Part of the pleasure of running a restaurant in a National Park is the access it gives to locally-produced food of the highest quality. Our chef, Robert Duggan, uses beef, pork, venison and lamb which is raised and fattened on the hillsides surrounding Crickhowell. It is also locally slaughtered at Talgarth (near Brecon). It's a very personal business which produces some very tasty cuts.
Our fresh fish comes up from Plymouth every day via our supplier Moby Nick. And we don't neglect vegetarians with our menu and specials board offering several attractive options to fish, fur and fowl.
Sunday lunch is mainly a roasting event with a few imaginative alternatives. Our roasts are all home-cooked and taste like it. The restaurant is closed on Sunday evenings apart from Bank Holidays, when we open on Sunday and close on Monday.
We have an inexpensive wine list featuring the most popular grape varieties sourced from both the New and Old World. A selection of wines are served by the glass. We also have two local bitters and two lagers on draught. Our bar is situated in the restaurant and is open during normal licensed hours.