A HEREFORDSHIRE pub has finally opened its doors again after being closed for six years.

The Bull's Head at Craswall, on the Herefordshire-Powys border near Hay-on-Wye, used to be a beacon for weary drovers on the long trail heading towards the markets in England with herds of sheep and cattle.

And the pub has now lit up again with the promise of good food, drink and bonhomie, with Wild By Nature taking on the challenge.

For six long years the famous old pub was been closed, a source of much unhappiness among local people and supporters from further afield.

Back in November, The Bull reopened its doors and word is swiftly spreading.

Hereford Times: Business partners Jake Townley and Ed Dickson with a selection of Italian-style meats produced on the farm Business partners Jake Townley and Ed Dickson with a selection of Italian-style meats produced on the farm

The kitchen team is led by Jake Townley of Wild by Nature, creating a perfect marriage between the family farm at Longtown close by, and the atmospheric pub which has welcomed visitors for centuries.

Mr Townley trained at the Royal Academy of Culinary Arts and has worked in a number of Michelin-starred and award-winning kitchens before taking over at Craswall.

Speaking about being a chef, he said his favourite time of the year for produce would have to be the beginning of autumn

"So much produce comes good at this time," he said.

"Especially our cattle, which, after a spring and summer grazing on the rich pastures develop a thick layer of yellow fat as creamy as butter.

"It can sometimes be a little overwhelming having so much to choose from at this time of year."

Hereford Times: One of the dishes now being served up at the Bull's Head in Craswall One of the dishes now being served up at the Bull's Head in Craswall

Mr Townley said he is a big fan of simple menus where a chef lets the produce do the talking.

"All of best meals I have eaten have normally been the simplest ones, it takes guts to cook like that, if you have 10 components to a dish and one isn’t quite right then it’s normally overlooked, but if you have three or four components and one isn’t quite right then the whole dish is ruined," he said.

"I love eating family style where food is designed to be shared. Plates of cured meats, seafood and snacks followed by a big centrepiece such as a côte de boeuf grilled over coals. With plenty of delicious wine."