Thatched character pub with a cosy range of small rooms, making a memorable spot for a drink
The good pub guide review
One of Wales's oldest taverns (dating back to the 14th c) greets you with its fetching thatched roof, low-beamed little rooms, open fires including one in an inglenook with antique oak seats built into the stripped stonework, and other seats and tables worked into a series of small, chatty alcoves. Outside, rustic seats shelter peacefully among tubs and troughs of flowers, with stone tables on a terrace, and a path leads invitingly from here to the shingle flats of the nearby estuary. The front bar has an ancient lime-ash floor and keeps regulars Brains Bitter, Theakstons Old Peculier, Wadworths 6X and Wye Valley HPA on handpump, alongside a frequently changing local guest from the Otley Brewery in Pontypridd, Celt Experience in Caerphilly, Vale of Glamorgan Brewery in Barry or Gower Brewery. Their cider range is courtesy of local producers Gwynt-y-ddraig. Unsurprisingly, the pub can get very full in the evenings and on summer weekends.
The good pub guide food review
The pub has long cultivated a reputation for tasty food: nothing too fancy, but all well executed. Dishes included flaked smoked mackerel with lamb's lettuce and orange salad, ham hock terrine with piccalilli, crispy saffron arancini with mozzarella and garlic and herb mayonnaise, steak and Theakstons ale pie, beef fillet and mushroom stroganoff, Thai green chicken curry, spinach and ricotta ravioli, and desserts such as sticky toffee pudding with toffee sauce and vanilla ice-cream and plum and frangipane tart.