Worcester City Dining 

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.

To book your table, call us direct on 01905 353 518.

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 below 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.


Thinking of bringing your furry friend? Well behaved dogs are welcome in our dining lounge, terrace, garden and bar.

Diglis homemade cake, available from our bar everyday

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 which changes seasonally. 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.

Monday - Saturday Menu

Sample Sunday Lunch Menu

Children's Sunday Menu

Private Dining Menu

Afternoon Tea Menu

Wine List

“There is really nowhere finer for food”

Meet our Head Chef, John Brandon

Meet our Head Chef, John Brandon

“I can’t remember not being interested in food, my mother was a dreadful cook and I think I became involved to avoid malnutrition, I was cooking for my family at age 8/9.

Started working as a kitchen porter when I was 14 and gradually moved through the kitchen until I began my apprenticeship at the Savoy at the age of 16 for 3 years.

Following my apprenticeship I worked in Geneva at the Nogay Hilton under Giles Dupont (3* Michelin), then to Annecy at La Genotier (1* Michelin)  then to Pieve di Castello in Tuscany.

Back in the UK…

I worked in Surrey for 5 years before returning to London where I worked at L’Orangere (1* Michelin) on St James’ under Marcus Wareing, the Conran group at Bibendum under Simon Hopkinson, Quaglino’s, under Henrik Iversen & Julian O’Neill where I was involved in the openings of several other Conran properties – Berns Hotel in Stockholm, Gustavinos in Manhattan, the Almeida in Islington and the Great Eastern Hotel in Liverpool St.

I then opened the first Conran restaurant in Scotland at The Ocean Terminal in Leith (Edinburgh) and remained there until Conran’s second Scottish property opened in Glasgow on Princes Square.  I was Head Chef at Wedderburn Castle in the Scottish Borders, and Archerfield links in East Lothian, then opened The Waterloo Place Hotel in Edinburgh.

Then moved back to England and have worked locally, and of note at:

The Elms Hotel & Spa, Abberley

Head Chef, Gastro Pub, Lower Broadheath, Worcester

Le Manoir Au Quatre Saison, Great Milton Oxon (2* Michelin)

Waterside Inn, Bray Berks (2* Michelin)”

“My food philosophy: simple, fresh, seasonal, local, sustainable, unfussy, modern informal, relaxed dining”