The Bell at Skenfrith

Once a run-down local on the banks of the Monnow, this restaurant with rooms now has log fires, flagstones & sofas in the bar & a more formal dining room, plus eight beautifully appointed bedrooms named after fishing flies. Chef David Hill is spoilt for choice when it comes to local produce. Gloucester Old Spot pork, free-range duck & fish keep the creative juices flowing, while an organic kitchen garden contributes vegetables, herbs & salads. Expect starters of expertly timed rabbit with savoury puy lentils or tuna carpaccio, followed by pan-roasted Monmouthshire lamb rump with lyonnaise potatoes & sauteed savoy cabbage, & finish with summer berry pudding & clotted cream or a great cheese selection. The wine list is exemplary.