Proud to Be in the Michelin Guide 2026 – Four Years Running
We’re quietly chuffed to share that The Baiting House has once again been included in the Michelin Guide 2026. This marks our fourth year running in the guide, and we remain one of just four establishments across the whole of Herefordshire to receive the recognition.
For a small, family-run place on the Worcestershire-Herefordshire border, this continues to feel like a proper pat on the back. It’s not about chasing stars – it’s about consistent, honest cooking that people enjoy and come back for.
A few words from Head Chef Charles Bradley
We sat down with Charles to ask him what it means to the kitchen team.
Q: Fourth year in the Michelin Guide – how does that feel? “It’s always nice to get the nod, but the real satisfaction comes from knowing we’re doing right by our regulars and first-time guests alike. We’re not a stuffy fine-dining room; we’re a proper country inn with lodges out the back. The fact Michelin keeps recognising that balance means a lot.”
Q: What’s the biggest challenge in keeping the standard? “Consistency. Our menu changes daily and with the seasons, so every service has to hit the same level. We rely heavily on local suppliers – some of them we’ve worked with for years. When the produce is good, your job as a chef is simply not to get in the way of it.”
Q: Favourite dish on the current menu? “I’m loving the wild garlic dishes while they’re in season – we forage it ourselves from the streams and fields nearby. The pesto with fresh tagliatelle has been going down very well. Simple, but full of flavour.”
Q: Any advice for young chefs? “Cook what you’d want to eat. Respect the ingredients, keep it seasonal, and don’t overcomplicate things. And look after your team – a happy kitchen cooks better food.”
Charles has been with us for ten years now and leads a tight, passionate kitchen that genuinely cares about what goes on the plate.
What it means for you
Being in the Michelin Guide doesn’t change how we do things. You’ll still find relaxed, friendly service, properly sourced ingredients, and that same warm welcome whether you’re popping in for a bar snack or staying in a hot tub lodge for the weekend.
If you haven’t visited for a while, now’s a good time. Spring menus are full of fresh, vibrant dishes, and the lodges are at their best with longer evenings and the chance to sit out in the hot tub.
A huge thank you to the whole team – front of house, kitchen, housekeeping and grounds – and to everyone who dines with us. We really do appreciate it.
Book a table or a stay while the spring produce is at its peak.