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One of those stoutly built hotels that have served the community, at the heart of which they mostly stand, over the centuries adapting and developing as fashions change. Holders of the 2007 Good Food Guide Award and a True Taste of Wales dining award, they rely very much upon local food, including fresh fish from Milford Haven, local cheeses and beef and hold a Pembrokeshire Produce Merit Award.

Amongst the starters served in the 15th century kitchen restaurant or the George Wheeler Restaurant, on the a la carte expect to find hot Welsh cockles with laver bread and bacon, smooth duck liver pate with hot toast or the most splendid home made soups.

No self-respecting Welsh menu is complete without Welsh Black fillet steak, here served with mushrooms or au poivre. Welsh lamb is renowned for its sweetness, and seared in fillet form on wilted greens with a pork and redcurrant sauce it is truly delicious.

Upton Farm supplies the ice creams, and there is sticky toffee pudding, fruit Pavlova and a very good cheese board amongst the desserts.

Sunday lunch is a great occasion, featuring a small menu but large helpings, with the traditional roast sirloin centre stage and the ability to eat informally in the bar or in the restaurant.

The 17th century traditional venue The Stackpole Inn is a walker's delight, standing close to the spectacular Pembrokeshire coastal path, and set in pristine gardens at the heart of the National Trust's Stackpole Estate. This 4 star bed and breakfast consists of four twin / double bed ensuite rooms. Cosy and welcoming atmosphere awaits guests with a traditional wood burning stove.

The kitchen offers high quality home cooked food and has won an AA best pubs for food lovers, and listed as the best pub in the Michelin guide and the Which pub guide. Soft cured chorizo sausage and red onions in red wine with crusty bread, creamy Welsh blue cheese on bitter leaf salad with pickled walnuts and grapes poached in sauternes with crusty bread make for excellent options for light bites. For more filling options you could order baked salmon fillet with cauliflower cream and red wine sauce served with salad and new potatoes, or spinach, roast garlic and stilton crepes.