Apéritif - Damson Negroni Gin from Wye Valley & Sparkling Wine £12.50

Valencia almonds fried in olive oil £5 Spanish Manzanilla green olives £6

Fried corn kernels £4

Sourdough bread by Alex Gooch with Netherend Farm salted butter & Spanish extra virgin olive oil made from 100% Arbequina olives £1.75 per person

Starters

Crispy breadcrumbed belly pork & black pudding, apple & mustard sauce with pickled kohl rabi & dandelion £12

Provencal style fish soup with gruyere cheese, crostini and rouille £11

Black Mountain Smokery smoked salmon with cucumber in dill & mustard dressing, marinated anchovies and toasted sourdough £15

Bubble ‘n’ squeak with a fried egg, chipotle mayo & char-grilled streaky bacon £10

Tender braised cuttle fish with chickpeas, fennel, chilli, celery, tomato, poached hens egg, aioli and crostini £12

Chanterelle & oyster mushrooms on grilled sourdough with barba di fratte, smoked bacon, garlic, parsley and chilli £14

Puntarelle and barba di fratte alla Romana on deep fried polenta £11

Cauliflower soup, cheddar cheese, fresh chives, Welsh extra virgin rapeseed oil £9

Ox tongue on grilled sourdough with celeriac remoulade and dandelion tossed in pickled walnut dressing (my favourite!) £10

Spaghetti with fresh white Devon crab meat, courgette, radicchio, chilli, garlic, barba di fratte, mint, basil, parsley, braised puntarelle, anchovy & lemon £16

Duck hash – Shredded confit duck legs & livers, fried potatoes & onions with a slow poached duck egg & Seville orange marmalade gel, gem lettuce and blood orange

Salt baked beetroot, roast heritage carrots, warm goats cheese sauce, grilled gem, trevise and castel franco lettuces, balsamic and savoury granola £12

Deep fried Jerusalem artichokes, roast Delicia squash & crumbled Bristol made pickled ewes milk cheese (which is the same as feta but beta ) with capers, fresh chilli, barba di fratte and Italian Winter leaves £11

Main Courses

Braised lamb shoulder Rotolo (a kind of rolled lasagne), lamb ragu and crispy breast of Brecon lamb with Winter greens cooked with chilli, garlic, onion, mashed potato, deep fried Jerusalem artichokes and salsa verde £33

Pan fried stone bass with deep fried polenta, braised lentils in stock with smoked bacon, rock samphire butter, char-grilled purple sprouting broccoli, Puntarelle & barba di fratte alla Romana with chilli and Italian leafy lemon £28

The Hardwick ‘Big kahuna Burger’- char-grilled 5oz Herefordshire beef patty & salt beef hash with Monterey Jack cheese, smoked streaky bacon, Frankie’s tom8oe sauce, mushroom ketchup, chipotle mayo & lettuce. Served with pickles and skinny fries or triple cooked chips £21

‘Inside out’ free-range chicken Kiev on braised fennel with chilli, garlic & lemon, rainbow chard and cavolo nero £24

Char-grilled dry aged ‘Welsh Black’ pork chop from Forest Coalpit with deep fried polenta, mashed potato, hispi cabbage and wild mushrooms in a chicken & grain mustard velouté £28

Char-grilled ribeye (8oz) of Herefordshire beef with triple cooked chips or skinny fries, portobello mushroom, roast plum tomato and peppercorn butter £33

Gnocchi alla Romana, deep fried Jerusalem artichokes, char-grilled tender stem broccoli, Cashel blue cheese sauce with grilled trevise & castel franco lettuce, oyster and chanterelle mushrooms £21

On the side – Skinny fries £4 Triple cooked chips £5 Pembrokeshire New potatoes £4 Mashed potato £4 Tender stem broccoli with raisin, caper & pinenut butter £4.50 Mixed Winter leaf salad £5 Puntarelle & barba di fratte alla Romana £6

Desserts

Chocolate (58%) mousse, Pembrokeshire Sea salted caramel sauce and a coco nib biscuit £10

Vin Santo, house made cantuccini biscuits £12

Lemon crunch £9

Raspberry jam Bakewell tart with raspberry ripple ice cream £8

Affogato £7

Stem ginger pannacotta and forced rhubarb jelly £9

Gorwydd Caerphilly and Shropshire Blue, cheese biscuits and apple chutney £13

Rum ‘n’ Raisin Ice Cream with a shot of Welsh Barti spiced rum made with Pembrokeshire seaweed £9

House made ice creams @ £3 per scoop

Starters

Crispy breadcrumbed belly pork & black pudding, apple, vinaigrette of cabbage & grain mustard £12

Black Mountain Smokery smoked salmon, deep fried avocado, pickled cucumber, baked lemon, crème fraiche £14

Isle of Wight tomatoes & courgette panzanella with chilli, garlic & anchovy, sourdough croutons, fried Homewood Farm haloumi £12

Char-grilled squid, chorizo & Jersey Royal potatoes, green olives, sherry vinegar & squid ink dressing £14

Cauliflower soup, rarebit croquette, chives, Welsh extra virgin rapeseed oil £10

Spaghetti, fresh Devon white crab, tomato, basil, mint, chilli & garlic £15

Wye valley asparagus, sauce gribiche £14

Duck hash, poached duck egg, duck heart, radish & orange £12

Main Courses

A taste of Brecon lamb. Slow cooked shoulder, ragu & crispy belly with Italian broad beans, peas, Wye Valley asparagus, potato gnocchi, salsa verde and braising juices £32

