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The Bull’s Head

Herefordshire, Craswall - Modern British - Pub - ££

Local ingredients treated with respect in a stunning location

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Very Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

Only a few miles from Hay-on-Wye, this former drovers’ inn close to the Welsh border is so peaceful and secluded that it's no surprise many visitors remark on the ‘spectacular setting’. Sympathetically renovated and reopened in 2021 by local regenerative food and farming company Wild by Nature, the pub has a timeless charm. Inside, the split-level dining rooms have thick stone walls, wonky-beamed ceilings, slate floors and a large open fireplace. Outside, a large, pretty garden offers tables with stunning views under the watchful presence of Herefordshire’s imposing Black Hill. A strong connection to the land and a deep respect for ingredients shine through chef Damian Clisby’s seasonally changing menu. Dining here is farm-to-table and nose-to-tail, with ingredients grown or reared at a nearby farm owned by the restaurant group. Almost everything, from the charcuterie to the cheese biscuits, is made in-house. Whether this is a wild garlic soup with a frie...

Only a few miles from Hay-on-Wye, this former drovers’ inn close to the Welsh border is so peaceful and secluded that it's no surprise many visitors remark on the ‘spectacular setting’. Sympathetically renovated and reopened in 2021 by local regenerative food and farming company Wild by Nature, the pub has a timeless charm. Inside, the split-level dining rooms have thick stone walls, wonky-beamed ceilings, slate floors and a large open fireplace. Outside, a large, pretty garden offers tables with stunning views under the watchful presence of Herefordshire’s imposing Black Hill.

A strong connection to the land and a deep respect for ingredients shine through chef Damian Clisby’s seasonally changing menu. Dining here is farm-to-table and nose-to-tail, with ingredients grown or reared at a nearby farm owned by the restaurant group. Almost everything, from the charcuterie to the cheese biscuits, is made in-house. Whether this is a wild garlic soup with a fried hen’s egg and prosciutto, Black Mountain hogget and merguez with white beans and green sauce, or a buttermilk pudding with rhubarb jelly, hyper–local ingredients are treated with a respect and care that enables their flavours to sing. 

Everyone has a good word to say about the friendly and attentive staff, while drinks feature local beers and ciders as well as a short list of minimal intervention wines, which offers a better choice by the bottle than the glass. Accommodation is in four bespoke 'wild cabins' in the grounds of the pub.

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VENUE DETAILS

The Bull's Head
Craswall
Herefordshire
HR2 0PNGB

01981 510616

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OTHER INFORMATION

Accommodation, Private dining room, Separate bar, Parking, Family friendly, Dog friendly

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