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The Woodsman

AddressNo 4 Chapel Street
Stratford upon Avon
CV37 6HA
Web Addresswww.thewoodsmanrestaurant.com
Telephone01789 331535
British, Modern British
[View Menu] 
Members and their guests receive a welcome glass of champagne on arrival, and a meet the chef and kitchen tour if requested at time of booking. Offer valid on days shown. Please book in advance quoting Luxury Restaurant Guide.

Afternoon Tea
  £28 avg
(Based on two people enjoying three courses)
Standard exclusions apply.
Lunch : Monday & Tuesday bar food only, Wednesday to Friday 12 - 2.30pm, Saturday 12 - 2.45pm, Sunday 12 - 3.30pm. Dinner : Monday to Saturday 6 - 9.30pm, Sunday 6 - 8.30pm.
Executive Chef - Mike Robinson


Dating back to 1500, this Grade II listed building was used as an Inn between 1655 to 1661 and played host to The Royal Shakespeare Club's annual dinner from as early as 1824. The next chapter in this buildings rich history takes it back to it's roots, creating a heritage dining experience where comfort and conviviality are key. 

With a core field to fork philosophy, The Woodsman offers a traditional approach to contemporary British cooking in comfortable surroundings. Ingredients are sourced from the bountiful English countryside, the same lands hunted and foraged for thousands of years. Bringing the outdoors in, they cook using the oldest method known to man, wood, charcoal and flame, with primarily oak and Alder wood trees to lend a naturally sweet taste to the smoke. 

The huntsman delivers game from local estates, and the chefs source the freshest seasonal produce from local farmers, makers, foragers and their own botanical and herb gardens. You can be assured that provenance is at the heart of everything they do. 

For private dining at The Woodsman there is The Feasting Room.  Seating up to 30 people at a baronial table, The Feasting Room is a bespoke private dining space like no other. This 500 year old room, with its Elizabethan fireplace and beams is a unique, dramatic, romantic and impressive dining space. With the option of suckling pig, whole roasted wild deer, spit cooked ducks over charcoal and whole wood roasted turbot, all carved in front of guests with panache.

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