Good Pub Guide Recommended
Contemporary and classy, this well run dining pub is a civilised place for a first class meal - or even better, a relaxing break. The bedrooms are comfortable and tastefully decorated and the hearty breakfasts nicely informal: you make your own toast and help yourself to home-made marmalade and jam. The back bar is quite pubby in an up-to-date way, with four leather sofas around a low table on pitted quarry tiles by a high slate hearth with a log fire; behind them are mixed stripped seats around scrubbed kitchen tables on bare boards, and a bright blue and ochre colour scheme with some modern prints. The acoustics are pretty lively, due to so much bare flooring and uncurtained windows; background music, board games and plenty of books. Efficient staff serve a fine choice of drinks, many from smaller, independent suppliers, including a thoughtful choice of wines that varies through the seasons (with 16 by the glass and carafe), welsh spirits, cocktails, local bottled cider, locally sourced apple juice, non-alcoholic cocktails made with produce from their garden, unusual continental and local bottled beers and a range of sherries. Four real ales such as Celt Experience Golden Age, Tiny Rebel Urban IPA, Wye Valley Butty Bach and a guest from Brecon are on handpump. The two smallish front dining rooms that link through to the back bar are attractive. On the left: mixed dining chairs around mainly stripped tables on flagstones and white-painted rough stone walls, with a cream-coloured Aga in a big stripped-stone embrasure; on the right: similar furniture on bare boards, big modern prints on terracotta walls and smart dark curtains. Children can play with the landlady's dog and visit the chickens in the henhouse. Dogs may sit with owners at certain tables while dining. Seats and tables outside; good wheelchair access.
Good Pub Guide Food
Using produce from their own organically certified kitchen garden, other carefully sourced seasonal ingredients, game from local shoots and produce from nearby farms, the accomplished and imaginative food includes potato gnocchi with wild rabbit, corn and pancetta, cured salmon with pea and broad bean caesar salad, pea and feta cheese risotto, duck and pork cassoulet with grilled squash and parmesan, venison haunch with pancetta, black pudding, chanterelles and hazelnut sauce, monkfish with grilled leeks, baby onions, broccoli and peppercorn sauce, and puddings such as treacle tart with milk ice-cream and chocolate marquise with armagnac custard.