The Stonemill

This converted, 16th-century barn sits at the heart of a cluster of ivy-clad farm buildings. The interior has been beautifully styled to make the most of beams, stonework & the odd bit of farming memorabilia, without descending into rustic cliches. Locally sourced produce as you would expect is key & many of the items on the menu are homemade. Lunchtime could bring steamed mussels, an open sandwich of roasted Longhorn beef with homemade horseradish sauce, or a Welsh cheese ploughman’s. An evening meal, meanwhile, might start with hot smoked salmon with fennel coleslaw & lemon oil or roasted pigeon breast with pancetta crisps, Jerusalem artichoke puree & savoy cabbage, followed by fillets of pink bream with char-grilled Mediterranean vegetables, pistachio crumble & provençal sauce, or caramelised gnocchi with sea spinach, roasted pine kernels & four cheese sauce.