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Another of those beautiful conversions from farm to hotel and restaurant which seem to have become a bit of a feature in Wales as farming adapts. Miles and Jacky Glossop have done a fine job and the eating arrangements have obviously featured highly on their priorities.

The wonderfully flavoured products of the locality are noticeable by their presence, including smoked salmon from the Black Mountains and Pantysgawen goat's cheese, with the emphasis on honest-to-goodness country cooking. Penbontbren is rural Wales at its most compelling.

Recently awarded Restaurant of the Year by Taste of Wales, it is not difficult to see why. The emphasis is on serious cooking, using nothing but the best of the local produce, but without becoming carried away on flights of fancy and culinary ego rides. The word 'honest' has been used on numerous occasions to describe Lynda Kettle's cooking. House wine is £11.50.

Nestling in the Monmouthshire hamlet of Bettws Newydd near the river Usk with beautiful views to Sugarloaf and the Black Mountains, The Black Bear Inn is tucked well away from the bustle of city life. Add to this a bill of fare featuring fish, game and hearty soups, and a selection of wine, spirits, cider and beer with cask ales from Wye Valley inclusive of Butty Bach.

Do not ask what is on the menu when you make your reservation as it changes everyday. But with a bit of luck you could be in line for garlic snails, grilled sardines or Black Bear mixed starter plate. Medallions of venison with red currants, port and cream could follow, or perhaps fillets of sole resting on a bed of tomato and pesto topped with garlic and melted cheese.

Other added attractions nearby include yew trees that are believed to be around 4000 years old.

Gardd y Nos is a stylish British restaurant with a large sun deck and airy setting offering British and Welsh cuisine. On a warm evening, as you sip your favorite drink the scent of the Mediterranean plants around you will transport you to your last spell in a southern climate.

Order a Cardigan Bay crab profiteroles with chili ginger oyster dressing and crisp fried pak choi to begin your gastronomic journey. For main course consider slow roasted spiced belly port in spinach and cambozola puree with apple, mango and raisin chutney, sablee scallop potatoes and seared courgettes and fresh fish from the quay and seafood from Cardigan Bay. For those of you with a sweet tooth you could try toffee melon meringue cream with mango coulis hot bread pudding and chilled chocolate and ginger torte with orange and grand Marnier sauce.

Across their locations in South Wales, the Juboraj group of restaurants excel in providing impeccable Bangladeshi and Indian food to their faithful and increasing clientele. Each restaurant is decorated in an individualistic style and the themes range from opulence to laidback informality while the atmosphere is one where you can relax and indulge in delicious food. Birthday parties, anniversaries, receptions and other such functions are perfect excuses to try out the lovely ambience and tasty food at Juboraj, but even if there's no reason to celebrate, a visit there is welcome.

Start out with a kebab platter, chicken and lamb tikka with sheek kabab, served with onions and green peppers to tantalise your taste buds before moving on to a main course of whole breast of tender duckling gently cooked in light spices, honey and lime juice. The pistachio kulfi, delicately flavoured Indian ice cream is exquisite and is the perfect way to end the meal, along with some chilled imported beers or fine wines to lend you company.