Bae Ceredigion

Pub of The Year

Bae Ceredigion CAMRA pub of the year 2025: Rhos yr Hafod, Cross Inn (Llanon).

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    Bae Ceredigion Secretary John Gale presents the award to Angharad Hywel and Paul Jacobs

Former Pub of the Year holders

2024: Rhos Yr Hafod, Cross Inn near Llanon
2023: Rhos Yr Hafod, Cross Inn near Llanon
2022: Ship & Castle, Aberystwyth (& West Wales Pub of the Year).
2021: No award due to coronavirus pandemic
2020: Rhos Yr Hafod, Cross Inn near Llanon
2019: Slaters Arms, Corris
2018: Rhos Yr Hafod, Cross Inn (& West Wales Pub of the Year).
2017: Druid Inn, Goginan (& Wales Pub of the Year).
2016: Glengower Hotel, Aberystwyth (& West Wales Pub of the Year).
2015: Y Talbot, Tregaron (& West Wales Pub of the Year).
2014: Druid Inn, Goginan (& West Wales Pub of the Year).
2013: Druid Inn, Goginan (& West Wales Pub of the Year).
2012: Y Talbot, Tregaron (& West Wales Pub of the Year).
2011: Ship & Castle, Aberystwyth.
2010: Ship & Castle, Aberystwyth.
2009: Druid Inn, Goginan.
2008: Druid Inn, Goginan.
2007: Ship & Castle, Aberystwyth.
2006: Tynllidiart Arms, Capel Bangor.
2005: No award because all the candidates had changed hands too recently.
2004: Ship & Castle, Aberystwyth (under previous licensee, Pete Fraser).

Bae Ceredigion CAMRA Cider Pub of the Year 2025: Rhos yr Hafod, Cross Inn (Llanon).

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    Bae Ceredigion Secretary John Gale presents the award to Angharad Hywel and Paul Jacobs

Former Cider Pub of the Year holders

2024: Ty Seidr, Aberystwyth
2023: Bottle & Barrel, Aberystwyth
2022: Slatters Arms, Corris
2021: No award due to coronavirus pandemic
2020: Kane's Bar, Aberystwyth.
2019: Kane's Bar, Aberystwyth.
2018: Druid Inn, Goginan.
2017: Druid Inn, Goginan.
2016: Y Talbot, Tregaron.
2015: Y Talbot, Tregaron.

CAMRA pub of the year criteria

CAMRA has a set of wide-ranging criteria that are taken into account when selecting a pub for a local, regional or national pub of the year award.

We use these criteria to select the Bae Ceredigion pub of the year and members refer to CAMRA’s checklist below during the selection process.

  • 1 Quality and condition of real ale/cider/perry: Is it stale, is it too warm or too cold, and does it taste right for the style? Personal tastes for particular styles and number on offer must be ignored.

  • 2 Promotion and knowledge of real ale: Is there clear and obvious support and promotion of real ale/cider/perry? Examples include: meet the brewer (cider maker) events, beer festivals, and trips to breweries (cider producers) or other festivals. Staff should enthusiastically promote real ale real ale/cider/perry and be able to answer simple queries in relation to these products. The provision of information on products, producers, suppliers, etc. is desirable.

  • 3 Cleanliness and staff hygiene: Toilets should be hygienic and clean with hot water, soap, suitable hand drying facilities etc. The pub should be clean throughout, including bar tops, tables and glasses. Staff should observe good hygiene practices, eg correct handling of glasses, not eating behind the bar, clean hands and surfaces regularly etc.

  • 4 Community focus: There should be a sense of community that is inclusive and welcoming to all age groups and sectors of the community. Do regular customers interact well with strangers? There should be support for local activities, such as sports teams, local groups, and local celebrations. Is there a notice board that lists local events, activities, or information on the local area?

  • 5 Service and welcome: All should be welcome. No aspect of the pub should cause offense by anything that could be offensive to a consumer due to their discriminatory nature. This includes websites and other aspects of social media. Service should be welcoming, friendly, polite, and also prompt whenever possible. If it is busy, a friendly acknowledgement of your presence is desirable.

  • 6 Style, décor and atmosphere: There should be a comfortable, pleasant and safe environment throughout. The style should show respect for the building and the décor should enhance it. Furnishing should be in a good state of repair. Is there a friendly atmosphere? Considering the time and day of the week, is it busy enough to create a good atmosphere?

  • 7 Sympathy with CAMRA’s aims (as listed in CAMRA’s policies): Prices and opening hours should be clearly displayed. You should get a full measure or a top up without asking. Are oversized glasses used? Are there attempts to stimulate interest in the sorts of issues we’re concerned about? Real ale/cider/perry should not be sold using misleading dispense methods. It should be clear who has brewed ‘house branded’ real ale, cider or perry. There should not be any inappropriate noisy electronic amusement machines. Real ales should not be served through tight sparklers unless brewed to be dispensed in that way. If a number of real ales are available a range of styles and strengths should be offered and a local product, where available.
  • 8 Overall impression and value: This category covers the undefined elements that are not considered elsewhere. Are other products/services that may enhance a visit available, such as quality soft drinks? Did you enjoy your visit? Did you spend more time than you had expected or wish you had been able to stay longer? Would you look forward to a return visit? Taking into account the style of establishment and its location, did you feel that you received reasonable value (CAMRA discounts should not influence this)?