting dish, together with the trotter, the vegetables (roughly chopped) and the bay leaves.  Cover the whole lot with red wine, place a sheet of baking parchment over the top and seal tightly with a sheet of foil

2. Put the dish in an oven preheated to 180°c and cook for 2-3 hours, until the meat is falling off the bone.  Top the liquid up with a little hot water if it looks like it’s getting too low

3. Remove the oxtail from the dish and allow it cool.  Discard the trotter and the vegetables but reserve the liquid and put it in a clean bowl in the fridge. Once the oxtail is cool enough, shred the meat off the bone with your fingers

4. Once the cooking liquid is completely cold, remove the layer of fat that will have congealed on the top and warm it up in a saucepan so its liquified enough to mix the oxtail in.  If you have too much liquid, reduce it on a rapid boil, or alternatively add a little more water if you find you don’t have enough

5. Put the oxtail mix in a pie dish, cover with puff pastry, and bake in a hot oven until the pastry is golden brown


Rosse serves a braised oxtail pie as an accompaniment to a Herefordshire fillet steak, with some horseradish and parsley mash and green beans, a hearty affair!

 Why not come and try some of Ross’ delicious dishes – book now  01981 570464
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