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.



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.



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.




Tudges Butchers
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

Country Flavours
Free Range eggs from David & Alice, Preston-on–wye

James Gourmet Coffee
Roasting Coffee since 1999, Ross–on-wye

Trumpers Tea
Loose Leaf fair trade tea by Claire Trumper, Hereford

Alex Gooch
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


Chase Distillery
From Rosemaund, Hereford

British Cassis
Blackcurrant liquor created by Jo Hilditch, Lyonshall

Colcombe House
Asparagus & Cider producers, Hampton Bishop

Kel Paul Brewery
brewed by Kelvin and Paul, Orchard Green, Marden

Wenlock Water
near the Wenlock Edge, Shropshire

Oliver’s Cider
Tom Oliver’s Cider and Perry,
Ocle Pychard

Wye Valley Brewery
First batch brewed in 1985 in Canon Pyon, Stoke Lacy.

Harvey & Brockless
Producer and distributor of speciality fine foods, Broomhall, Worcestershire

Bulmers cider
First pressed in Hereford in 1887 by H.P ‘Percy’ Bulmer, Hereford

Tyrrells crisps
The start of the Chase Distillery story, Near Leominster