Wilton Court’s Head Chef Laura O’Brien and Rebecca Billis General Assistant were delighted to be the runner up out of 32 entries for the Restaurant of the Year category presented at Forest Awards on Thursday the 11th April at the Bells Country Club, Coleford Please follow the link for all the winners and finalists https://www.forestbusinessawards.co.uk/
Have you commenced your Christmas shopping yet? why not attend the Ross-on-Wye Christmas Fayre this Sunday 25th November. Make a last minute getaway and stay with us here at Wilton Court on either the Saturday, Sunday or both evenings.
We would be pleased to offer you our winter warmer special.
Rates from £139.00- £169.00 for two per night to include:
- welcome tea and coffee served with delicious biscuits
- Dinner allowance of £30.00 per person
- English and continental breakfast
All served in our award winning restaurant.
Please call us on 01989 562569 to reserve your accommodation.
The Christmas Fayre will be held from 11;00am-17;00pm.
location: the market house, high street, Ross-on-wye. just a 15 minute stroll from Wilton Court.
This is a great opportunity to soak up the festivity of the beautiful town of Ross-on-wye, which of will have around 40 stalls including handmade local gifts and the beefy boys, a locally sourced beef burger restaurant in Herefordshire which will be selling their mouthwatering beef burgers and the ‘leafy boy’ for our vegetarian guests.
Light switch on will be located at the market house at 4pm. accompanied with singing around the Christmas tree with the Ross town band.
There will also be a Santa’s grotto for our younger guests to enjoy.
We are now taking reservations for Easter Sunday lunch served from 12 noon last orders 2.00 pm. We look forward to welcoming you
Griddled asparagus, goat’s cheese, herb oil, sour dough toast (GF available)
Spiced potted crab, toasted ciabatta (GF available)
Pea and watercress veloute, pesto dressing (GF)
Beetroot cured gravlax, horseradish crème fraiche, pea shoots (GF)
Hickory smoked ham hock and pearl barley salad
Roast Hereford beef, Yorkshire pudding, roast potatoes, pan jus (GF available)
Roast leg of lamb, roast potatoes, red wine gravy (GF)
Grilled skate wing, sauté potatoes, caper beurre blanc (GF)
Roast turkey, pigs in blankets, sage and onion stuffing roast potatoes, pan jus (GF available)
Mushroom, spinach and Wookey Hole wellington
All served with a selection of vegetables
Butterscotch tart, walnut ice cream
Cherry, rose and pistachio Pavlova (GF)
Hot cross bun bread and butter pudding, crème anglaise
White chocolate mousse, passion fruit curd, shortbread biscuits (GF available)
Selection of ice cream and sorbet (GF)
Selection of local cheese, grapes, celery, biscuits and chutney (GF biscuits available)
Coffee and Petit Fours
On MAY 4, Helen and Roger Wynn celebrated their 15th anniversary owning the Wilton Court in Ross-on-Wye.
They were delighted to be joint by family, friends, customers, local tradesmen and staff to an afternoon champagne tea party entertained by Moonlight Jazz.
They are currently featuring a promotion for their market weekly changing dinner menu – Buy one get one free, Sunday to Thursday. Two courses £27.50, Three courses £32.50 for two people. This can be reserved directly by telephone to 01989 562 569 or on their online restaurant booking at wiltoncourthotel.com
We were delighted to welcome family, friends, customers, local trade and staff to our tea party to celebrate our 15th anniversary at Wilton Court. Thank you to all the staff who hosted the event with us yesterday who are part of our family and always go that extra mile to ensure we meet our guest expectations. Equally we want to thank all our customers for their continued support and friendhip over the years making our business succesful. Last but not least we would like to give a huge thanks to Moonlight Jazz Band who entertained us throughout the afternoon. For those of you who were unable to accept our invitation please pop by for a glass of fizz.
Sample Market Dinner Menu Two courses £27.50 Three Courses £32.50
Chef’s soup of the day (GF)
Italian meat platter, caperberries, sundried tomatoes (GF)
Wilton Court Caesar salad, croutons and anchovies (G minus croutons)
Smoked trout, dill crème fraiche, cucumber salad (GF)
Herefordshire rump steak, roast new potatoes, parmesan and rocket salad (GF)
Fish of the day, pak choi, sauté potatoes, sweet chilli dressing (GF)
Spinach and asparagus, potato gnocchi, parmesan, mixed salad
Pan roasted chicken, leeks, lentil, fondant potato, jus (GF)
Black cherry trifle
Lemon posset, shortbread biscuit (GF minus shortbread)
Chocolate mousse, orange sorbet (GF)
Selection of ice cream and sorbet (GF)
Selection of local and continental cheeses accompanied by Chutney and biscuits (£2.50 supplement)
Our very own Helen Wynn (owner) proudly collected certificates”Welcoming Tourists and visitors to their destination in Hospitality, leisure, travel and tourism- World Host” course on behalf of her employees who attended and completed the course in March at the Wye Valley and Forest of Dean Association AGM held at Dean Forest Railway on the 28th April
The awards were handed to Jason Davies ( Manager), Stef Marshall (Assistant Manager) , Danielle Meek and Polly Campey (General Assistants) who were all proud to have been asked to attend. Helen is very proud to have four of her employees being recognised for their welcoming and hospitality skills.
The Dean Forest Railway is a fabulous day out for families for details of their events please visit www.drf.co.uk
We are delighted to officially open our stunning ground floor River view room with en suite shower and your choice of super/king or twin beds. The room is perfect for guests having difficulties with the stairs.
The room can be viewed in our gallery of rooms at www.wiltoncourthotel.com and reserved on line . We look forward to welcoming you.
Paul Hollywood professional baker and Bafta award winning television presenter and judge of the Great British Bake Off is a special guest celebrity at the Flavours of Herefordshire Festival on the 2nd November 2013
The Wilton Court have been baking a selection of his breads for their guests, recipes as below just fantastic why not try for yourself.
White Cob bread
500g white flour,10g salt, 10g dried yeast, 30g butter, 320ml cool water
1. put all dry ingredients in a large, being careful not to put the salt and yeast next to each other (the salt can kill the yeast)
2. add the butter and the water and work the mixture until it is all incorporated
3. lightly flour your surface and turn out, knead for 5-10 mins until it looks and feel silky Continue reading