Deep in the heart of rural Monmouthshire, well in the middle of nowhere really, sits an old and weather-battered country house, with an almost glum expression as you drive up towards the main entrance. The building is in dire need of a bit of attention. Moving on, I opted for the Brecon Venison, beetroot, celeriac and wild mushroom. The flavours all worked very well together and there was nothing really over-powering about any of .

Showcasing all that is good about the drinks industry in Wales. Thursday, 28 August 2014. And, like the proverbial London bus, you wait ages for one and then three come along at once. Following in the footsteps of Feather and Bone, Hangfire Smokehouse. And others, this style of food and dining is firmly taking a hold in the foodie scene in Cardiff.

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