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Pengethley Manor Hotel
Hotel & restaurant, meeting & training venue |
Contact details:
Pengethley Park Peterstow Ross-on-Wye Herefordshire HR9 6LL
Contact: Helen Edwards Position: Head Receptionist Tel: 01989 730 211 Fax: 01989 730 238 E-Mail: reservations@pengethleymanor.co.uk
Web:
www.pengethleymanor.co.uk
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Information about our services and or products ...
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Pengethley Manor was originally a Tudor House believed to have been built by Sir John Brydges, the Lieutenant of the Tower of London, later created Lord Chandos in 1544. In 1583 John Powell purchased the estate and for over 360 years until the death of Caroline Symonds in 1947, Pengethley Manor enjoyed a continuous line of ownership. After a fire in 1820 the Manor was rebuilt, largely as it is today, and traces of the original Tudor House still remain in the original wood panelling in the entrance and the oak panelling in the Library. At Pengethley we have always been conscious of our heritage and beauty of the county. Both buildings and grounds have been restored and preserved as discreetly and sympathetically as possible. |
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We have 25 Guest rooms . All are individually furnished, many with fine period pieces. We are licensed for civil marriages. And there is nowhere more special for Special Celebrations than Pengethley .
We offer our guests the highest standards of cuisine, fine wine and attentive service. To dine or take lunch in The Georgian Restaurant at Pengethley Manor will be a memorable experience for you and your guests. |
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Our own Vineyard produces some truly great English wine. As for our Rates, they reflect not only quality but value for money too. And finally, Pengethley is very child friendly and pets are more than welcome. |
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2 Courses £12.50
3 Courses £14.50
Coffee £3.00 |
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APPETISERS |
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Chef’s home-made Soup of the day
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Game Terrine with Red Onion Marmalade
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Fan of Honeydew Melon with Fresh Summer Berries and Fruit Coulis
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North Atlantic Prawns bound in Marie Rose Sauce
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Potato Gnocchi bound in Napolitan Sauce with Olives
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MAINS |
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Grilled Gammon glazed with Honey with a Fried Egg
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Poached Fillet of Chicken Wrapped in Pancetta with Risotto Rice Served with a Saffron Sauce
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Braised Prime Beef Steak in Guinness and Tarragon with Button Mushrooms
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Poached Fillet of Salmon, with Wilted Greens and Basil Veloute
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Wild Mushroom Stroganoff served with Egg Noodles tossed in Sundried Tomato Pesto
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Served with Chef’s Potatoes & Seasonal Vegetables |
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DESSERTS |
Red Berry Cheesecake |
Eton Mess |
Belgian Chocolate Torte and Vanilla Ice Cream |
Dutch Apple Crumble with Crème Anglais |
Cheese and Biscuits |
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Some of our Dishes may have Nut traces or elements. Please advise if you have an allergy |
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