- At White Haywood Farm we have tastefully converted our 400 year old stone barn into a restaurant and fully licensed bar.
- We are a fourth generation family business - Philip, the farmer, runs the bar and is the waiter, Pauline, his wife, is the chef, and Rebecca and Abigail, their two daughters, are the waitresses.
- The farm nestles at the foot of Black Hill in the Black Mountains (made famous by Bruce Chatwin's 'On the Black Hill' and more recently Owen Sheers 'Resistance' based in the adjoining Olchon valley).
- The farm is currently undertaking environmental work to maintain and improve the landscape and natural habitat of wildlife on the farm.
- Walkers can easily access the footpath connecting the farm to the Black Hill car park with some fascinating scenery of the English/Welsh border.
- If you'd like to extend your stay, we can offer you B&B.
About our food
- We rear our own free range beef and lamb naturally fed on lush green pastures and mountain spring water, for use in our speciality dishes and Sunday lunches that we are now becoming famous for.
- We select the best home grown and local produce for our meals and offer a choice of local beers, ciders and fruit juices for your enjoyment.
- All our meals are freshly prepared and cooked to order for our traditional menu and Sunday lunches. (Please book for Sunday lunches).
- Every dish is home made and is home cooking at its very best.
- We are the Visit Hereford Food Champion 2011-12
Theo Paphitis Small Business Sunday award
Pauline and Becka receiving the award from Theo Paphitis.
Flavours of Herefordshire Food Champion
Pauline and Philip receiving the Flavours of Herefordshire Food Champion award from Jean-Christophe Novelli.
Flavours of Herefordshire Best Steak Gold
Becka and Abbi receiving the Best Steak Gold award from Jules Hudson.