Restaurant and Lounge
The Diglis House's Restaurant is Worcester’s only riverside dining experience.
It is much more than a restaurant and is a special treat with a delicious and tempting menu designed to delight your taste buds.
Restaurant with a View
The newly refurbished restaurant at Diglis House Hotel offers a beautifully refreshed setting where contemporary style meets timeless riverside charm. Flooded with natural light and framed by stunning views across the River Severn, it provides a relaxed yet elegant atmosphere — perfect for couples, intimate celebrations, or small groups of family and friends. Whether you’re marking a special occasion or simply enjoying a meal out, the setting creates a memorable dining experience from the moment you arrive.
Our chefs take pride in delivering freshly prepared, seasonal dishes, with menus inspired by high-quality local ingredients and classic British flavours with a modern twist. Guests can enjoy dishes such as slow-cooked blade of beef with roasted roots, seared seabass with delicate butter sauces, and comforting favourites like pork belly with grain mustard mash, alongside vibrant vegetarian options and indulgent desserts including sticky toffee pudding and rich chocolate mousse.
All of this is complemented by the warm, attentive service of our friendly team, ensuring every visit feels both relaxed and special in one of Worcester’s most distinctive riverside dining experiences
Lounge
The Lounge at Diglis House Hotel is the perfect place to unwind, whether you’re returning after a day exploring Worcester or simply looking to relax by the river.
With its comfortable seating and welcoming atmosphere, it’s ideal for catching up with friends and family, enjoying a leisurely meal, or settling in with a drink from the bar.
Whether it’s a quiet moment to yourself or a social gathering, the lounge offers a warm and inviting space to sit back, relax, and enjoy your time at Diglis House.
Our Garden
Sit outside and watch the world go by in our glorious riverside garden and patio.
The newly refurbished space has capacity for c. 200 people, so there is plenty of opportunity to meet with friends and family while taking advance of our stunning location.
Please note, we do not reserve garden or patio tables.
Residents of our hotel can enjoy their own private garden area, during the summer months. Located at the far end of the garden, next to our annex building.
Service & Menus
Our Monday-Saturday Menu is served between 12:00pm and 9:00pm.
Fancy eating with us? Take a look at our menus below.
Our chefs use locally sourced fresh ingredients to prepare a menu driven by seasonality and availability and will therefore change regularly. If you have any dietary requirements, please let us know and Chef and his team will try to accommodate you.
Our Sunday Menu is served between 12:00pm and 5:00pm. Our Sunday Roasts are hugely popular so you have to be quick, once we run out, we run out!
The Sunday Menu changes weekly, guided by seasonality and local produce for you to enjoy a cracking Sunday Roast.
What's On
Visit our What's On page for events and special occasions at Diglis House Hotel.
Offers & Promotions
For the latest offers and promotions visit our Offers page.
Dogs
Thinking of bringing your furry friend? Well behaved dogs are welcome in our dining lounge, terrace, garden, bar and Lounge.
Meet our Head Chef, Neil Peers
Background:
I am a true and proud Brummie and alongside my passion for The Blue Noses, started out at Solihull College of Food and Technology.
During my formative years, I trained under Peter Griffiths MBE and Director of Le Salon Culinaire and spent 5 years with him.
I was a gold winner at Le Salon Culinaire for my work with pasta.
One of the hardest, but most rewarding parts of my career, was gaining 4 red stars and 2 rosettes during 18 months. A part of my life I am most proud of and will never forget.
In 2004 I took Swinfen Hall Hotel to win Staffordshire Independent Restaurant of the Year
The future and the Diglis:
As a passionate chef, my aim is to serve fantastic, local produce, soon to incorporate farm to fork dishes on my menus, from our own company farm.
Teaching both the public and the great team here at the Diglis along the way in my journey and I look forward to building a fantastic and well trained brigade of chefs, and to develop a loyal following at the hotel, excited to see where this Brummie takes us.