BENNETT’S ice cream from Worcester and ales from the Wye Valley Brewery near Bromyard are just two of the local products to be found at the newly opened Cow on the Hill restaurant at Bromsgrove’s Holiday Inn hotel.

The new restaurant offers a steak and grill menu with the emphasis on provenance of ingredients – all the steaks are from beef matured and grass fed on organic pastures in Northern Ireland’s Glenarm Estate.

The cuts of beef are extra-aged in a Himalayan Salt Chamber using a 12 ft wall of 1,000 hand-cut Himalayan rock salt bricks to dry age the meat.

Other dishes on the restaurant’s menu include Chipotle Spiced Swordfish and a rosemary infused, handmade suet crust pie with beef slow cooked in Wye Valley Ale.

Among the delicious desserts is ice cream from the renowned Bennett’s dairy farm in Lower Wick, Worcester. The cheese is supplied by Fowlers of Earlswood, Solihull - the oldest cheese making family business in England.

The drinks selection includes 15 different gins and a range of craft and quality beers from around the world, alongside local cask ales from the Wye Valley Brewery.

The Cow on the Hill restaurant manager Helen Rose said: “We’re delighted to announce the opening of The Cow on the Hill at Holiday Inn Birmingham – Bromsgrove. We know customers will be excited by this new local dining option and we look forward to surprising and delighting hotel guests with the opportunity to enjoy this premium quality food as part of their stay.”