Symonds Yat Restaurant Guide

“Tucked away in a secluded Welsh borders valley”, Chris & Kirsty Harrod’s “former pub might seem like an unlikely venue for a high-end restaurant; and the quirkiness doesn’t end there, as chef Chris’s food is highly original with most dishes featuring some sort of foraged leaves or organic whatnot”. One or two reporters feel this leads to ups and downs in a meal (“not a great fan of eating weeds and root vegetables at these prices, although the halibut and venison were sublime to be fair…”; “the vegetables, presumably from their own garden, were not quite up to scratch and contributed to a few dishes that didn’t really work… still some were excellent”). Overall, though, it’s a thumbs up for one of Wales’s more renowned culinary destinations: “I was a little sceptical but I shouldn’t have worried. The food was sensationally good, packed with intriguing flavours, beautifully presented and very different”. There are cheaper options at lunch, but by night it’s nine courses for £130 per person.

It’s “easy to miss” Richard & Shirley Cook’s acclaimed smokery but “you get great seafood from this unusual establishment accommodating a ground floor cafe and deli, plus the upstairs restaurant which seems to be ever-popular in spite of its location”. It is “not cheap” and the odd “uneven” meal is reported, but fans say “it is such a treat to eat here thanks to the most delicious shellfish dishes in generous portions”. You have to think there’s a reason they are also suppliers to Fortnum’s and by appointment to His Majesty King Charles. Top Menu Tip – “the smoked platter showcases what they do” and “there is usually a hot soufflé among the dessert choices and it is NEVER disappointing!”

“Kick back with a plate of fine cheeses and meats and admire the beautiful views” advises a London-based fan of this cosy and informal brasserie central to one of England’s longest established vineyards (planted in 1973). You can also stay here. The food is focused on uncomplicated tapas and at dinner there’s some slightly more substantial dishes, such as a sharing board of grilled steak. Plenty of opportunity to taste their vintages of course, plus those of other vineyards too.

2024 Review: “A lovely setting – tucked away in a quiet-but-central location” beside the remains of Hereford’s castle moat adds to the joys of the Watkins family’s Grade II-listed Georgian hotel. Reports are limited, but all approve the cooking from Hungarian-born chef Gabor Katona (with much produce from the owners’ farm at Ballingham Hall, nearby).

2023 Review: The first bricks-and-mortar venture from Hereford’s 10 year-old ‘A Rule of Tum’ hospitality group, this local hit serves “top burgers in a great atmosphere”, with a focus on locally produced beef and other produce. A branch in Worcester has followed.

2022 Review: A steak-led “relative newcomer” – named for the former use of these premises – where the main event graces a “short, meat-focused menu” that “clearly concentrates on what they are skilled at” (though there’s also praise for the “second-to-none” coffee and cakes). “Fantastic staff” and a “great ambience” round out its charms…“if you take clients they never fail to be impressed”.

“Set in a 17th-century hunting lodge”, this “lovely place to stay and eat” is “beautifully placed in the heart of the Forest of Dean”. There are a range of spaces in which to dine: more formal “dinners are served in the old Verderer’s (Magistrates’) Court Room, with a blazing log fire for atmosphere and warmth”, and some “delicious” offerings on the “limited menu”; the more relaxed Orangery meanwhile turns out “hearty teas with local goodies and good views over the gardens”. They also have cosy Outdoor Dining Dens for small groups which can be booked by the hour. All in all, an “undiscovered gem”.

Josh & Hannah Byrne are the duo behind this “beautiful” and “outstanding gastropub in the back of the Welsh beyond”, where the “small” and “great-value” menu has “something for everyone”, including superb “deep-fried oysters to start” – but famously no Sunday lunch, which the duo banished after decamping from Bristol to run it in 2018. Alas, the owners put the pub up for sale in May 2025, but there was still no sign of a regime change as we went to press, and they anticipate the sale process to take at least a year, so there’s still time to get in fast (like Times critic Giles Coren, who visited in summer 2025 and, as part of a hugely glowing review, praised its fava bean panisses [£5] for their “Michelin-level control and precision”).