On the Shropshire and Welsh border hills, this peaceful country house sits in delightful English countryside, and has held 2 AA Rosettes for food quality for over 10 years.
Set in 5 acres of grounds, with no passing traffic, Pen-Y-Dyffryn County Hotel is a silver-stone former rectory. It successfully mixes gentle hospitality with high standards of service and accommodation, for a great ?away from it all' feeling.
Pen-y-Dyffryn was chosen as 'Country Hotel of the Year' by The Good Hotel Guide, and 'Rural Retreat of the Year' by The Which Hotel Guide. It has also been nominated as Johansen's 'Best Value Hotel'..
Surrounding Area
The National Trust properties of Powis Castle, Chirk Castle, Attingham and Erddig are all nearby, as is Wales's highest waterfall and the beautiful Lake Vyrnwy. The medieval timbered towns of Shrewsbury and Chester are both within half an hour's drive. The Ironbridge Gorge is about 45 minutes away.
Transport
By Car:
- Take the A5.
- At a major roundabout on the A5, just outside Oswestry (by a Little Chef and a Service Station), take the Oswestry exit.
- Continue towards town centre.
- After 1 mile, take a left fork by the Honda garage.
- Continue straight on for another 1 mile to a set of traffic lights.
- Turn right at traffic lights and head through the town centre.
- Bear left by the HSBC Bank.
- Leave Oswestry on the B4580.
- Pass the fire Station and keep following the Llansilin Road up a long straight hill and then down and round a series of sharp bends.
- The hotel is on this road, set back on the left, just before the village of Rhydycroesau, 3 miles from Oswestry.
Restaurants
The restaurant, with its huge, south-facing sash windows, is central to the Pen-y-Dyffryn experience. It has a long established AA Two Rosette good food award, and the food is healthy, locally sourced, and tends to the use of organic produce. It even has its own tame deerstalker, and game features regularly on the menu along with more traditional delights.
The Head Chef, David Morris, has been at Pen-y-Dyffryn for eight years now, and with the help of his kitchen brigade he makes it his business to change the menu every single day of the year. It also varies in accordance with the changing seasons. Every night is surprise night, but there is always a choice of four dishes at each course, along with canapés, appetisers and invariably a pre-sweet.
