The village is sometimes known as Walford-on-Wye to distinguish it from another of the same name in the north of the county. The pub is close to the River Wye, just upstream from the picturesque gorge at Symonds Yat, and the Forest of Dean. On the other bank is Goodrich Castle, home to ‘Roaring Meg’, the only surviving Civil War mortar, which the Parliamentarians used to breach its walls. A refurbishment has left the beamed and flagstoned pub even more comfortable inside, especially now that banquette seating has replaced church chairs in the rustically furnished dining areas. Warm up by one of the wood-burners, or maybe relax on the terrace and watch the buzzards drifting overhead. Just under two miles away on its own 1,000-acre farm estate, the pub rears free-range beef and game. It also grows its own animal feed, some fruit and vegetables, while the woodland conjures up wild boar, rabbits, deer, wild garlic and mushrooms. Dedicated local producers look after the rest. Dinner might typically begin with Hereford Hop rarebit with spiced fruit chutney; or devilled mackerel fillet, cucumber, mint and cumin seeds; followed by cider-braised pork belly, apple, black pudding and wholegrain mashed potato; whole Cornish plaice, parsley crust, lemon and herb butter; or root vegetable and chestnut pie, creamed celeriac and kale. Steaks are aged for a minimum of 30 days and there is a separate pizza menu that offers a slice (or several slices) of Italy. Wines from Herefordshire appear on the globe-spanning list.