Attraction in Lichfield

Staffordshire Regiment Museum
Whittington Barracks

WS14 9PY | View map
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The collection tells the story of the Regiment and its forebears from its formation in Lichfield in 1705. It includes uniforms, equipment, weapons, medals (including 8 VC medal sets out of 13 awarded to the Regiment) and a children's hands-on area and quiz. There are special sections covering: Militia and Volunteers, Zulu War, 1st WW, 2nd WW (Airborne, Chindits, Sicily, Anzio and Normandy) and the Gulf War. Outside there are armoured vehicles, two Anderson Shelters and 100 yards of 1st WW trench with sound effects and No Mans Land. The regimental archive and library are held on site and may be viewed by appointment with the Museum Office. Schools should contact the Museum Office for details of Key Stage 2 and 3 Education Programmes.

There is also an exciting programme of temporary exhibitions. Contact the Museum Office for details or check out Staffordshire Regiment Museum on the Army Museums website.

Open Tuesday to Friday all year except Christmas and New Year period (1000 - 1600). Open Mondays on Bank Holidays (April - October). Open Sat - Sun (1230 - 1600) April to October.


Groups/Parties Welcome: Yes
Discount for Groups: Yes - £1 per head
Car Parking: Yes
Admission Price: £2
Gift Shop: Yes

More Attractions nearby

Lichfield Heritage Centre (0.24 miles)

Lichfield Cathedral (0.35 miles)

Erasmus Darwin House (0.45 miles)

Wall Roman Site (Letocetum) (2.43 miles)

National Memorial Arboretum (4.84 miles)

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Sample Menu:

Bar Menu Served 6.30pm to 8.30pm Monday to Saturday


Home Made Soup of the Day Served with a Warm Bread Roll and Butter £3.10
Broom Hall Pate with warm toast £3.50
Greenland Prawns with a Marie Rose Sauce on a bed of Iceberg lettuce £3.95

Beef Chilli
Home Made Beef Chilli Served with Boiled Rice £6.25

Fillet of Salmon
Grilled Salmon Fillet with a Light Tomato and Tarragon Sauce £6.75

Chefs Pie
Organic Chicken and Vegetable pie Topped with Puff Pastry £6.50

Sirloin Steak
Grilled Sirloin Steak Served Plain or with Peppercorn Sauce £10.95

Smoked Salmon Salad
Oak Smoked Salmon with Crisp leaf Salad, Brown Bread Roll and Butter £7.95

Bangers and Mash
Local Pork and Beef Sausages Served on a bed of Mashed Potato with Onion Gravy £6.95

Spinach and Ricotta Cannelloni in a Rich Tomato and Cheese Sauce. £7.25

All main courses served with salad/ fresh vegetables, chips/ potatoes

Table d’hote Menu with supplementary starters and main courses served Monday to Saturday 7.00pm to 8.30pm

Home Made Asparagus Soup with Herb Croutons
Mixed Leaf Salad combined with Strips of Oak Smoked Salmon
and Citrus Dressing
Parisienne of Melon and Seasonal Berries

Roast Fillet of Pork served with a Brandy and Peppercorn Sauce
Pan Fried Supreme of Chicken with Bacon, Mushroom and Red Wine Sauce
Baked Fillet of salmon Served with a Basil and Lemon Sauce

Selection of Home Made Desserts

Supplementary Starters

Broom Hall Pâté
Home Made Pork Pâté Wrapped in Smoky Bacon
Served with Red Onion Marmalade and Hot Toast £1.75 Supplement

Oriental Tiger Prawns
Pan Fried Tiger Prawns with Lemon, Ginger and Chilli Sautéed with Bamboo Shoots and Pimentos £2.75 Supplement

Goats Cheese Tartlet
Warm Tartlet of Tomato and Basil Topped with Grilled Goats Cheese Served with Seasonal Leaves £2.00 Supplement

Oak Smoked Salmon Salad
Slices of Oak Smoked Salmon Drizzled with a Cremé Frâiche
and Dill Dressing Accompanied by Seasonal Leaves £2.00 Supplement

Artichoke and Sweet Pepper Salad
Crisp Salad Leaves Tossed with Artichokes,
Roast Sweet Peppers, Croutons and Balsamic Dressing
Finished with Parmesan Shavings £1.75 Supplement

Prawn Cocktail
Greenland Prawns on a Bed of Crisp Iceberg Lettuce
Topped with Marie Rose Sauce £2.00 Supplement

Supplementary Main Courses

Breast of Norfolk Duck
Roast Breast of Norfolk Duck Garnished with
Caramelised Apples and Cider Jus £2.75 Supplement

Sea Bass Fillet
Pan Fried Sea Bass Fillet Topped with a Mediterranean
Ratatouille and Green Basil Sauce £3.00 Supplement

Loin of Wild Venison
Roast Loin of Venison Carved over a Red Wine Sauce
Finished with Forest Mushroom Ragout £2.50 Supplement

Baked Cod Fillet
Baked Fillet of Cod on a Bed of Braised Fennel Served with
Light Tomato and Tarragon Sauce £2.25 Supplement

Organic Chicken Breast
Organic Breast of Chicken Roasted with Thyme and Carved around a Small Shallot Confit Tartlet and Red Wine Sauce £2.75 Supplement

Peppered Fillet Steak
Pan Fried Fillet Steak Flamed in Brandy Finished with Cream, Mustard and Green Peppercorns £4.50 Supplement

Supplementary Main courses are cooked fresh to order.
All meat, fish and produce served in the restaurant is sourced from local suppliers. All pork, lamb, beef, chicken and duck are reared and processed in Norfolk. Most vegetables are English, when in season, and again sourced from local suppliers.

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