The Bear Inn

The story

The Bear Inn, Market Drayton | AA Two Rosette Modern British Dining

Joe Andrews and the Kitchen Garden

The Bear Inn in Market Drayton anchors its Modern British menu on produce harvested from the 200-year-old walled garden of Hodnet Hall. Joe Andrews runs the brigade that earned AA two rosettes and a Michelin Guide listing by prioritizing ingredient provenance and seasonal rotation. The kitchen supports this approach by sourcing locally wherever the garden cannot provide, ensuring every course respects the regional landscape. Dishes like duck breast served pink with cherry and cauliflower demonstrate the team's technical precision.

Game, Garden, and Global Flavors

Curried mussels arrive with confit garlic and focaccia, introducing subtle spice to the plate. Pigeon pairs with beetroot and pickled walnut, while mushroom gnocchi offers a vegetarian option featuring salsify and parmesan. Cured mackerel appears with fennel escabeche and crème fraiche, offering a bright alternative to the heavier mains typical of Modern British cooking. Guests can finish with blackberry mille-feuille or a sticky toffee pudding dressed with tonka bean ice cream.

Timber Frames and Historic Walls

Chloe Turner returned to her home village of Hodnet to help relaunch this 16th-century coaching inn. Interiors designed by Octavia Dickinson now feature timber frames, flickering fires, low ceilings, and inter-connected rooms. A complete renovation updated the property with ground source heating and crisp cotton sheets in the bedrooms, blending history with modern comfort. The building holds five centuries of stories, including smugglers' tunnels and a 1970s bear pit that kept real grizzlies named Madge and Bib.