Folklore, foraging and flavour guide your visit to this proudly Welsh restaurant. Occupying a lovingly converted former bank, there is a real sense of warmth to the place, with the passionate chef recounting stories while serving and bringing round ‘top ups’ of sauces and ingredients as you dine. From expertly foraged produce to Salt Marsh mutton, local ingredients bring with them a great burst of flavour in dishes like slow-cooked duck egg yolk with a yolk and fungi sauce. Extend your experience by joining one of their occasional foraging days.