A family business has been run on this 17th Century premises for three generations. For many years it was a butcher's shop, the current incarnation of which now sits two doors down, and today Sommelier Vicki has taken on the mantle to run it as this sweet restaurant with her husband Richard. His dishes are founded on excellent quality ingredients, with the meat from the family butcher's unsurprisingly being a stand-out – like the supremely flavoursome Welsh Black beef. Low-ceilinged rooms and exposed beams add to the charm.