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This Beaumaris hostelry on the isle of Anglesea is a handy stop off for catching the ferry to Dublin the next morning (about 45 mins. drive) and Keith Rothwell and David Robertson, have, over the past few years, turned this old coaching inn into one of the most civilised places to stay in Wales.
The inn, which dates back to 1472, has been carefully and tastefully refurbished in a way that retains the character of an old building whilst giving every modern comfort expected by today’s traveller, right down to the sophisticated residents lounge and plasma screen televisions and Bose radios in the bedrooms. Bathrooms rate highly, too with bath and shower (both large) in the larger rooms, with large toiletries to pamper yourself with.
The inn has two restaurants – the more formal restaurant upstairs and the more casual bistro downstairs. We did not eat in the bistro, but the menu looked modern and casual. In the restaurant, the menu consisted of eight starters and eight main courses – not too large, but large enough to test the chef. Smoked goose breast with hazelnut salad and pancetta was a little on the bland side, but the grilled red mullet with roast Mediterranean vegetables and pesto was very tasty, and not overcooked. The tartare of local sea bass with fresh herbs and olive oil was just that – fresh.
For main courses, roast breast of Gressingham duck with parsnip rösti, buttered artichokes, Lexia raisins and Port jus was a good combination, with the duck being cooked just past pink as it ought. Grilled fillet of sea bass with spring cabbage, local chanterelles and crisp Parma ham, turned up with girolles instead of the chanterelles, but this did not detract from what was an otherwise very pleasant dish to consume. Pan-fried venison loin and mallard breast with roasted figs, celeriac purée and wild mushrooms was well delivered but the quality of the venison was a little tough and fatty.
Desserts are interesting, with a chilled peach and mascarpone cheesecake, with a toasted almond biscuit and fresh raspberry compote and a vanilla crème brûlée with fresh apricot preserve and pistachio shortbread, being the best. The three-course meal at £30 compares very favourably with other establishments of similar ilk in the UK.
The inn, which dates back to 1472, has been carefully and tastefully refurbished in a way that retains the character of an old building whilst giving every modern comfort expected by today’s traveller, right down to the sophisticated residents lounge and plasma screen televisions and Bose radios in the bedrooms. Bathrooms rate highly, too with bath and shower (both large) in the larger rooms, with large toiletries to pamper yourself with.
The inn has two restaurants – the more formal restaurant upstairs and the more casual bistro downstairs. We did not eat in the bistro, but the menu looked modern and casual. In the restaurant, the menu consisted of eight starters and eight main courses – not too large, but large enough to test the chef. Smoked goose breast with hazelnut salad and pancetta was a little on the bland side, but the grilled red mullet with roast Mediterranean vegetables and pesto was very tasty, and not overcooked. The tartare of local sea bass with fresh herbs and olive oil was just that – fresh.
For main courses, roast breast of Gressingham duck with parsnip rösti, buttered artichokes, Lexia raisins and Port jus was a good combination, with the duck being cooked just past pink as it ought. Grilled fillet of sea bass with spring cabbage, local chanterelles and crisp Parma ham, turned up with girolles instead of the chanterelles, but this did not detract from what was an otherwise very pleasant dish to consume. Pan-fried venison loin and mallard breast with roasted figs, celeriac purée and wild mushrooms was well delivered but the quality of the venison was a little tough and fatty.
Desserts are interesting, with a chilled peach and mascarpone cheesecake, with a toasted almond biscuit and fresh raspberry compote and a vanilla crème brûlée with fresh apricot preserve and pistachio shortbread, being the best. The three-course meal at £30 compares very favourably with other establishments of similar ilk in the UK.
...The wine lists for the restaurant and bistro are completely different and it seems that it is house policy that never the twain shall meet. The bistro wine list is pretty standard bistro type – lots of cheap South American, Australian, South African stuff with little real merit, but the restaurant wine list is entirely serious – not too long but with well chosen offerings from around the better regions of the world. And the prices are not outrageous, too.
Hotel Ratings...
Rooms 45
Breakfast 10
Service 9
Atmosphere 9
Value for Money 13
Total 86
Restaurant Ratings...
Food 41
Winelist 14
Service 7
Ambience 5
Value for Money 13
Total 80
Ye Olde Bull’s Head Castle Street, Beaumaris,
Isle of Anglesey, Wales LL58 8AP
Phone: 01248 810329 Fax: 01248 811294
E-mail: info@bullsheadinn.co.uk www.bullsheadinn.co.uk
Open: All year.
Rooms: 13 all en suite.
Prices: £67 single to £120 for suite including breakfast. Dinner in the restaurant: £30.00 for 3 courses, coffee £2.50
Credit cards all major cards.
Hotel Ratings...
Rooms 45
Breakfast 10
Service 9
Atmosphere 9
Value for Money 13
Total 86
Restaurant Ratings...
Food 41
Winelist 14
Service 7
Ambience 5
Value for Money 13
Total 80
Ye Olde Bull’s Head Castle Street, Beaumaris,
Isle of Anglesey, Wales LL58 8AP
Phone: 01248 810329 Fax: 01248 811294
E-mail: info@bullsheadinn.co.uk www.bullsheadinn.co.uk
Open: All year.
Rooms: 13 all en suite.
Prices: £67 single to £120 for suite including breakfast. Dinner in the restaurant: £30.00 for 3 courses, coffee £2.50
Credit cards all major cards.
