The Black Bear Inn

Operator couple Josh and Hannah Byrne oversee a locally-sourced and seasonal à la carte menu with Head Chef Chris Halbert which is changed every week.

On previous winter menus, mains have included duck breast served with onion marmalade, carrots, in addition to halibut with cauliflower and green sauce, as well as breaded squash, barley, root vegetables, fennel and garlic.

On the dessert menu, previous dishes have included a mincemeat and frangipane tart served with custard and a ginger loaf served with toffee sauce and whisky ice cream.

The drinks menu is put together with exceptional skill and showcases just as much passion as the food menu does, with a good selection of aperitifs to help diners strengthen their appetites.

The pub’s website also provides suggested places to stay while in the Usk area, including cottages and lodges.

Usk is named after the river Usk and is a wonderful place to visit in South Wales, featuring lots of fishing rivers and dramatic backdrops for countryside walks.