Welsh lamb, beef and trout at lunch and in the evening, and a Sunday roast in five sittings with the covers left on the website
The restaurant and the Sunday roast
A thirty-six-cover dining room off the bar with a short menu that changes with the month: Welsh lamb from the farm up the hill, beef from Brecon, trout from the Usk, a pie, a fish, a vegetarian main that is not an afterthought, mains from £14.50. On Sundays the roast runs in five sittings from half past twelve, twenty-four covers a sitting, £18 for one course, and the roast page shows the covers left in each sitting.
The restaurant is the old parlour and the room behind it, thirty-six covers, candles, no music, and a menu that fits on one side of a card because Gwen would rather cook eight things properly than thirty badly. The lamb comes from the farm you can see from the Sugar Loaf room, the beef from a butcher in Brecon, the trout from the Usk when the season allows, and the vegetables from a grower in Llangynidr.
Lunch is noon to half past two and the evening is six to nine, with the bar doing a sandwich and a bowl of cawl at any other hour it is open. The menu changes on the first of the month: two starters, five mains (always a lamb, a beef, a fish, a pie and a vegetarian dish that is a dish rather than the sides), three puddings and Welsh cheeses. Mains from £14.50 for the pie to £26 for the rack of lamb. Children can have a half portion of anything for half the price, which is more honest than nuggets.
Sunday is the roast, and the roast is booked by the sitting: 12:30, 1:00, 1:30, 2:30 and 3:30, twenty-four covers each (twenty in the last), and the roast page on this website shows how many covers are left in each sitting for this coming Sunday so you can see before you ring whether the one o'clock has gone. Beef from Brecon cooked pink, pork with crackling, a nut roast that is ordered by people who eat meat, Yorkshires the size of a hat, roast potatoes in beef dripping (or oil for the nut roast), five vegetables, and gravy in a jug on the table. £18 for the roast, £24 with a starter or a pudding, £29 with both, under-twelves £9. Book by the sitting on the booking page or at the bar; walk-ins take whatever is left.
What is included
- A one-card menu that changes monthly
- Welsh lamb, Brecon beef, Usk trout
- A vegetarian main that is a main
- The Sunday roast in five sittings
- The covers left in each sitting, on the website
- Half portions for children at half price
What it costs
Mains from £14.50 at lunch and in the evening; the Sunday roast £18 for one course, £24 for two, £29 for three, under-twelves £9. Breakfast for non-residents £12. The rooms page has every room's six rates and tonight's picked out; the roast page has the sittings with the covers left.
Questions about restaurant and roast
Do I have to book the roast?
For the one o'clock and half past one, yes, usually by Thursday. The roast page shows what is left in each sitting; if your sitting shows covers, ring or use the form and it is yours.
Is there a vegan option?
The nut roast is vegan on request (the gravy and the potatoes are done in oil for it), and there is always a vegan main on the weekday card. Say so when you book and the kitchen is ready for it.
A room with the rate on the page, a roast with the covers left, a bar with the village in it.
The rooms page works tonight's rate out from the clock, the roast page shows what is left in each sitting, and one form books either, a table, the barn or Christmas. Nia replies within the hour while the bar is open; nothing is charged until we confirm.