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Although this Anglesey favourite (circa 1472) changed its name from the rather archaic Ye Olde Bull’s Head to the more truncated Bull – Beaumaris, it still boasts original timbers, open fires and displays of antique weaponry (notably in the bar). However, you’ll notice that the old warhorse has moved with the times, especially if you opt for serious dining in The Loft. Shoehorned into the eaves of the building, this dramatic space is strikingly designed with arty partitions, bold paintwork, mirrors and a skewed ceiling – a dressed-up backdrop for head chef Andy Tabberner’s ambitious modern food. There are always plenty of intriguing ideas for those who want to explore the byways of contemporary cuisine: rabbit loin with squid, chorizo and fennel; roast fillet of Dover sole with asparagus, elderflower and orange; Creedy Carver duck breast with cauliflower, cumin and pineapple, for example. The dessert line-up also delivers picture-pretty plates such as white chocolate cheesecake with rhubarb and pink Champagne. More informal food is available in the conservatory-style Coach brasserie.
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