In this room on the first floor of a pub, it's all about cooking over fire - the stove, grill and oven were all hand-built to chef-owner Tomos Parry's own specification. Whole turbot, grilled in a handmade basket over lump wood charcoal, is a speciality but there are plenty of other dishes to enjoy, some inspired by his Welsh heritage.
- MICHELIN guide inspectors
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