The West Arms

Click Here to view a copy of our Bar Menu

Our rosette awarded restaurant is open daily from 6 in the evening, and on Sundays from 12 mid-day. Restaurant meals in the evening start at £27.95 for Two Courses and £32.95 for Three Courses.  Sunday Lunch is priced per course - £6.95 for Starters, £10.95 for Main Courses and £5.95 for Puddings. Our restaurant menu changes daily, making the most of the local produce and Chef Grant Williams' talents.  Grant, having featured in BBC cook-books, and recent national television appearances is rapidly becoming a local celebrity.

We are proud to use local suppliers whenever possible - Dave Keegan of Llanrhaedr for meat, Lady Kenyon of Greddington for fresh fruit and vegetables, Josh Williams for Free Range Eggs, Chirk Trout Farm for Trout which we smoke ourselves, Rosie Davies of Llanarmon for Edible Flowers, to mention just a few... 

Click Here to view a copy of our Restaurant Menu

The Bar is open from early am till late evening, serving a variety of beverages from tea/coffee and soft drinks to spirits and mixers.  We have an extensive wine list and our ever popular real Ales, featuring Oswestry's Stonehouse Beer and always a Guest Ale.

Relax and enjoy a drink in our lounge areas with open log fires!

Click Here to view a copy of our Wine List

Welsh Born Head Chef Grant Williams trained at Cardigan College for 2 years, and upon successful completion, went on to complete four years at Aberystwth Conrah Country Hotels, where he started as a pastry chef, and worked through to acting Head Chef. Grant then went on to Scotland, where he worked at Clifton house in Aberdeenshire with a French chef / Proprietor, where he gained some of the influences that can be seen in his dishes today. From here Grant travelled to New Zealand to gain experience, where he worked in the foot hills of Mount Ruapehu on the North Island which is still an active volcano around the village of Ohakune, which is famous for carrots, and where Grant worked for a ski season in local Lodges. He then travelled on to Australia and gained further experience with local cuisine and worked his way up the sunshine coast from Brisbane to Port Douglas. Grant eventually travelled back to New Zealand and worked across the length and breadth of the country including the famous Huka Lodge where Royalty have stayed.  Throughout his career Grant has also worked in Russia, Spain (Mainland and Islands) and Ireland.

Grant draws inspiration in his cooking not only from the decadence and lavishness with the styles and richness of the dishes of Russia. Also his passion for the freshness of ingredients, and local produce grew from the challenge of cooking with hand diving caught mussels and scallops to wild boar and line-caught fish, even the traditional hangi style preparation. His experience from travelling through the Antipodes together with  20 years experience of sourcing local Welsh produce, all serves to help him reign supreme in his kitchen.  

More recently Grant was fortunate to have been chosen to cook for Prince Charles at Lampeter in Carmarthen, and has been selected to appear on ITV, BBC and S4C television programs and featured in various Cookery Books accompanying these television series. Grant was asked to compete on ITV's Britain’s Best Dish in December 2011 and he won his heat, cooking Welsh Black Beef. He appeared on a BBC 2 programme "Our Food" in April 2012 hosted by Giles Coren, where once again Grant had chance to demonstrate his culinary expertise.

Grant is justifiably proud of inclusion in the Good Food Guide 2012 and 2013.

We are fortunate to have a new key member join our team as Second Chef - Clare - who has recently arrived.  We are all very excited as she has excellent pedigree having moved from Cornwall where she worked as assistant chef at Jamie Oliver's "Fifteen" Restaurant. 

She loves to experiment with all the local produce up here so watch this space for developments and we are chuffed to know that Grant and Clare will be producing some magnificent culinary delights to satisfy our wonderful clientele. 

Clare was previously part of the team who set up Radio Café’s Tapas evenings in Oswestry.  Prior to that, she was employed at Jamie Oliver’s Fifteen Cornwall Restaurant in Watergate Bay, for 4 years, where she mentored disadvantaged young adults, on which the extremely popular TV programme was based.

Clare originally trained as a tailor but some 11 years ago she moved to the Highlands of Scotland and diverted her creative skills into cooking.  She is passionate about food and being self taught, this strong passion has driven through a variable career, leading to her now settling on the Shropshire/Welsh Borders to work alongside Head Chef Grant Williams who is already a Celebrity Chef, having appeared regularly on S4C, also on ITV’s Britain’s Best Dish in December 2011 and Giles Coren’s Our Food on BBC2 in April this year.  New menus are being created and Grant is enjoying having the input from Clare to share his enthusiasm and assist in producing the gourmet delights which The West Arms is widely renowned for….