The Baiting House

The story

The Baiting House, Worcester: Michelin-Recommended Modern British Dining in a Restored Country Inn

The Revival of a Village Inn

At the top of the hill climbing out of the Teme Valley, on the border of Worcestershire and Herefordshire, sits The Baiting House in Upper Sapey. For well over a century, this was the village’s heart — a place where drovers and waggoners paused for “bait” (a hearty bite and a rest). The earliest records date to 1840, when wheelwright Peregrine Perkins brewed beer here. By the early 2010s the building had fallen into disrepair, windows boarded, roof leaking. It closed in early 2015.

Local couple Andrew and Kate bought the derelict pub that September, determined to restore its soul. After an extensive refurbishment, The Baiting House reopened in May 2016. Ten years on, it has become a nationally praised example of a rural pub revival, and its dining room earns a coveted listing in the Michelin Guide.

Flavour-Packed Modern British Dishes

The kitchen focuses on Modern British cuisine, sourcing the finest local ingredients. The Michelin Guide describes the food as “assured yet understated modern British dishes” that are “well priced and nicely balanced” and “deliver bags of flavour.” Dinner is served Wednesday to Sunday, lunch Thursday to Saturday, with a celebrated Sunday roast best booked in advance. The bar offers local ales, draught ciders, and an eclectic wine list with plenty by the glass.

A Proper Country Pub

The dining room is warm and inviting, with a rustic look that matches the friendly atmosphere. The bar, with its log-burning stove, welcomes locals, families, and dogs alike. It’s a place that feels both revived and timeless — exactly what Andrew and Kate set out to save.