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In 1948, coincidentally the same year that Sharrow Bay was established, the grandparents of the incumbent member of the Fletcher-Brewer family started the long tradition of gracious hospitality that characterises Porth Tocyn. Dinner is a four course event with five choices in each remove and it changes every day.

The implications of this have been described as akin to entertaining at home and the parallel is a sound one both in terms of commitment and enjoyment. The petits fours are legendary both in quantity and imagination. A sound wine list would meet any but the most demanding, with house wine from £14.95.

This almost dolls-house little Georgian manor house is delightful and one can quickly see why people become addicted to the place. The dining room is straight out of a gourmet heaven, with a Michelin star and 7/10 in the Good Food Guide. Not unsurprisingly it is founded on simplicity with relatively limited choices from a menu that is memorable. Try the shellfish tagliatelle as a starter before moving to breast of guinea fowl with mango and celeriac and lime leaf sauce. The hardest part may be the pudding decision where the competition is pretty deadly, but many would fall for the cinnamon biscuit of rhubarb and apple with elderflower custard. The wine list is serious stuff too with some careful selection given and needed.