Mongolian Yurts Fordhall Organic Farm

Self-taught chef James Sherwin’s dream came true when he opened this endearing restaurant that’s the epitome of field-to-fork dining. Micro-seasonal produce is grown on their Wild Shropshire farm before being fashioned into a daily changing surprise menu for a maximum of 14 guests. There’s a Japanese influence throughout the harmoniously flavoured dishes, including ingredients like furikake, koji and yuzu, as well as a sake pairing. The passionate, welcoming team offer lovely, personable service.

Stuart and Frances Collins spent many years working overseas before moving to this old Shropshire market town to open their popular neighbourhood restaurant, sandwiched between two shops on the high street. Their travels are reflected in Stuart's cooking, which comes in the form of a tasting menu and takes an imaginative approach while being underpinned by his strong classical technique. Frances runs the efficient service with a smile and her enthusiastic team follow suit.