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La Becasse in The Times top 30 Sexy places to eat.

Food Writer Caroline Boucher has ranked La Bécasse number 23 in The Times list of the UK's 30 best places for a dinner for two. The feature published on Saturday 5th May 2012 talks about how La Becasse are "proper foodies serving up an astonishing 8 course Gourmand menu."

Midweek Fish Supper Offer

Join us Tuesday to Thursday dinner for special supper offer using the finest and freshest fish from the UK coastline. 6 courses for £45. To view the menu please click here.

 Foraging Fun!

No rest for the wicked! The team are spending their breaks foraging for our seasonal appetiser of local wild garlic with truffle cream and asparagus.

Wine & Local Cheese Tasting

This event is a great opportunity to not only taste a variety of superb local produce but to also learn how to carefully select and pair wine & cheese for your own dinner parties. More details.

The Independent - The Dirty Dozen

Head Chef Will is included in a collection of photographer Andrew Hayes Watkins' favourite images of chef participants in the BBC's Great British Menu over the past three years. More details.

The savoury: a course to endorse?

Tony Naylor reviews La Bécasse dishes whilst debating ditching dessert in favour of a savoury course in his latest blog for The Guardian and Observer Food Monthly.  To read the full article, please click here.

The Shropshire Star's Andy Richardson reviews La Bécasse

"The poshest, most intensely-flavoured king’s cassoulet-inspired dish that I’ve experienced. If Holland served it in foodie quarters of rural France, he’d be named President." To read the full review in The Shropshire Star, please click here.

The Sunday Times Food list 

La Bécasse has been voted the 24th best restaurant in the UK in the Sunday Times Food List announced on the 24th October 2011.  Sister restaurants Paris House and L'ortolan were also voted 54th and 57th place respectively.

"Pigs might not fly but the suckling variety most certainly do in Ludlow."

Journalist Richard McComb shares his thoughts on one of Will Holland's signature dishes, a tasting plate of suckling pig, in the recent edition of The Birmingham Post.  To read the full review, please click here.. 

Will Holland cooks with Marco Pierre White

June was a special month for Head Chef Will Holland who had the once in a lifetime opportunity to cook one on one with, and alongside renowned chef Marco Pierre White.