The Warren

Set up by self-appointed ‘community foodie’ Deri Reed, this free-spirited eatery is a terrific local asset. Ingredients are strictly Welsh and mostly organic but the repertoire is global, from soups, pasta bakes and 'eatwell’ salad bowls to headlining artisan burgers. Sunday lunches also receive the thumbs-up, likewise desserts such as pear frangipane with rhubarb compôte. It's mainly a daytime operation, although a similar menu is now available on Friday and Saturday evenings (6-8pm), with table service and chef's specials ranging from Hazewell organic hanger steak with roasted garlic butter to whole baked plaice with cockle and seaweed butter, pesto greens, pickled radish and chips. Drinks stay with the local theme. Deri Reed also runs Cegin Hedyn – a locally based ‘community kitchen, canteen and allotment project'.