Pan roasted, line caught, Gower Peninsular seabass with my ratatouille, deep fried polenta, rocket and leafy lemon £28

‘Inside out’ chicken Kiev on braised fennel & rainbow chard £25

Pan fried tomato risotto, broad beans, peas, asparagus, crispy avocado, buffalo mozzarella (optional), rocket & green olive £23

Char-grilled 8oz Herefordshire Jonny Morris beef ribeye steak with green peppercorn butter (Cooked perfectly pink or well only. The ribeye is composed of two muscles joined together by tasty marbling) Served with either triple cooked chips or skinny fries, grilled tomato, king oyster mushroom & salsa verde £34

On the side – Tripple cooked chips £6 Skinny fries £4 Seasonal greens £6

Green salad £5

Desserts

Lemon crunch £9

Chocolate mousse, Pembrokeshire sea salt, caramel, honeycomb £9

Panna cotta, stem ginger, Wye Valley forced rhubarb, shortbread crumble £9

Quickes Cheddar, house made Eccles cake £10

Vin Santo, house made cantuccini biscuits £12

Affogato £7

Sorbet by Fire & Ice of Narberth, Pembrokeshire £2.50 each

House made ice cream £2.75 each

Starters

Cauliflower soup, cheddar & chives

Bubble & squeak, grilled smoked streaky bacon, fried egg and chipotle mayo dressing

Deep fried Jerusalem artichokes, roast Italian Delicia squash & crumbled Bristol made pickled ewes milk cheese (which is the same as feta but beta) with capers, fresh chilli and Italian Winter leaves

Main Courses

Slow cooked shoulder of pork, haricot beans cooked in tomato with chorizo, deep fried polenta, mashed potato & Winter greens

Natural smoked haddock on Winter greens with mashed potato, poached egg and grain mustard sauce

Gnocchi alla Romana, deep fried Jerusalem artichokes, char-grilled tender stem broccoli, Cashel blue cheese sauce with grilled trevise & castel franco lettuce

Puddings

Lemon crunch 

Raspberry jam Bakewell tart with raspberry ripple ice cream

Affogato

Three courses: £35

Apéritif - Damson Negroni fizz £12.50

Fried Spanish corn kernels £4

Valencia almonds fried in olive oil £5

Spanish green olives £6

Sourdough bread by Alex Gooch with Netherend Farm salted butter & Spanish extra virgin olive oil made from 100% Arbequina olives £1.75 per person

STARTERS

Crispy breadcrumbed belly pork & black pudding, apple & mustard sauce with pickled kohl rabi & dandelion

Provencal style fish soup with gruyere cheese, crostini and rouille

Chanterelle & oyster mushrooms on grilled sourdough with barba di fratte, smoked bacon, garlic, parsley and chilli

Puntarelle and barba di fratte alla Romana on deep fried polenta

Cauliflower soup, cheddar cheese, fresh chives, Welsh extra virgin rapeseed oil

Ox tongue on grilled sourdough with celeriac remoulade and dandelion tossed in pickled walnut dressing (my favourite!)

Salt baked beetroot, roast heritage carrots, crumbled Bristol made feta cheese, grilled gem, trevise and castel franco lettuces, balsamic and savoury granola

Deep fried Jerusalem artichokes, roast Delicia squash & crumbled Bristol made pickled ewes milk cheese (which is the same as feta but beta ) with capers, fresh chilli, barba di fratte and Italian Winter leaves

MAIN COURSE

Slow cooked shoulder of local pedigree pork with crackling, roast potatoes, Sunday veg, gravy and apple sauce or haricot beans with parsley & parmesan, fried egg and char-grilled tender stem broccoli

Gnocchi alla Romana, deep fried Jerusalem artichokes, char-grilled tender stem broccoli, Cashel blue cheese sauce with grilled trevise & castel franco lettuce, oyster and chanterelle mushrooms

Natural smoked haddock on Winter greens with mashed potato, poached egg and grain mustard sauce

‘Inside out’ free-range chicken Kiev on braised chard, cavolo, spinach & fennel with deep fried polenta ‘chips’

Roast topside of Johnny Morris Herefordshire beef with Yorkshire pudding,

roast potatoes, seasonal vegetables and gravy

The beef is served pink. If you would like it well done, not a problem, just ask.

PUDDINGS

Lemon crunch

Chocolate mousse, Pembrokeshire sea salt, caramel, Neals Yard Creamery crème fraiche and Hardwick honeycomb

Stem ginger pannacotta and forced rhubarb jelly

Affogato

Raspberry jam bakewell tart with raspberry ripple ice cream

House made ice creams and sorbet

Gorwydd Caerphilly & Shropshire Blue, cheese biscuits and apple & apricot chutney

Starters

Cauliflower soup with cheddar  £5

Black Mountain smokery Smoked salmon, lemon, toasted Alex Gooch sourdough and Netherend Farm butter  £6

Grilled pork meatloaf, fried egg and Frankie’s tom8oe sauce £5

Main courses

Brecon lamb shepherd’s pie, seasonal greens  £10

Char-grilled beef burger, Monterey Jack cheese, bacon, lettuce, mushroom ketchup, tomato sauce, skinny fries  £10

Breadcrumbed haddock, skinny fries, peas, tartar sauce and lemon  £10

Potato gnocchi, spring greens, parmesan and butter   £9

Spaghetti, Fwank’s tom8oe sauce and parmesan   £8

Desserts

Two scoops of house made ice cream   £5

Chocolate brownie & vanilla ice cream ‘Alaska’  £6

Lemon curd & fool with shortbread crumble   £5

Panna cotta with seasonal fruit  £6