Restaurant Sow

The story

Restaurant Sow, Tenbury Wells: Modern British farm-to-table dining by Andrew Sheridan

A farm-to-table vision on the Netherwood Estate

Restaurant Sow is the latest venture from acclaimed chef Andrew Sheridan, set within the scenic Netherwood Estate on the Herefordshire–Worcestershire border. The restaurant offers a refined farm-to-table dining experience rooted in sustainability and seasonality. Much of the produce comes from the restaurant's own organic gardens at Pensons Farm, where fruits, vegetables and herbs are cultivated to supply the kitchen with the freshest ingredients possible.

Modern British cooking at its most personal

The kitchen celebrates the best of British produce, with a particular passion for English and Welsh wines to accompany the food. The short taster menu showcases the estate's bounty: a Potato Risotto with carmelised shallot and Gorwydd Caerphilly; Herefordshire Large White Pig with courgette, baby leeks and barley; and a dessert of Netherwood Estate Honey with burnt gooseberry and lemon verbena. A separate breakfast menu, featuring a Full English or Hen of the Woods mushroom with poached egg and hollandaise, is served Thursday to Sunday.

Sustainability from garden to glass

The farm's proximity to the kitchen means ingredients are picked at peak ripeness. The same philosophy extends to the drinks: house-made non-alcoholic beverages use verjus as a base, blended with roasted, stewed or steeped produce from the gardens. The result is a deeply personal, place-driven meal that reflects the rhythms of the land.

Michelin Recommended 2026

This commitment to ingredient-led cooking has earned Restaurant Sow a Michelin Recommended distinction in 2026, placing it among the most noteworthy dining destinations in the region. For those wishing to linger, the estate offers beautifully appointed rooms named Lovage and Sorrel, as well as two houses, The Hyde and The Freeth, making for a complete countryside escape.