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Hotels in Evesham

Salford Hall
Abbot's Salford
Evesham
Worcestershire

WR11 5UT | View map

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Nestled amid tranquil gardens, this romantic Tudor manor is ideally located in Shakespeare country, within easy reach of Henley-in-Arden, historic Kenilworth, Warwick Castle and the Cotswolds.

Originally built as a guest residence for the monks of nearby Evesham Abbey, this gorgeous Tudor manor, with its beautifully restored coach house and granary is a peaceful haven from which to enjoy Shakespeare's homeland.
In the evenings you can relax in front of warming log fires in the oak-panelled rooms, and enjoy candlelit dining in the award-winning restaurant before retiring to your welcoming bedroom.

Details

Nearest Train Station: Evesham or Stratford-upon-Avon
Click here to plan and book your train journey
Ratings/Awards: AA 3 Star (77%)
RAC merit awrds
AA Courtesy & Care Award
4 Crown Highly commended
Number of Rooms: 33
Number Ensuite: 33

Price per Person

Double: £57.50 - £75.00
Twin: £57.50 - £75.00
Single: £75 - £105
For an instant Currency convertor Click here

Restaurant

Name: Stanford Room
Cuisine: Modern English
Chef: Rob Bean
Awards: 2 Rosettes, RAC merit awards

For menu click here

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Facilities

Parking
Credit Cards Accepted
Room Service - limited
Open All Year
Tennis Court
TV in Rooms
MiniBar
Conference/Business Facilities

Sample Menu:

Cream of Mushroom & Tarragon Soup

Ham Hock, Baby Leeks & Whole Grain Mustard Terrine
Petit Salad

Fine Slices of Smoked Halibut
Rocket, Chive & Shallot Salad, Lemon Dressing

Feta & Tomato Wanton
Petit Salad

Wild Mushroom & Smoked Bacon Risotto
Parmesan Cream

Artichoke & Toasted Crushed Cashew Nut Salad
Tomato Dressing


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Should you suffer from any food allergies please inform the person who takes your order or inform any member of our staff.


Pan Fried Fillet of Beef,
Wholegrain Mustard Creamed Potato & Aubergine Puree
Red wine Sauce



Pan Roasted Supreme of Duck
Rosti Potato, Red Onion jam, Madeira Jus


Supreme of Oven Roasted Chicken filled with Mozzarella,
Sun blushed Tomato, Basil Pomme Puree, Ratatouille of Vegetables



A Roulade of North Sea Monkfish Wrapped in Smoked Bacon
Crushed New Potatoes, Madeira Jus


Fillet of Salmon Poached in Lemongrass
Dill Pomme Puree, Sauté Cherry Tomatoes, Chive Cream Sauce


Pan Fried Pave of Gloucester Old Spot Pork,
Stage Crushed Potato, Apple Puree
Rich Jus


Mediterranean Vegetable Tart
Fresh Parmesan Dressing



Iced Fudge & Brownie Parfait,
Duo of Dressings

Marinated Pineapple in Port & Vanilla Syrup,
Complimented with a Honey Roasted Fig

A Cup Lemon Mousse,
Dressed With an Apricot Syrup

Passion fruit Crème Brulee,
Topped with a maple & Pecan Ice cream

Pashka (a Polish recipe with cream cheese & mixed fruits)
Sandwiched Between Brandy Snap Biscuits
Raspberry Coulis

Selection of British Cheeses
Homemade Chutney

Selection of Homemade Ice cream & Sorbets

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