The cuisine at the Mellington Hall restaurants can be described as an eclectic mix of traditional English dishes with a dash of continental flare cooked to perfection in our extensive kitchens. Wherever possible we use local suppliers so the ingredients we use are fresh and of the highest quality. Traditional Sunday Lunch, for example, contains locally sauced Welsh Beef and Welsh Lamb supplied by one of three local butchers, accompanied by vegetables from Offa's Dyke Farm, and may also have a dessert made with fruit from the same source. Other signature dishes include Welsh Lamb shoulder and Chicken Breast stuffed with welsh leeks and stilton wrapped in bacon, with a creamy stilton sauce.

Here is a list of the local suppliers regularly used by our chef.

Fresh Meat: Owens Family Butchers, Alan Davis and Embrys.

Sausage and Hams from the award winning Wenlock Edge Farm.

Smoked chicken, fish and other seasonal smoked produce: Little Cefn Smoke House
Game: Wilo Game.

Home Made Marmalades and Preserves: Mary Gray.

Real Ales from the Three Tuns Brewery at Bishops Castle and the new Montgomery Micro Brewery.