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Wine glasses

Sosban & The Old Butcher's Restaurant

AA rating

About this rating

About the AA Rosette award
Restaurants are awarded from 1 to 5 Rosettes for culinary excellence. One Rosette restaurants are highly recommended in a local area and five Rosettes have reached the pinnacle of culinary excellence at a world class level.

Read more about AA ratings and awards

Fixed-time tasting menu of sensational dishes

AA Inspector

At a glance

Vegetarian menu
Wines by the glass
Wheelchair access

The former butcher's shop at the top of the high street looks plain and unprepossessing enough from the outside, and indeed things remain pretty simple inside, with stripped wood tables and feature walls displaying some of the original slate. That's where the ordinary ends, however, as the menus take a giant leap out of it. Stephen Stevens offers a refined and accomplished rendition of market-driven modern cooking, with scientific principles applied for the fun element. It's a fixed taster served at a fixed time (allow four hours) on three evenings a week, and the food is reliably sensational. A lamb's cheek on a block of wood is for picking up in the fingers, its satisfying crunch derived from a counter-intuitive coating of pork crackling, alongside the gentling element of laverbread mayonnaise. That could be followed by an eggshell filled with salted leeks and mushroom velouté, topped with threads of crisped yolk. Pink duck breast comes with desserty accompaniments of liquorice sponge and gel, and the next item, served on an old butcher's tea-towel, is a piece of crisp cod skin, as a prelude to the fish itself, a glorious meaty fillet served with pommes Anna, onion rings and a portion of ground heart. No modern restaurant worth its sea-salt is lacking a spin on rhubarb and custard, and Stevens obliges, prior to a cylindrical construction of lemon ice cream encased in dark chocolate, garnished with freeze-dried olives. With fantastic soda bread and a simple but confidently chosen batch of wines to accompany, this is the fully rounded modern dining experience.

Opening hours

  • Closed: Christmas, New Year, January
  • Days closed: Sunday to Wednesday
  • Closed for lunch: Thursday to Friday
  • Lunch served from: 12.30
  • Lunch served until: 1.30
  • Dinner served from: 7
  • Dinner served until: 11

Chef

  • Chef: Stephen Owen Stevens

Food and drink

  • Cuisine style: Modern
  • Vegetarian menu
  • Wines under £30: 16
  • Wines over £30: 10
  • Wines by the glass: 26

Price guide

  • Credit cards accepted

Accessibility

  • Wheelchair accessible
  • Steps for wheelchair: 1

Facilities

  • Seats: 16
  • Off-site parking available: On street, car park

Additional information

  • Seats: 16

Getting here

A55 east, junction 9 straight on, Britannia Bridge. Exit A55 at junction 8a, right at T-junction A5 to Menai Bridge. At roundabout 2nd exit onto B5420. Left at crossroads, A545 High Street

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Nearest train station

Bangor
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