Trained in the gastropubs of London, including Waterloo’s Anchor & Hope, chef Tom Watts-Jones aims to make his food at the Hare & Hounds the most seasonal possible, changing the menu twice a day using produce from the bountiful Vale of Glamorgan – and the pub has its own smallholding, kitchen garden and bakery. Everything is made from scratch, from cultured butter to fresh pasta.
Holder of a Michelin Bib Gourmand, the pub itself is 300 years old. Choose the bar, dining room or garden to enjoy unpretentious good cooking in a relaxed, rustic environment.
As well as a la carte dishes, there is a set menu at lunch, and a tasting menu matched with wines in the evening. You might find the likes of Cardigan Bay crab risotto, crispy pig cheek with chicory, mustard and pickled apple or wild duck, bacon and beetroot.
Sunday lunches can be something of a feast, starting, perhaps, with Gower mussels, smoked mackerel and leek and fennel seed pie before moving onto pork belly, haunch of venison or Welsh black beef ahead of a plum souffle or buttermilk pudding with honeycomb and pear.