Castle Hotel Conwy

This historic meeting place has been at the heart of Conwy life ever since the castle was built. It occupies the site of a Cistercian abbey and in one form or another has been putting up the great and good on their travels since the 15th century. The Victorians added the imposing frontage of local green granite and red Ruabon bricks, but things take a rather more contemporary turn inside Dawsons restaurant, which takes its name from John Dawson-Watson, the painter and illustrator who made the hotel his base of operations for many years. The kitchen relies on a network of local suppliers for its top-quality Welsh produce, but the modern British repertoire is wider in scope; an extensive menu covers most bases, starting with the likes of pan-roasted pigeon breast with celeriac fondant, squash purée, wild mushrooms and blueberry jus, followed by roasted rack of lamb with a mini shepherd's pie, curly kale, ponch maip (that's mashed swede to non-Welsh speakers) and redcurrant-filled fondant potato.