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The pub runs its own smallholding, kitchen garden, and bakery, so when the menu changes twice a day at this Welsh gastropub, it's because something was just harvested. Tom Watts-Jones trained at London's Anchor & Hope and brought that ethos to the Vale of Glamorgan, making everything from cultured butter to fresh pasta in-house. Sit in the bar, dining room, or garden for cooking that's unfussy but clearly serious about its ingredients.
The awards strongest first
- Top 50 Gastropubs 2026 · #96 · Top 50 Gastropubs
One number, weighted & current 79
How we scoreThe dishes from the writeups
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Cardigan Bay crab risotto
“You might find the likes of Cardigan Bay crab risotto, crispy pig cheek with chicory, mustard and pickled apple or wild duck, bacon and beetroot.”
Top 50 Gastropubs, 2026 -
Crispy pig cheek with chicory
“You might find the likes of Cardigan Bay crab risotto, crispy pig cheek with chicory, mustard and pickled apple or wild duck, bacon and beetroot.”
Top 50 Gastropubs, 2026 -
Wild duck, bacon and beetroot
“You might find the likes of Cardigan Bay crab risotto, crispy pig cheek with chicory, mustard and pickled apple or wild duck, bacon and beetroot.”
Top 50 Gastropubs, 2026 -
Plum souffle
Top 50 Gastropubs, 2026
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