1919 Restaurant, Lounge Bar and Terrace is the place to meet, eat, drink and celebrate the good stuff in life. Sip a cocktail on the Terrace, indulge in a three-course evening meal or simply relax in the Lounge Bar with a coffee. There is no itinerary, no agenda – just space to enjoy stunning views, good company and great food at the Cottage in the Wood Malvern.
Sociable, friendly and relaxed, the restaurant is open for breakfast, lunch and dinner throughout the day, with a delicious award-winning a la carte menu or sensational ever-changing tasting menu developed by Head Chef Rob Mason and his team using top quality, local and seasonal produce.
Rob’s cooking is inspired by the nature around him, and so is the restaurant!
Softly lit and beautifully decorated, floor-to-ceiling windows showcase the sweeping views beyond – the perfect view to share a moreish dessert or decadent cheeseboard to end the evening.
In 2022, a brand new £115,000 kitchen was installed during a complete refit, introducing new equipment for Rob and his team to produce the ever-changing, seasonal menu bursting with flavours in the 3 AA Rosette 1919 restaurant.
The Lounge Bar is cool and relaxed, with deep armchairs and cosy sofas for lounging and hanging out with friends.
Creative cocktails are mixed to order, inspired by the surrounding area and seasonal ingredients – offering unique twists on traditional tipples.
Served in 1919 Restaurant or outside on the terrace, The Cottage in the Wood Afternoon Tea comes complete with sweeping views of the Cotswolds and the Severn Valley.
Afternoon Tea is served from 3pm daily with homemade sandwiches, sweet treats, scones and French pastries. Extra bubbles can be added with a glass of ‘Reserve’ Brut Moet & Chandon.
‘It’s all about keeping it simple and letting the ingredients do the talking.”
Rob brings his flair and pairings to 1919 Restaurant with an instinctive and heartfelt menu created using top quality, locally sourced and seasonal ingredients.
Pickling and fermenting to preserve food is a big part of Rob’s cooking style, using the nature around him to enhance some truly classic local flavours. The raw garlic growing in the hotel’s front garden is diffused in oil and the flowers are pickled for use to enhance the menu throughout the year.