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Win meal for four plus drinks at The Four Alls in Welford

A RECENT report has suggested that a Mediterranean diet can help beat the winter blues – and the Herald has this week teamed up with The Four Alls in Welford to help make that happen for our lucky winner who can enjoy a three-course meal for four plus £50 drinks voucher.

Situated by Binton Bridge over the River Avon in the pretty village of Welford-on-Avon, The Four Alls re-opened in the summer following a substantial restoration project by Oakman Inns which has transformed it into an all-day, family friendly pub serving a menu focused on the flavours of the Mediterranean.

To keep their chefs’ taste buds alive, they’ve recently returned from a trip to Naples with Oakman Inns’ other chefs for their annual refresher on the latest tastes, recipes and traditions and you’ll be among the first to try their new Autumn/Winter menu. This has some mouth-watering dishes for all tastes and ages – there is a new children’s menu - and plenty of appealing gluten and meat-free options.

The Four Alls uses the freshest of vegetables, sustainably-sourced fish and ethically-produced meat which you can see being prepared in the open, theatre-style kitchen and then grilled to perfection over charcoal. They also serve a fabulous choice of pasta dishes and hand-crafted Neapolitan-style pizzas cooked on the stone floor of a wood-burning oven. To start how about a Saltimbocca Scotch Egg, Gambas Pil Pil or a delicious Antipasti Misto to tempt you.

And don’t forget to leave room for one of their desserts such as their Lemon Posset which is as tantalising as their popular Sticky Toffee Pudding. To ease the pressure of making all those menu decisions, you’ll be able to sit down before your meal by the Inglenook fireplace and enjoy a cocktail or a glass of fizz.

Then relax over your meal enjoying the beautiful views over the river and soaking up the charming ambience that manages to combine the traditional and modern. Hopefully, the decision to come back and try more from our seasonally-changing menu won’t be too demanding.

For details of how to enter the competition just pick up a copy of this week's Herald, out now.

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