Dylans took a long-closed Tudor pub and turned it into a modern eating and drinking destination, informal but with a serious approach to food. Mains might include potato Dauphinoise with mushroom Wellington or ox cheek slow-cooked in port, while classy bar snacks such as Cornish sole goujons in beer batter are way out of the ordinary.
Craft beers, ales and good wines are served, and mains are dished up in the back room of the pub. The timbered exterior is spectacular, the modernised interior stylish but unostentatious.
