Conservatory Restaurant and Dining Lounge
The Diglis House Hotel’s Conservatory Restaurant is Worcester’s only riverside dining experience.
It is much more than a hotel restaurant and is a special treat with a delicious and tempting menu designed to delight your taste buds.
William Leader Lounge
Set amid the garden views of our hotel, relax in our newly refurbished lounge area with friends, family or just with a newspaper.
The William Leader Lounge is available for private hire. Whether you are celebrating a special occasion or enjoying a family reunion, it is a cosy and intimate space for any occasion. Take a look at our private dining menu or contact us to find out more.
Our Garden
Sit outside and watch the world go by in our glorious riverside garden and patio, just head to the bar to place your order.
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 William Leader 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.