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Good Pub Guide Recommended
A new chef-patron has taken over this neat inn and the cooking is very good indeed. The beamed bar with dark slate flagstones rambles happily around to provide several tempting corners, with an antique high-backed settle in one and high stools around a matching chest-high table in another. This opens into three cosily linked dining rooms on the left, with high panelled wainscoting. Wye Valley Bitter and Butty Bach and a guest such as Kingstone Challenger on handpump and several wines by the glass; background music, darts and TV. The neat back grass has picnic-sets. The four bedrooms (named after local rivers) are very eco-minded, with a biomass boiler and rainwater recycling system. The nearby castle ruins are interesting and the unique romanesque church even more so.
Good Pub Guide Food
Cooked by the landlord, the well liked food includes sandwiches, twice-baked cheese soufflé, mussels with pancetta and tarragon cream sauce, mustard-roasted ham and free-range eggs, beer-battered hake and chips, chicken with thyme-roasted root vegetables and parsnip crisps, local venison with beetroot and rosemary dauphinoise and redcurrant jus, and puddings such as warm chocolate fondant and bramley apple, cinnamon and oat crumble; they also offer a two and three-course set lunch menu.