The story
Verderers in Cinderford presents Modern British cuisine within a former 17th century hunting lodge commissioned by King Charles II in 1669. It originally functioned as the Verderers Court where forest magistrates tried cases for centuries. Today diners sit beneath a preserved raised gallery surrounded by nineteen pairs of historical antlers. The room retains its original gas fuelled fireplace and carved oak chairs donated in 1820.
Peter and Gill Hands acquired the property in 2010, with their daughter Naomi now overseeing daily operations. The Modern British kitchen anchors itself to the Royal Forest of Dean using homegrown meats from Plump Hill Farm and wild venison from the woods. Diners frequently order the chicken liver doughnut served with crispy chicken skin or the gin cured seabass dressed in grapefruit and dill crème fraîche. These grounded seasonal techniques secured the kitchen a second AA Rosette for culinary excellence in 2026.
Service opens in the Orangery, a bright all day space that easily accommodates families and forest walkers. As evening approaches, the atmosphere shifts toward the formal court room where candlelight plays across the ancient stonework. Heated garden dens provide a separate option for private outdoor meals under string lighting. The Modern British menu turns regularly to reflect Wye Valley vegetable harvests and regional cider production.
Recognition
Ambience
Details
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