Sunday roast

The roast is the one thing on the menu that never changes, because the week we changed it we got letters. Beef, lamb or chicken, the potatoes in dripping, the Yorkshire from Lowri's grandmother's recipe, and more gravy when you ask.

The beef is a rib of Vale beef, roasted on the bone and rested for an hour, carved pink unless you say otherwise. The lamb is a shoulder from Llanblethian, cooked slowly from early morning until it falls apart. The chicken is a free-range bird from Pembrokeshire, roasted whole and jointed to order. Every plate gets potatoes roasted in beef dripping, a Yorkshire pudding, carrots, greens, a cauliflower cheese for the table and a jug of gravy; vegetarians get a proper nut roast with a vegetarian gravy and everything else.

Starters are three of the week's, puddings are Lowri's with the chocolate tart and a crumble, and the wine list has four reds by the glass chosen for roast beef. Tables are seated from noon to 2:30 and nobody is moved on; the last pudding goes out around four. Children have a half roast for £12 with ice cream after. The forty covers go about two weeks ahead and the back room goes a month ahead for family Sundays.

In short

• Vale beef, Llanblethian lamb or free-range chicken
• Potatoes in dripping, Yorkshires, five vegetables
• Nut roast and a fish dish always on
• Cauliflower cheese for the table
• Children's half roast £12
• No second sittings; the table is yours

Prices and booking

Two courses £26, three £32; children two courses £12. A nut roast and a fish dish are always on. Last tables at 2:30; the room is yours until four. Prices include VAT. A 10% service charge goes entirely to the staff and can be taken off. This week's menu is on the menu page; the regular nights are on the what's on page.