The Bull’s Head

‘A proper countryside pub with real character, combining the history and warmth of a traditional drovers’ inn with seriously good, ingredient-led food,' commented one visitor. Set beneath the Black Mountains, ‘it has everything you want from a rural escape,’ thanks to sympathetic renovation by local regenerative food and farming company Wild by Nature. There’s a timeless charm about the place with its thick stone walls, wonky-beamed ceilings, slate floors and a large open fireplace. A deep respect for ingredients defines the seasonally changing menu; dining here is farm-to-table and nose-to-tail, involving ingredients grown or reared at the owners’ nearby farm. Almost everything is made in-house, from the pickles and ferments to pig’s cheek croquettes with sauce gribiche and desserts such as fennel-seed rice pudding accompanied by stewed plums and gingerbread. Dry-aged, home-reared Hereford steaks are a standout, likewise the braised LLeyn hogget shoulder with Pardina lentils. It’s easy to see the allure of the place, especially when you factor in Herefordshire beers and ciders, low-intervention wines, ‘wild cabins’ in the grounds and even a wood-fired sauna.