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Stephen Terry’s much-lauded inn-with-rooms is custom-built for just about any socialising opportunity (special-occasion or otherwise): there’s plenty for those who enjoy wallowing in oak-beamed pubby rusticity, while others feel right at home amid the varnished wood furnishings and affluent leather sofas. The kitchen thinks big when it comes to local sourcing and bullish contemporary flavours, but also satisfies diehards who get their kicks from plates of pork and venison terrine, duck hash or beer-battered haddock with skinny chips. Overall, the emphasis is on gutsy high-end cooking and flashy presentation without prissiness – as in roast hake and braised octopus with white bean and chorizo fabada, braised rabbit with deep-fried polenta or a veggie riff involving roast butternut squash and char-grilled tenderstem broccoli with locally made feta, savoury granola, yoghurt and deep-fried sage leaves. To finish, check out the ripe Welsh cheeses or take your cue from the calendar with, say, poached Evesham rhubarb, soft-baked cheesecake and shortbread crumble. Head to the bar for real ales or peruse the substantial list of reasonably priced wines.
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