Pen-y-Dyffryn Country Hotel

The story

Pen-y-Dyffryn Country Hotel | Seasonal Modern British Dining in Oswestry

The chef and the kitchen

Pen-y-Dyffryn Country Hotel serves Modern British cuisine in Oswestry through Head Chef Lewis Barton’s seasonal approach. The kitchen prepares a five course progression that changes entirely each day, prioritising healthy produce sourced from nearby farms. This dedication to regional supply chains has anchored their AA Two Rosette rating for twenty years, securing the longest continuous culinary recognition across Shropshire. Guests may select fewer courses to adjust the final bill accordingly.

Standout dishes and dietary care

Tables receive a surprise appetiser followed by four distinct options per stage. The main roast centres on Sirloin of Welsh Celtic Pride Beef served with Parmentier potatoes, pancetta, wild mushrooms, and red wine jus. Lighter preparations highlight halibut fillet folded into a risotto with Devon crab, spring onion, and aged parmesan cheese. The Modern British kitchen adapts seamlessly to vegan, coeliac, and vegetarian requirements when given 24 hours notice.

The room and surrounding landscape

The Seasons dining room looks out through tall south facing sash windows toward the Shropshire hills. Evening service frequently spills onto the west facing terraces where diners watch the sun dip behind the Welsh border. The Hunter family has managed the estate for two generations, merging country house hospitality with precise plating techniques. A curated New World wine list complements the outdoor setting during warmer months.