Charming stone-built pub with interesting, carefully furnished rooms, a thoughtful choice of food and drink, friendly atmosphere and seats by the water
Bar food times: 12-8.45; 12-9.15pm Fri, Sat; 12-8 Sun
Restaurant times: As above
Typical main dish: lamb rump with fondant potato, peas, broad beans, feta and salsa verde
Typical main dish price: £19.95
Average two course evening meal price: £25.00
- Cask ales (5)
Price of cheapest bitter: £3.90
Name of cheapest bitter: Station Bitter
Child restrictions: Children allowed in restaurant if seated with adults
- Dogs allowed in the bar
The good pub guide review
In a pretty setting almost alone by a church and on the banks of the River Dee, this is a lovely 17th-c golden-stone inn with seats and tables on a terrace overlooking the water. Inside, the beamed and flagstoned interior has been carefully refurbished while preserving its old-fashioned charm and easy-going country atmosphere. A rambling warren of rooms includes the chatty bar with armchairs next to a fine old range, a group of high chairs around a central, equally high barrel table and chairs by the counter where courteous, helpful staff serve five real ales on handump such as Salopian or Weetwood with at least three regional beers (from Wales, Shropshire and Cheshire) and an impressive 30-plus wines by the glass; they also distil their own gin, the Spirit of Erbistock. There are more open fires, a woodburner and a varied and attractive mix of chairs, settles and built-in wall seats around polished tables on rugs and floorboards in the other dining areas. The walls (bare stone in part) are hung with mirrors, framed prints and photographs and a stag's head; do note the elegant antler chandelier.
The good pub guide food review
The pub is clearly passionate about its food, which is attractively presented with local ingredients to the fore and an emphasis on game and fish. Typical dishes are pheasant and parsnip rösti with damson jam, salmon ballotine with poached egg, avocado purée, capers and pickled cucumber, Korean chicken, prawns and pak choi with noodles, roast hake with caper butter, crushed new potatoes and rainbow chard, wild mushroom pappardelle with garlic and sage cream, pub classics such as beer-battered fish and chips, steak burger and fish pie, and desserts such as sticky toffee pudding and popcorn pannacotta.
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