In the picturesque countryside of Shropshire, where the rolling hills meet the fertile farmlands, lies the culinary haven of the Old Vicarage Hotel. With 23 years of experience in the industry, Chef Patron - Paul Downes has cultivated a culinary style that beautifully blends classic traditions with a modern twist. In this blog, we delve into Paul's culinary journey, explore the philosophy behind the exquisite menu, and discover how the Old Vicarage Hotel stands out as a unique dining destination.

This summer, Shropshire invites you to enter a world where history, natural beauty, and gastronomic delights converge.

Sunday lunch is a traditional family meal often associated with roast and meats. Here we explore some of the best meat options for a delicious and satisfying Sunday lunch.

Join us on May 6th for afternoon tea fit for Royalty

Rabbit Ballantine, Carrot Textures, and Nasturtium Pesto.