The recipient of a plethora of awards including four prestigious AA Rosettes and a Michelin star in the 2017 Guide, Sosban & The Old Butcher's Restaurant can be found in the heart of the small town of Menai Bridge on the Isle of Anglesey. Set in a Grade II-listed former butcher's shop and Sosban is the Welsh word for saucepan, the enterprise is run by husband and wife team, Stephen and Bethan Stevens. Stephen has worked for some big names in the industry including Marcus Wareing and Phil Howard at The Square. An unassuming shop front leads into a small dining room with just seven well-spaced tables, overlooked by the open kitchen. There's original slate panels, modern artwork adorning the walls and various articles from it's former life as a butchers.

Classically trained Stephen turns out inventive cooking, full of exciting and diverse flavours that has established the restaurant as a gem of dining destination for foodies everywhere, and for this reason reservations can be booked several months in advance. Using a scientific approach to creating the surprise four course menu with the help of taste charts, diners are offered a unique culinary journey.

Some of the dishes that have appeared on the menu include starters such as cauliflower and anchovy soup with salsify crisps or maybe pea mousse with peanuts and pea shoots. Main courses move into the realm of ox tongue with celeriac, celery leaves and beurre noisette and fish aficionadas will enjoy the home-smoked monkfish rolled in charred leek powder. Desserts bring on luscious delights in the shape of pistachio and olive oil cake with clotted cream snow and textures of raspberries and earthy beetroot chocolate truffle cake with beetroot ice-cream.

Innovative cuisine, the attention to detail including the presentation of the dishes, a concise wine list to match the food and the charming service led by Bethan, ensures that this is a superb dining experience.

Sosban & The Old Butcher's Restaurant is also featured in: Michelin Guide, Good Food Guide, AA Guide

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Modern

Stephen Owen Stevens and Andrew Sheridan

Lunch: 12.30pm Sat
Dinner: 7.00 - 11.00pm Thu-Sat

Visa, Master Card

• Vegetarian menu