With its thick stone walls, open fire places and pretty thatched roof, The Blue Anchor fits just about every stereotype of the quintessential village pub. There is, however, nothing stereotypical about the food. It is, quite simply, outstanding, and therefore no surprise that it is Egon Ronay recommended. Inside it is traditionally and tastefully decked out with beamed ceiling and subdued lighting giving it a wonderfully welcoming atmosphere.

The comprehensive menu has dishes to cater for just about every palate and contains dishes centred around local ingredients, like the Merthyr Mawr pheasant which is served on sautéed wild mushrooms, spinach and baby onions with a cider cream reduction (£13.95). The starters menu includes a soup of the day served with crusty organic French bread (£3.95) and the likes of home cured gravadlax with sweet pickled beetroot and candied lemons (£5.95). For mains, there are such delights as the grilled fillet of sea bass on aromatic Chinese greens, roast king prawns and sauce vierge with soy reduction (£15.95). For vegetarians, the grilled goat's cheese and sun dried tomato tart tatin with sticky shallots and basil pesto (£10.75) is an excellent choice.

All desserts are priced at £4.25 and again, there is a great selection. The chocolate pecan pie with homemade pecan and maple syrup ice cream is a divine must have.