Find this good restaurant/hotel hidden away up the Ceiriog Valley, away from the hustle and bustle of modern life. It was originally a drovers inn, and this still shows in its unspoilt atmosphere of low ceilings, timber beams and the occasional horsebrass. While in winter you can relax after your meal in from of an inglenook log fire.
Local produce figures prominently with the likes of Breast of Pigeon, wrapped in Bacon with Watercress and Poached Pear Salad; Crab, Prawn and Trout Fishcake with Sweet Chili Sauce; Mussel and Crevette Tart with Chervil and Parsley Butter Sauce and Smoked Duck with Roast Walnuts and Orange with a Redcurrant and Port Dressing among the starters.
Maybe to be followed by Medallions of local Beef with a Confit of Shallots and Woodland Mushrooms and a Burgundy Sauce; Organic Lamb with Shallot and Butter Sauce; Fillet of Turbot with Crayfish Tails, Spinach and a Champagne Sauce or Breast of Honey-Roasted Duck with a Wild Damson Sauce.
A short list of desserts might include Dark Chocolate and Brandy Terrine and Strawberry and Vanilla Pannacotta or you might be tempted by their selection of Artisan Cheeses.
An overnight stay in one of their comfortable bedrooms would complete your visit.
- Food Style: Modern Welsh
- Lunch: Sun 12.00-14.00; mains £9.00 to £17; plus bar menu
- Dinner: all week; 19.00-21.00; set D £27.95 (2 courses), £32.90 (3 courses); mains £9 to £17
- Seats: 50, plus 40 outside
- Wine: a comprehensive list kicks off at £15.95; plus a good choice by the glass
- Children's portions: Yes, when possible
- Wheelchair access: Yes, but not lavatory
- Directions: See the map at the top of the page - or from Chirk, take the B4500 up the Ceiriog Valley
- Parking: Yes
- Closed: L Mon-Sat; check Christmas openings