Mature beech trees & fine lawns front this Georgian restaurant with rooms, where the unfussiness & comfort of the decor extend to the excellent service & food. Regulars from near &
far are attracted by Chris Chown’s daily changing menus of dishes reflecting both season & locality. Amusing & delicious appetisers of Kentucky fried guinea fowl (confit wing tip served
with coriander relish) may precede an exemplary truffled mushroom tart with rocket & salami, followed by fragrant mountain lamb with Welsh onion cake & intense rosemary jus, or beautifully
timed seared sea bass with caramelised chicory & vanilla sauce. Bara brith (Welsh fruit bread) & butter pudding with whisky ice-cream is a signature dessert. Surprise & quality
characterise the wine list, too, whether you choose a zingy Galician Albarino or a giant claret. Note: closes between November & March.