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 two AA Rosettes. The light and airy Coach Restaurant, created from the former stables, serves a good range of modern global dishes such as lamb tagine, flatbread with apricot and toasted almond couscous. Push the boat out in the intimate Loft Restaurant by ordering braised Welsh pork cheek, lime, beetroot and Welsh maple, followed by fillet of brill, cauliflower, thermador and cockles. Evening meals are only served in the Coach and Loft Restaurant.