The mixture of sun, a couple of hours of rain and our very own compost ( made from a combination of food waste and wood chip) has meant a burst of activity from our vegetable patches at Gliffaes. Everything Peta has planted seems to be coming up now. While we can’t pretend to grow anything like the quantity of veg we need we can grow salads and herbs very easily.
During the summer and autumn we also get a great selection of organic vegetables from Pen Pont Estate near Brecon and Primrose Farm near Hay-on-Wye. Friday morning saw the following coming into the kitchen from our garden for Karl and his team to use over the weekend in salads, garnishes and marinades.
Lettuces: Little Gem, Webbs Wonderful, Cos-Pandero & Catalogna.
Herbs: Parsley Flat and Curled & Coriander
Carrots, beetroot, beans, Jerusalem artichokes and courgettes all to come as the season moves on.
Some of the good things appearing on the menu over the weekend were; (remembering that we change the dinner menu every night)
Rack of New Season Lamb, Nicoise Salad, Raspberry Vinaigrette
Fillet of Wild Sewin (sea trout), New Potatoes, Saffron Leeks, Spiced Oyster Tempura
Cornish Lobster, Spiced Potted Crab, Potato Salad, Samphire Grass
Y-Fenni Goats Cheese & Roquette Soufflé, Buttered Spinach, Horseradish & Thyme Cream
Remember the restaurant uis open to non-residents for all meals, and you only need to book for dinner. (01874 730 371)