The Wye Valley Hotel Pub and Restaurant

Wye Valley Hotel and Restaurant
The Wye Valley Hotel is situated in an area of breathtaking natural beauty at Tintern in the heart of the Wye Valley.

We offer serve the same menu whether you chose to dine in our restaurant or eat in our informal bar. Our Chef uses fresh local produce and can cater for any special dietary needs and choices range from speciality steaks to Welsh, and international dishes.

The History of the Wye Valley Hotel dates back to 1835 when part of the current building was known as "The Carpenters Arms Public House". Tintern was then an industrial iron-making valley of 6,000 people. The Hotel was renamed in 1927 and extended to its current form.

The Hotel is owned and managed by Sue and Barry Cooke who previously ran hotels and licensed premises around Oxford.

Ideally placed between the two historic towns of Monmouth and Chepstow, Tintern is at the heart of the Wye Valley and all the attractions it has to offer.

There is ample car parking at the front and rear of the hotel. We can also provide secure storage for bicycles. Dogs are welcome by prior arrangement, and with the exception of the restaurant, are allowed in all areas. We are open all year with special dinner, bed and breakfast breaks. We look forward to welcoming you.

SAMPLE MENUS

To Begin

Broccoli and stilton Soup with Roll and Butter 4.50
Baked Goat’s Cheese on Sesame Toast with Sweet Chilli Sauce 5.95
Chicken Liver and Pork Pate with Hot Toast 5.75
Deep Whitebait with Tartare Sauce 5.75
Basket of Warm Bread (per person) .95

The Mains

Pork Steak on wholegrain mustard sauce with Potato of the Day and Fresh Seasonal Vegetables 8.95
Venison Steak with Wild Mushrooms and Red Wine with Potato of the Day and Fresh Seasonal Vegetables 14.95
Baked Trout wrapped in Bacon with Tarragon with new potatoes and fresh vegetables 10.95
Steak and Kidney Pie with Potato of the Day and Fresh Seasonal Vegetables 8.95
Pan Cooked Duck Breast with sweet and sour plum Sauce with Potato of the Day and Fresh Seasonal Vegetables 13.95
Goat’s Cheese and Spinach Puff with New Potatoes and Salad 8.75
Sauté of Lamb’s Liver and Bacon with Savoury Mashed Potato and Fresh Seasonal Vegetables 8.50
Grilled Whole Plaice with Prawns and Capers with Fresh Seasonal
Vegetables and potato of the Day 10.95
Supreme of corn fed Chicken with White Wine and Mushroom Sauce with Potato of the Day and Fresh Seasonal Vegetables 10.95
Cold Roast Topside of Beef with salad and New Potatoes 8.75
Minted Lamb Cutlets with Honey and Mint Gravy with Potato of the Day and Fresh Seasonal Vegetables 10.95
Pepper Fillet of Beef with a Three Peppercorn Sauce with Potato of the Day and Fresh Seasonal Vegetables 15.95
Deep Fried Cod in Beer Batter with Chips and Salad Garnish 8.95
Home cooked Ham, Local Eggs and Chips served Salad Garnish 8.95
Grilled Gammon Topped with Peaches and Brie with Chips and Salad 9.50
Grilled Rump Steak with Tomatoes, Mushrooms, Chips and Salad 12.95
Stir Fried Vegetables with Black bean Sauce served with Rice and Salad 8.25

To Finish

Strawberry Pavlova 4.75
Apple Pie and Custard 4.75
Black Forest Trifle 4.75
Amaretto Cheesecake 4.75
Welsh Gold Ice Cream 4.25
Cheese and Biscuits 5.25

ALSO AVAILABLE LUNCHTIMES

PLOUGHMAN’S LUNCH

Trio of Cheese Ploughman's Lunch 6.50
Home Cooked Ham Ploughman's Lunch 6.50
Chicken Liver and Pork Pate Ploughman's Lunch 6.25
FILLED BAGUETTES (SERVED WITH CHIPS)
Beef and Horseradish 5.50
Ham and Grain Mustard 5.50
Tuna Mayonnaise 5.50
Crispy Bacon and Brie 5.50
Cheddar Cheese and Red Onion 5.50
Brie and Roasted Pepper 5.50
Prawn and Smoked Salmon with Cream Cheese 6.50

SANDWICHES

(Served in Brown Bread)
Beef and Horseradish 4.50
Ham and Grain Mustard 4.50
Tuna Mayonnaise 4.50
Cheddar Cheese and Red Onion 4.50
Brie and Roasted Pepper 4.50
Prawn and Smoked Salmon with Cream Cheese 5.50

Ideal for Exploring the welsh Borders