Review on Clytha Arms
A centuries-old converted dower house on top of a wooded hill is the setting for this thriving country pub/restaurant, which comes complete with all the trappings of a traditional local – table skittles to play, real ales to quaff and newspapers to read. However, it's pretty clear that the food is what counts here.
Andrew and Beverley Canning pride themselves on using top-quality Welsh ingredients for dishes with a modern accent. Seared scallops come with black pasta, tomato and ginger, oysters are done in beer batter with Thai sauce and breast of duck is cooked with beetroot and sage.
Flag-waving traditionalists might applaud leek and laverbread rissoles or the Y-fenni rarebit on walnut bread, but it's the exotic ideas that stand out: wild sea bass with coconut and coriander, Caribbean fruit curry and – to finish – Sauternes cream with spiced prunes. Affordable drinking is the key to the substantial, wide-ranging wine list.
The Clytha Arms stages its own Welsh Beer and Cheese Festival over the August Bank Holiday weekend with more than 20 brews on offer. Otherwise, half-a-dozen top-flight names such as Hook Norton, Wychwood Hobgoblin and Felinfoel Double Dragon regularly appear on the handpumps.
Clytha Arms is also featured in: Michelin Guide, Good Food Guide, AA Guide
Rate this RestaurantCuisine
Gastro pub
Chef
Andrew Canning
Restaurant Opening Times
Lunch: 12.30 - 2.15pm Tue-Sat (12.30 - 2.30pm Sun)
Dinner: 7.00 - 9.30pm Tue-Sat (7.00 - 9.00pm Mon)
Accepted credit cards
Visa, Master Card