The Brecon Beacons and the Black Mountains look simply stunning when we get a bit of sunshine. That’s Pen Y Fan all dressed in white in the distance. Come and see for yourself and visit The Bear at Crickhowell – named Best Walkers’ Pub in Wales by The Great Outdoors Magazine. We won the Silver Award for the whole of the UK, so there’s plenty to shout about for this hotel in National Park.
There are hundreds of miles of footpaths in the Brecon Beacons and the Black Mountains. You can see both sets of mountains from The Bear, and Pen Y Fan, the highest mountain in southern Britain is a short drive away.
For the less able-bodied, there are level walks along the towpath of the Monmouth and Brecon Canal, just a mile from The Bear.
When the walking is done, come back to The Bear where you will find real fires, real ales and a really friendly welcome. We have hard floors, so you don’t need to worry about walking boots, though please wash them in a puddle beforehand. And we are very dog-friendly at The Bear, so you can bring your four-legged friend as well.
On the guest pump, Gower Gold from the South Wales Coast. The brewers say: “t has refreshing citrus flavours and the lovely aroma of the cascade hops. Brewed since December 2011, this beer has become an all-round firm favourite. Gower Gold clocks in at 4.5% abv and is available all year round.” We say “delicious”. #gowergold #realale #thirstquenching
Spring Lamb is a traditional dish for Easter – but chances
are, you won’t have tasted anything like the lamb coming to the Specials Menu
at The Bear at Crickhowell.
Our Head Chef, Padrig Jones, loves finding the very best,
locally sourced, Welsh ingredients for seasonal specials and he’s been out on
the farm to source Pedigree Black Welsh Mountain Lamb for Easter.
They are one of Wales’ oldest rare breeds and are bred by
John and Hillary Garn from prize-winning stock at Upper House Farm near
Monmouth, about 20 miles from The Bear.
Padrig went to visit the farm to check the condition of the
lambs and how they have been bred. He
said: “It’s incredibly important to me to know where the food I am serving
comes from. These lambs have not been
reared intensively. They have been
grazing on meadows, eating the herbs and flowers in the borders which will add
to the flavour and they have been outside, so they have been able to exercise.
The meat will be a bit leaner than other lamb but still very tender because the
muscles have been working.”
“I have tasted lamb in different countries around the
World. I have had lamb from the
Pyrenees, which is absolutely incredible, but Welsh lamb is fabulous. And people want to try local produce when
they visit The Bear and you don’t get much more local than this.”
The flock at Upper House Farm are bred primarily for
showing. The prize winners are kept or
sold to other farmers to preserve the breed, and the rest are sold for meat.
But you won’t find this lamb on a butcher’s counter. Hillary said: “The meat is slightly darker
than the lamb you see in supermarkets and therefore what consumers are used
to. But it has a much better flavour, so
we sell direct to hotels and restaurants who know how best to prepare the
dishes. The chef’s love it and they say
their costumers do, too.”
The lamb will be butchered to order by Richards Butchers,
just across the road from The Bear and will be available during the Easter
“It will be prepared simply, but beautifully,” Padrig said,
“this flavour needs to speak for itself and I want
to do justice to the lambs that John and Hillary lovingly breed.”
If great food is the way to your Valentine’s Heart, then head for The Bear! Our Valentine’s Specials Menu is full of the food of love – sharing dishes, foods to give him or her ‘that loving feeling’. The Menu is available from Thursday 14th to Saturday 16th of February. Call 01873810408 #valentines #crickhowell #foodoflove CRiC The Great Inns of Britain Welsh Rarebits Collection