One of the oldest in the village
W. J. Lewis writes ('New Quay and Llanarth') :
'For drinking and for cooking, pump water from wells was used....the best was near the Black Lion Hotel where water from a clean stream was collected in a large stone lined cistern fitted with a spout at which people filled their buckets...this was known as 'Pistyll y Black Lion'.
1830s - John Patrick landlord
Run by the same family for over 100 years
1978 - Article in the Western Mail 22/5/1978
'One Ceredigion public house has a new talking point this week - a French loaf nearly nine feet long made by local baker Wyn Gibby. It was baked on an improvised corrugated iron tray and took Mr Gibbey and his three staff at Compton Bakery to lifr it out of the oven.
At the weekend they delivered it to the Black Lion Hotel, where landlord Steve Donoghue agreed to hang it in his bar. The loaf has impressive vital statistics - 8ft, 8in long, 24ib and it would cost nearly £3 if sold.
Mr Gibby said it would be an attraction for continental visitors. He decided to bake Torth Hir Cei (Bew Quay Long Loaf) after he noticed that small pieces of bread already hanging in the Black Lion's bar proved to be conversation ice-breakers. Mr Donoghue said thay had been hanging in the bar for more than 20 years. 'Some of my regulars think they could be connected with an old Welsh custom which states 'you won't starve or go short of there is a piece of bread hanging from the ceiling'.