THE THREE AA star family-run Evesham Hotel has introduced its new spring weekday lunch menu.

The hotel off the Waterside, Evesham, was once a Tudor farmhouse and has been run by the Jenkinson family since 1975. It is well known for its extensive hot and cold buffet.

The new menu will run alongside the buffet and includes tempting dishes like salmon and prawn tian or herb rolled goat’s cheese to start, with main dishes including slow cooked ham hock, braised local beef and Evesham Hotel fish pie.

There is a selection of sweets to finish and an extensive vegetarian menu for those who prefer a meat and fish free meal.

General Manager David Field said "We like to refresh our menu at different points in the year to ensure our food options remain seasonal and returning guests are provided with varied choices.

"The spring menu is full of locally sourced fresh produce and excellent dishes created by our very own head chef Paul Napper.

"The hotel also has its private pool where diners can have a swim. It is great fun for families and for those looking to burn up some calories before enjoying lunch!"

The Evesham Hotel stands in two and a half acres of secluded grounds and is full of unique style and character.