Madresfield Butchers and Grill

All the meat served is born and bred on their regenerative farm, just 2 miles away at the foot of the Malvern hills. The restaurant and the menu is the result of a careful and ongoing collaboration between Tim Hassell, Farm Manager, butcher John Hearn, and Head Chef Rory Warnock and his team.

The ability to control each small step of preparation, from the management of the pasture right through to the point of cooking, gives the restaurant the opportunity to maximise quality and help achieve their aspiration – to produce the best possible meat from animals living a natural and healthy life in a balanced and regenerative ecosystem. The restaurant also serves their own beer, made from the barley on their farm.