Good Food Guide 2017

Posted by | Awards | March 23, 2017

Since Jackie and John Hatton-Bell took over this long-established restaurant it’s been pretty much business as usual – retaining the stripped-back charm and plenty of rustic edges of the previous owners.  The kitchen continues to keep things simple and local, the cooking remains restrained and respectful of the raw materials.  Leek and pea soup with crumbled Perl Las cheese, followed by rolled shoulder of Welsh Lamb with ‘Molly Parkin’ parsnips, roast carrots and red wine jus are typical offerings.  The wine list opens at £19.