We always seek to use the finest freshest most locally sourced ingredients from suppliers we know and trust, wherever possible. As a result from time to time some dishes may not be available because we can not source the raw ingredients at the right quality, or as it is supplied fresh daily, if any one dish is really popular on a given day, we may have simply run out of it! We like to keep the dish descriptions simple and straightforward, dishes suitable for vegetarians are annotated with a (v), if you suffer from any allergies or food intolerance's and want to be sure what is in any of the dishes, please do not hesitate to ask. We also offer a gluten / wheat free menu, again please ask your server and they will be able to help you.



Cherry tomato focaccia bread, served with olive oil and balsamic vinegar for dipping (v)


A jar of Mediterranean herb marinated mixed olives (v)


Anchovies marinated in oil


Cockles, malt vinegar and white pepper


A jar of sweet mini bell peppers stuffed with feta and drizzled with olive oil (v)




Butternut Squash soup (v)


Moroccan spices, smoked feta cheese, finished with coriander oil, served with a mini brioche loaf


Crispy British Whitebait


Served simply with lemon, tartar sauce, granary bread & butter


Trio of Arancini


Italian flavoured crispy fried risotto balls, served with a trio of classic Italian dips


Pulled Pork wontons


Spicy pulled pork flavoured with lime and red pepper and wrapped into crisp wontons, served with a chipotle sauce


Smoked Haddock fishcakes


Smoked haddock, leek and a mature aged cheddar cakes, served with a celeriac remoulade


The classic 1970’s prawn cocktail


Served simply with lemon, Marie Rose sauce, granary bread & butter


Salt and pepper squid


Chunks of squid in a light salt and pepper batter served with Asian slaw, prawn crackers and a spicy Thai siracha mayo


Goose, herb and mustard terrine


Served with sticky fig relish, cornichons and toasted sourdough


Haggis Scotch Egg


Served with sweet pickled balsamic onions, real ale chutney, and spiced parsnip crisps




Pub Classics


Chicken Caesar salad


Romaine lettuce tossed in a creamy Caesar dressing, parmesan, bacon, anchovies and croutons


Beef lasagne


Served with a Caprese salad and a vine tomato and mozzarella calzini


Chicken Kiev


Breast of a free range chicken stuffed with a garlic and parsley butter and deep fried in crispy panko breadcrumbs, served with homemade chips, green beans and peas


Bangers & Mash


Venison sausages flavoured with red wine and herbs, colcannon mash and a rich red wine gravy served in a Yorkshire pudding


Lancashire Hotpot


Slow cooked lamb shoulder cooked with winter root vegetables and bortanne onions layered with sliced sautéed potatoes and served with spiced red cabbage and a warm crusty cottage roll


Tandori Chicken                              


Mildly spiced Tandori butter chicken served with lemon and coriander pilau rice, with Nan bread, cucumber raita, mango chutney and an onion bhaji


Steak, Guinness and Stilton pie


Slow cooked Welsh beef in a rich Guinness gravy with melted Stilton cheese, topped with a suet crust and served with either colcannon mash or our homemade chips






Whole tail scampi


Served with home made chips, mushy peas, pickles and tartar sauce


Beer battered Cod and chips


Classic British fish and chips in beer batter and served with mushy peas and tartar sauce


Tiger prawns


Simply pan fried in a garlic and parsley butter and served with garlic and paprika aioli, a Caprese salad and focaccia bread


Oven roasted Cod


Cod fillet roasted with a romesco sauce and served on a leek, smoked bacon, lavabread and cockle linguine, topped with samphire


Malaysian spiced Monkfish kebab


Served with a Penang vegetable curry, coconut jasmine rice, roti bread and Asian slaw




Our Fat Gourmet Burgers


All of our burgers come in a toasted Brioche bap and are served with a sliced gherkin and our own home made chips and home made coleslaw

In 2014 we introduced the now classic Fat Pig Burger, followed over the years by a few other varieties all of which continue to be so popular that we struggle to please everyone by keeping them all on the menu. For the 2017 winter season we say farewell to the Fat Tuna. The Fat Chick, turns Indian and that ever changing Fat Cow has come back to its Celtic roots and the Fat Lamb has skipped across the Med and gone all Middle Eastern on us. They are all now joined by the new Fat Game, available only this winter!



The ‘Fat Chick’ burger


Fried chicken fillet, topped with tandoori pulled chicken, onion bhajee and char grilled paneer cheese, tikka mayo and mango chutney


The ‘Fat Cow’ burger


Dry aged beef patty, topped with pulled beef brisket, and a Stilton and Guinness Welsh rarebit, smoked bacon jam, horseradish mayo


The Original ‘Fat Pig’ burger


Now a Cambrian classic a Welsh pork patty, topped with smoked bacon and bbq pulled pork, melting Applewood cheese, honey mustard mayonnaise and a smokey bbq sauce


The ‘Fat Lamb’ burger


Middle Eastern spiced lamb patty, topped with lamb donner kebab, feta, pepper dew chillis, garlic mayo and a hot and spicy chipotle sauce


The ‘Fat Game’ burger


Venison burger patty topped with confit duck, French Brie, flat mushroom and cranberry sauce, wholegrain mustard mayo






Spinach and Ricotta cannelloni (v)


Tubes of egg pasta stuffed with spinach and ricotta and topped with a tomato ragu and mozzarella Served with a Caprese salad and a vine tomato and mozzarella calzini


Moroccan spiced nut roast (v)


Moroccan spiced brown rice mixed with sultanas, apricots and cranberries, with a sweet butternut squash chutney, flaked almonds, and served with a tabbouleh salad, flat bread and tzatziki


‘Fat Vegetarian’ burger (v)                                     


Mexican spiced mixed bean patty topped with guacamole and crispy nacho cheese and jalapeno fritters, chipotle bbq sauce and a lime mayo, served with home made chips and coleslaw




The Cambrian Chargrill menu.


Bourbon glazed rack of ribs


Slow cooked pork ribs in a bourbon bbq glaze served with chargrilled corn on the cob, coleslaw and our homemade chips


14oz. T bone Celtic pride pork chop


A Welsh pork chop, served with a Stilton Welsh rarebit stuffed mushroom, roasted vine tomatoes and homemade chips


½ Piri Piri chicken


A boneless half chicken in a spicy piri piri glaze and chargrilled, served with Cajun sweet potato fries and a sour cream and chive dip




We source all of our beef from the West Wales based Celtic Pride farming cooperative, so it can be traced from the farm all the way to the plate. All the following cuts of meat have been specially aged for 35 days, deepening and intensifying the flavor of the meat




8oz Sirloin Steak


A classic steak cut from between the rib and fillet with a perfect balance of flavour and tenderness


14oz Rump steak


A lean cut of beef from the top of the rump with little marbling


10oz Rib-eye Steak


Cut from the rib with a rich seam of fat in the eye of the steak which bastes the meat as it cooks producing a very flavoursome steak


Surf that Turf!


Add a skewer of three chargrilled tiger prawn tails to any steak




Add a classic steak sauce…


Choose from a Béarnaise, peppercorn, garlic and parsley butter or our new Chimmichurri sauce




All of our Steaks are served with our own home made chips and roasted vine tomatoes




Chips   £2.75           Onion Rings   £2.75          Buttered green beans and garden peas     £3.25

Garlic breaded mushrooms with a garlic mayonnaise     £2.95

Cherry tomato, rocket, buffalo mozzarella and red onion salad     £3.25

Cajun spiced sweet potato fries    £3.75

Baked Garlic and Mozzarella ciabatta bread     £3.95       Truffle chips with melting Gruyere     £4.75