About The Four Stones
Key features
Cuisine
Ambiance
Meal
Restaurant amenities
More about the restaurant: The Four Stones
Nestled in the heart of the countryside overlooking the Clent Hills, The Four Stones in Clent boasts plenty of rural charm with its traditional decor, picturesque setting and a menu featuring international favourites from all around the globe, each dish cooked from scratch using the best of produce. The perfect place for any occasion, Clent’s The Four Stones sets the stage for just about any event whether it’s a birthday party, first date with someone special or dinner with the whole family. You’ll find this British restaurant located on Adam’s Hill – to guarantee a table here, making a reservation in advance is highly recommended.
Frequently asked questions
Does The Four Stones serve International food?
Can I pay with a credit card at The Four Stones restaurant?
Thinking about making a The Four Stones booking?
From its stunning interior down to its menu of refined British and international-inspired cuisine and beautiful setting surrounded by the Worcestershire countryside, there’s so many reasons why we love The Four Stones in Clent. Whether it's for lunch or dinner, The Four Stones menu has something to suit all occasions, from gourmet sandwiches with fillings like cajun chicken and mango chutney to sharing platters, small tapas-style plates and larger main courses, drawing in diners from all over the area to its location on Adam’s Hill.
We recommend starting off with the slow-roasted spiced pork belly with an apple, raisin and fresh herb salad and cajun crackling, before moving on to the roasted chicken supreme with stilton and thyme mousseline and a port reduction or the veggie-friendly spinach, nutmeg and goats cheese cannelloni baked with a rich tomato and mascarpone sauce. The spiced apple tart or the crème caramel with chantilly cream and praline is the perfect way to conclude your experience – just remember to book ahead of time in order to guarantee a table at The Four Stones in Clent.
