Looking out serenely over the town below, Bodysgallen has a majesty all its own. Surrounded by immaculately manicured gardens the handsome house offers a degree of comfort and reassurance, which leads to expectations in the dining room that are well met, especially since the talented Gareth Jones took over as Head Chef, bringing a wealth of experience that earned him such an excellent reputation previously at Sol in Shrewsbury.

As in so many restaurants in Wales local materials are well used. Dishes such as Welsh black beef fillet served with horseradish puree, a wild mushroom pancake and morel sauce or fillet of north coast turbot with crab and basil polenta and red pepper sauce speak amply of the degree of sophistication that is applied.

Fruit and vegetables grown in their own award winning garden are used throughout the year in dishes that Chef Gareth Jones has created, together with herbs cut from their 18th Century Parterre Knot garden. The wine list is a bit breathtaking but there are good choices and house wines start at £14.50, or £3.50 a glass.

It was has been awarded 3 AA Rosettes, and nominated as "Wales Commended" by the Good Food Guide.