Cellar Door was opened in April 2016 by owner, Lauren Waring who is Hereford born and raised and comes from a hospitality background. Lauren project managed the conversion of Hereford’s Old Mansion House into the large bar and restaurant and now manages the premises and skilled team of front of house staff and chefs.
TEAM OF CHEFS
Cellar Door’s kitchen consists of a team of enthusiastic and creative professional Chefs with extensive fine dining and AA Rosette backgrounds. Cellar Door adopts a modern British style of cooking and prides itself on its use of clean flavours made from good quality ingredients. Wild foraged flavours and ingredients from the restaurant garden are featured increasingly on the menu.
Our head chef, Mark Mchugo heads up the team of Talented Chefs at Cellar Door. Mark comes from a 3 rosette background and has recently returned from Oman where he was head chef at the highly acclaimed Six Senses fine dining restaurant in Zighy Bay. Mark prides himself on his use of local ingredients and innovative flavour combinations.
FRONT OF HOUSE
Between them, the management team already have over 30 years of experience between them and have managed some of the highest regarded venues in the city. The team are trained to the highest standard with customer service being their top priority.
Cellar Door’s values lie in it’s use of seasonal produce from sustainable sources.
The restaurant sources many of its ingredients from its own organic restaurant garden.
Cellar Door believes in using beautiful produce with beautiful flavours.
Where ingredients are outsourced Cellar Door strives to find the best local sources possible who produce the best ingredients available on the market.
JUST A HANDFUL OF OUR SUPPLIERS
Family run butchers specialising in Outdoor Reared Rare Breed Berkshire pork, Richards Castle
Peter Cooks Bread
Artisan Baker, run by Peter and Shona, Bishop’s Frome
Neil Powell Butchers
Family butchers, Hereford and Abergavenny
Free Range eggs from David & Alice, Preston-on–wye
James Gourmet Coffee
Roasting Coffee since 1999, Ross–on-wye
Loose Leaf fair trade tea by Claire Trumper, Hereford
Artisan Baker, Hay on Wye
Rowlestone Ice Cream
Farmhouse Ice Cream producers, Mark and Mary, using milk from their own dairy cows, Rowlestone
Lane Cottage Produce
Grown by Mandy and Richard Sidgwick, Bucknell
From Rosemaund, Hereford
Blackcurrant liquor created by Jo Hilditch, Lyonshall
Asparagus & Cider producers, Hampton Bishop
Kel Paul Brewery
brewed by Kelvin and Paul, Orchard Green, Marden
near the Wenlock Edge, Shropshire
Tom Oliver’s Cider and Perry,
Wye Valley Brewery
First batch brewed in 1985 in Canon Pyon, Stoke Lacy.
Harvey & Brockless
Producer and distributor of speciality fine foods, Broomhall, Worcestershire
First pressed in Hereford in 1887 by H.P ‘Percy’ Bulmer, Hereford
The start of the Chase Distillery story, Near Leominster