Worcestershire restaurant Pensons retains Michelin Star in 2023 guide

A Worcestershire restaurant has retained its one Michelin Star in the 2023 guide.

Pensons in Tenbury Wells features in the guide with several other restaurants in the West Midlands being either newly awarded or retaining Michelin Stars.

This restaurant serves modern cuisine in a restored barn using local produce.

Here’s what the guide had to say about the restaurant.

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Worcestershire restaurant receives Michelin award

The Michelin Guide says: “The 1,200 acre Netherwood Estate sits on the Worcestershire-Herefordshire border and plays host to this delightfully restored barn overlooking arable farmland. Old agricultural artefacts unearthed during its restoration adorn the walls and, while the interior is design-led, it also has a certain rustic charm.

“As much as possible is sourced from the estate: the fabric for the napkins and chair-coverings is woven in the on-site mill; veg is grown in the kitchen garden; and apples, rapeseed oil, flour and honey all come from the grounds.

“The concise, daily changing menu comprises classically inspired dishes with modern overtones and an unfussy, pared-back style: flavour is to the fore, contrasts are sophisticated and there’s good balance between the courses. The delicious bread is a must and service is endearing.”

You can find out more about the Michelin Guide via the website.

Pensons is praised on Tripadvisor too with reviews praising the food and service.

This restaurant has a 5 star rating on the reviewing website with one reviewer recently writing: “Enjoyed a lovely lunch here with my husband. The surrounding are so relaxing and the staff were great. The lamb dish was a stand out, so tender and the sauce was sublime.”

Another said: “An outstanding meal in a wonderful setting. As an oral allergy sufferer, eating out can be difficult, but the staff at Pensons dealt with it brilliantly. They adapted the menu specially using alternative ingredients so that I was able to enjoy the same food as others and retaining the essence of each course. We had the wine pairing with each course and the sommelier was knowledgeable and enthusiastic. In fact all the staff were attentive but without being intrusive.”