The Waterdine is a Restaurant with Rooms in the Shropshire Countryside
Ken and Isabel Welcome you to the Waterdine our small friendly restaurant with rooms set in the peaceful unspoiled upper Teme Valley.
The Waterdine restaurant still maintains the atmosphere of the 16th century drovers inn but with all modern conveniences available for the comfort of our guests.
Nestling in the picturesque upper Teme valley in the hamlet of Llanfairwaterdine the Waterdine Restaurant, a Welsh long house, was originally built as a drover’s inn between 1540 and 1600 and has the river Teme running at the bottom of the garden.
Llanfairwaterdine is a small quiet hamlet in a designated area of outstanding natural beauty off the beaten track, “a small piece of paradise” as many people have remarked.
The Waterdine has been refreshing the weary traveler for literally hundreds of years. Now a quiet haven from the hurly burly of modern life, we are happy to continue the tradition of looking after your every need.
Ken and Isabel Welcome you to the Waterdine our small friendly restaurant with rooms set in the peaceful unspoiled upper Teme Valley. The Waterdine still maintains the atmosphere of the 16th century drovers inn but with all modern convinces available for the comfort of our guests.
Ken is the chef and prepares the menu from fresh local usually free range or organic ingredients, Isabel looks after the guests needs at meal times and spends the rest of her time in the garden where she not only looks after the flower gardens but produces most of the fresh vegetables and fruit in season used in the kitchen in her vegetable garden. Tel. 01547 528214
Our menus based, as they are on home grown (from Isabel’s garden) and local or organic produce, evolve with the seasons as the produce becomes available, seafood is delivered fresh off Cornish day boats.
The restaurant is open to non-residents as well as house-guests offering lunches and dinners throughout the year please note bookings only.
Table preference – the restaurant is divided into two rooms, The Old Tap Room and the Sun Room, we have noticed that some people prefer one to the other, if you do have a preference please let us know. Although on quieter evenings especially during winter months we only use the Old Tap Room as it is warmer.
The Waterdine Menu
Boudin Blanc with Truffles on Spinach with Apple Sauce
Braised Squid and Tomato Glazed with Cheese
Wild Pigeon Breast on Celeriac Puree with Walnuts and Beetroot
Tomato and Basil Tart with Dressed Garden Salad Leaves
Cornish Lobster Terrine Coriander Dressing and Pink Grapefruit
Organic Welsh Mountain Lamb Rack with Spiced Oven Roasted Tomatoes and Courgettes
Fillet of Cornish Monkfish with Wild Mushrooms and Leek Fondue
Local Partridge Roasted in Bacon with Braised Red Cabbage and Glazed Carrots
Organic Welsh Black Rump with Spiced Parsnip Chips and Roast Shallots
Mortimer Forest Roe Deer Saddle with Sliced Beans Creamed Potatoes Blackberry Sauce
Gingerbread Pudding with Butterscotch Sauce and Creme Fraiche
Praline Ice Cream with Prunes in Armagnac
Orange Panacotta with Honey Roast Figs
Warm Dark Chocolate Mousse with Marmalade Ice Cream
Cheese and Celery and Biscuits ( Soumantrain – Perl Las – Doorstone )
Each of our bedrooms is individually designed, decorated and furnished, to create a warm and welcoming atmosphere. Every room has en-suite bathroom or shower room Satellite television tea and coffee making facilities etc. All have views of the surrounding countryside.
Link to Tariff and Booking
The Vegetable garden is being very productive again this year. We grow a wide variety of roots, greens, legumes ect. This year we have been experimenting with a new method of growing some baby roots in boxes and up off the ground, this seems to have worked perfectly and the kitchen is now being supplied with some nice baby vegetables.
The Tomatoes are ripening well now and we are producing plenty of stick beans at the moment, soon be time to start making some bean chutney.
Earlier this year we set out a new Asparagus bed and will hope to pick a few spears next spring.
We are also starting some new less prickly globe artichoke plants which will produce next summer – hopefully. The old plants were initially unsuccessful so much so that we thought we had lost the lot, but they recovered and have been producing well. Unfortunately the artichokes have had very y hard and prickly leaves with small hearts, creating for the kitchen a great deal of work for so little return.
The Jerusalem artichoke crop is looking good again this year and we hope to be able to start harvesting them in December if the weather allows and the field mice forget where they are, last year they dug tunnels under the snow and cleared out the whole crop before we could get a look in.
This year we have had lots of problems with cabbage root fly on the brassicas, but with a combination of cabbage collars and nematodes we have managed to to save all of the sprouts, sproutings and kale and quite a few cabbages as well.
We had to thin the fruit cage out this year and so lost our usual blackcurrant and redcurrant crop but the plants will benefit from the hard pruning and next year should be a bumper crop, fingers crossed.
The autumn raspberries are particularly good which is surprising considering the lack of rain we have had here recently,
With all the surplus marrows courgettes ect. we will be making plenty of chutney which Pam will sell on her stall.
The big disappointment this year are the mulberries with so many late frosts the fruit failed to set and reports indicate that there will none available for us this year as the tree has only manage to produce 20 mulberries.