Interesting historic inn with a rambling bar, stylish brasserie and restaurant; well equipped bedrooms in two different locations
- Separate restaurant
- Sandwiches sold
Bar food times: 12-9
Typical main dish: dry-aged Welsh beef burger with bacon jam, smoked cheddar and spiced fries
Typical main dish price: £17.00
Average two course evening meal price: £25.00
- Speciality beers
- Cask ales (2)
Price of cheapest bitter: £3.85
Name of cheapest bitter: Bass
Number of bedrooms: 10
Bedrooms cost between £111.00 and £165.00
Child restrictions: Children welcome
- Dogs allowed in the bar
The good pub guide review
Previous visitors to this dignified 15th-c inn have included Samuel Johnson and Charles Dickens. Nowadays, an amiable mix of customers fill the charming beamed bar, with its fine log fire and reminders of the town's past including a rare 17th-c brass water clock, a bloodthirsty array of cutlasses and even an oak ducking stool tucked into a snug alcove. Seats include comfortable low settles and leather-cushioned window seats, and there are lots of copper and china jugs. You're at the heart of historic Beaumaris here and close to the impressive castle. Courteous staff serve the likes of Bass, Sharps Doom Bar and local guests such as Purple Moose and Conwy on handpump, more than 20 wines by the glass (and 100-plus by the bottle), several cocktails and mocktails and a fine gin collection with interesting tonics. Board games too. A stylish brasserie (called Coach) serves an informal menu in relaxed surroundings and you can also dine outside in the adjacent courtyard. The five inn bedrooms are very well equipped; some are traditional, others more contemporary in style. There are further bedrooms in the boutique-style 17th-c Townhouse, which has disabled access.
The good pub guide food review
Making the most of their surroundings by using local meat and fish, the beautifully presented food includes lunchtime sandwiches, crispy pig with mustard piccalilli, crackling and apple jam, Anglesey smoked salmon with celeriac remoulade and soda bread, roast breast of herb-fed chicken with forestière sauce, leg croquette, Anglesey new potatoes and baby leeks, whole dressed Welsh crab with spiced fries and lemon aioli, 50-day dry-aged Welsh rib-eye steak with béarnaise sauce and chips, and puddings such as rum baba with vanilla cream and roasted pineapple carpaccio and millefeuille with mint poached raspberries.
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