CLEIFIOG UCHAF

Rooms & Features

Tariff

Single £62-£83 Double £85-£125 Suite £110-£135

Rooms 8  Style Classic

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Where to begin? That’s the problem with Cleifiog Uchaf, a small luxury hotel with a huge personality. Let’s start with the hosts themselves, Prydwen and Emyr Parry. The boundlessly energetic Parry’s were propelled by a vision for Cleifiog Uchaf when they bought it in a sorry state. With flair and foresight they have transformed this 16th-century longhouse-a typical Welsh farming dwelling - into a gleaming little hotel.

There’s nothing remotely agricultural about it now. White is the dominant colour, bringing a fresh contemporary feel to the old building. But echoes of the past remain-there are slate flagstones, a cosy, well-stocked library and slightly wonky floors, all adding to an intriguing mix of influences.

The bedrooms are superb, with top-quality beds and a clever use of space (biggest of all are the two suites). Prydwen is passionate about her home island, Anglesey - and about sourcing her food locally for Cleifiog Uchaf’s intimate restaurant, known for its excellent cuisine based on specialities like Anglesey-reared lamb.

Dishes are creative and modern with a traditional twist, based on seasonal freshness and local ingredients (a true ‘blas y pridd’, ‘taste of the earth’), much of the produce coming from a four-mile radius. It was a labour of love for Prydwen, a keen gardener, to revive the farmhouse’s 30 acres. The land is steeped in history with links to Bronze and Iron Age man, the medieval Princes of Wales, and the great Victorian engineer Thomas Telford.

Thanks to the Parrys’ enthusiasm and knowledge, this heritage is part of the experience of staying here. The restaurant is closed Sunday and Monday evenings.