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Six miles of single-track road separates this former drovers' inn from Hay-on-Wye, which tells you something about the kind of quiet it keeps. Flagstone floors, slate walls, and open fires set the tone for farm-to-fork pub cooking that runs on meat from the owners' regenerative farm and produce from the surrounding Black Mountains valley. Dogs are welcome in the bar, cabins sit on the grounds, and the Sunday roast is not negotiable.
The awards strongest first
- Top 50 Gastropubs 2026 · #59 · Top 50 Gastropubs
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Smoked haddock fritters
“Customers can enjoy some innovative dishes on the menu starting with smoked haddock fritters with curry mayo or radicchio, pickled pear, goats curd and hazelnuts.”
Top 50 Gastropubs, 2026 -
Hogget faggot
“hogget faggot with white beans, onion gravy and crispy onions and Cornish cod, mussels, cider sauce, chestnut crumb and sprouts.”
Top 50 Gastropubs, 2026 -
Laphroaig whisky and honey parfait
“desserts include Laphroaig whisky and honey parfait, raspberries and roasted oats and stitchelton, port soaked prunes and oatcakes.”
Top 50 Gastropubs, 2026
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