This 15th-century pub started life as a staging post and inn on the route to Ireland; it’s just a stone’s throw from the gates of Beaumaris’ medieval castle. The bar transports drinkers back to Dickensian times (the man himself stayed here) with settles and antique furnishings; artefacts include the town’s old ducking stool. The Bull’s location in the midst of a rich larder of seafood and Welsh livestock farms has inspired the multi-talented kitchen team to produce exceptional menus, well deserving of three AA Rosettes. The light and airy Brasserie, created from the former stables, serves a good range of modern global dishes such as chargrilled bacon chop with Welsh cheddar macaroni, tenderstem broccoli, peas and oven-dried tomato. Push the boat out in the intimate Loft Restaurant by ordering grilled wild duck with smoked cabbage, crisp ham, glazed shallots and potato sauce, followed by poached fillet of sea trout with fennel risotto, kohlrabi, confit lemon and ginger velouté. Evening meals are only served in the Brasserie and Loft Restaurant.