Ty Mawr

‘Blessed to be in the beautiful Cothi valley, surrounded by Brechfa Forest’, this 16th-century country house hotel has the feeling of a private home. It now belongs to Gill Brown and David Hart, with Gill working as chef and David front of house. They plan to maintain the status quo while upgrading the bathrooms and perhaps adding a bedroom or two. The rustic-chic rooms reflect the tranquil surroundings. Afon Marlais, painted in soft blues, evokes the River Marlais, which borders the property. Dog-friendly Coedwig Brechfa, in a former stable, has its own front door, a seating area, coffee pod machine, sofa bed. All have period furniture, pottery cups and luxury toiletries. Four-legged guests are settled in with biscuits and a bowl. A three-course dinner comes with home-made bread, canapés, sorbet and fruit and veg from the kitchen garden. Gill uses local produce to create dishes such as braised pork cheeks in red wine with apple and mustard compote and pomme purée, perhaps followed by some local Welsh cheese. ‘Quiet and peaceful, with easy access to walks,’ reports a satisfied guest. (Isaac Romanov, Sue O’Leary)