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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.
Two honors, in evidence:
The record strongest first
- Top 50 Gastropubs 2026 · #59 · Top 50 Gastropubs
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we score
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