Stay any three nights From January 2014 up to end March 2014, and you will only pay for two nights.

Book on our own web site or ring quoting code 28022013

We have brought our normal offers out for January & February, call to find the latest ideas.

Black Jacks a 10 bedroom building in courtyard of the Inn.  Eight of these rooms have mini kitchens with dining area.

Gwynt y Ddraig Cider started production in the late autumn of 2001. Bill George and Andrew ‘Drew’ Gronow embarked on a cider making venture with one remit, to make Cider using traditional methods. There were no plans with what would be done with the cider once made, apart from being drunk that is, and it was all very much approached as a hobby.

Apples were picked and pressed pretty much at random seeing as the we had no real experience in the cider making field, and the resulting juice was left to ferment in some old oak casks. Surprisingly the resulting cider wasn’t half bad, although it was strong enough to knock out a couple of elephants! Many a person fell at the hand of that first batch I can tell you. Importantly though, it gave us the cider bug. Realising that we had no way of re-producing the cider we had made due to the random mixture of apples we had used, we decided to take a more methodical approach.

From now on we would only use apples we recognised and had information about their cider producing properties.Through trial and error the technique slowly evolved into the methods we use today. Still very much on a learning curve we continue to experiment with traditional methods with an emphasis placed on experimenting with apple blends to produce new and unique flavours. We hope you enjoy our cider and this basic guide to our cider company.

The food safety officer inspecting a business checks how well the business is meeting the law by looking at:

• how hygienically the food is handled – how it is prepared, cooked, re-heated, cooled and stored
• the condition of the structure of the buildings – the cleanliness, layout, lighting, ventilation and other facilities
• how the business manages and records what it does to make sure food is safe

At the end of the inspection, the business is given one of the six ratings. The top rating of ‘5’ means that the business was found to have ‘very good’ hygiene standards. Any business should be able to reach this top rating.

The food safety officer will explain to the person who owns or manages the business what improvements are needed and how they can achieve the top rating of ’5′.  The local authority will check that these improvements are made.

The Food Hygiene Rating Scheme has been designed to make sure that the ratings given to businesses are fair.

For more information, see frequently asked questions about the scheme.

Purple Moose Brewery takes seven awards at the SIBA Wales & West 2012 Beer Competition

NEW Aim red logoWe have been awarded an accreditation as regards our coach house area, this room has projector and large screen facilities.