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Our business name is ...

Mulberry Restaurant at Wilton Court Hotel
  Our business activity is ...

Hotel restaurant
Wilton Lane

Contact: Helen & Roger Wynn
Position: Proprietors
Tel: 01989 562 569
About Us...


A warm and friendly welcome
awaits you at the Wilton Court

The hotel has a stunning riverside location, with its own riverbank frontage and is located a mere fifteen minute walk into Ross on Wye, with easy access from anywhere in the UK via the M4, M5 and M50.
After many years of working in five star deluxe hotels in London and Hong Kong including the Shangri-La and Dorchester, Roger and Helen Wynn purchased the Wilton Court in May 2000. Since then the hotel has been carefully refurbished reflecting its 16th century origins and features many objects d' art, rugs and various collectables from the Middle and Far East creating an oasis of comfort and tranquillity.
For dining, guests can enjoy the Three Stars and Two AA Rosette cuisine of Head Chef Mark Gaukroger. His seasonal menus are sourced from the best local produce and may be enjoyed in either the cosy wood panelled bar with its welcoming log fire in winter, or in the light Mulberry Restaurant with its conservatory with views of the terrace garden.
Whether an intimate occasion for two or a larger gathering for a wedding reception or special occasion for up to 50 guests, the Wilton Court looks forward to welcoming you and ensuring your visit to the hotel will be an enjoyable and memorable time.
For more information about staying at the Wilton Court Hotel
click here
or visit our website at www.wiltoncourthotelcom
or contact us on
+44 (0)1989 562 569
or e-mail to:

Sample dinner menu which changes seasonally


To Commence


Jerusalem artichoke and roasted garlic soup
finished with chives and truffle oil


Tiger prawns sautéed in garlic butter
with red chillies fresh ginger and
parsley served in a puff pastry pillow


Calves liver
char grilled with a port wine glazed pear


Herefordshire black pudding
set on a potato cake with apple compote
finished with a balsamic vinegar reduction


Ragstone goat's cheese
baked over a pepperronata and finished with
lemon scented olive oil.


Homemade tagliatelle
with sun dried tomatoes porcini,
mushrooms and smoked bacon




Supreme of Wye Valley chicken
served on parsnip mash with truffle
and red wine sauce


Rack of Welsh spring lamb
with an English mustard herb crust
and Rosemary mash


Fillet of sea bass
with lemon butter sauce and crushed new potatoes


Saddle of Middlewood farm venison
served with red cabbage and red currant
jelly and Juniper berry cream sauce


Asparagus, wild mushroom risotto
finished with fresh herbs
and Parmesan flakes


Fillet of Herefordshire beef
with garlic potatoes asparagus tips
coated with Madeira sauce

Little Extras
Hand cut fries
Glazed seasonal vegetables
Dressed mixed salad
Daily selection
Selection of homemade ice creams
Local cheeses and biscuits served with celery and grapes

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