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In the heart of Abergavenny, this sixteenth-century coaching inn has bags of traditional charm but also sports stylish modern touches and upmarket accommodation. The kitchen sets out to please
allcomers with menus that run from light lunchtime bites (Swansea Bay mussels with white wine, leeks and garlic, or Welsh rarebit with tomato chutney) to more elaborate plates of poached duck egg
with glazed ham, spinach and shiitake mushrooms on toast with hollandaise, or loin, rib and faggot of Monmouthshire beef with greens, creamed potato and cawl jus. Further care and attention goes
into desserts, which might include baked vanilla cheesecake with fruit compote, or treacle and almond tart with crème anglaise. Kids have their own mini menu, while drinkers can imbibe from a
decent choice of beers and wines.
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