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The Stonemill Review

People have been known to motor from the Midlands to Monmouth for a meal at this converted sixteenth-century cider mill, set in landscaped gardens with self-catering cottages nearby. The restaurant itself - in a stone-walled, high-raftered barn - makes a suitably bucolic setting for food with bags of up-front flavour.

Chef Simon Kealy worked at the legendary Walnut Tree Inn, Abergavenny when Franco Taruschio was at the helm: not surprisingly, he's gained a natural affinity for home-grown Welsh ingredients and a feel for rustic Italian cooking.

Rack of Welsh lamb with artichokes and spring onion ragoût is a regular favourite, likewise poached chicken with purple sprouting broccoli and roasted beetroot (vegetables are taken very seriously).

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