If you love #gardens #trees and #creamteas then come to the #NationalGardensScheme Sunday 19th (2-6pm) at the Gliffaes Hotel, Crickhowell.
Dinner at Gliffaes
Going out to dinner should be special and we want you to enjoy the whole experience, so we won’t be rushing you while you enjoy your drink and look at the menu. Depending on the season you may be on the terrace enjoying the evening sun or tucked up next to the open fires in the sitting room or the bar.
It could be that you are coming out to celebrate something special or to enjoy the company of friends and family or maybe to discuss business but you will find just the right atmosphere at Gliffaes. We can even offer you a private dining room for a special evening you may be planning, it should impress everyone.
If you are staying for more than a night you hopefully will be pleasantly surprised to see that most of the menu will have changed on the following evening. And what of the menu?
A choice of five starters, main courses (always with a vegetarian option) and desserts . If you enjoy beef and lamb you are in for a treat when you come to this part of Wales. Livestock is not intensively reared within the National Park which ensures great tasting and tender meat. If you have an allergy to certain foods we are quite used to accommodating your needs, especially if given a little warning.
We are so lucky to have such good local produce here. We try to keep things simple and let the quality of the produce shine through our dishes. Karl Cheetham – Head chef.
As a member of the Slow Food Movement (a global movement dedicated to real, local food not slow service!) we attempt to source almost all of our fresh food from within 50 miles of the hotel. This depends on the seasons as vegetables sourced locally in the winter would be limited to parsnips! We do grow some of our own vegetables. Fish is delivered overnight from Cornwall. We only buy fish approved by the Marine Stewardship Council, that come from a sustainable stock.
That evening we had another superb meal. (I don’t know where Gliffaes found their chef, but they should make every effort to keep him) – Trout & Salmon Magazine – September 2012.
Dinner costs £40. for three courses or £32 for two courses, service and VAT included. Dinner is served from 7.30 and last orders are at 9.15pm. If you arriving late call us en route and we will have food ready for your arrival.
Children – we are very happy to have your well behaved children in the dining room but you may find it easier to give them high tea in the conservatory at around 6.30pm and then put them to bed.
Dress – Gone are the days when you had to wear a jacket and tie for dinner. Neat and tidy is all that is required but please no shorts or vests!
Sample dinner menu
Chilled Gazpacho Soup
Ham Hock & Foie Gras Pressing, Red Onion Marmalade, Potato Bread
Pan Seared Scallops, Slow Cooked Belly Pork, Apple Puree
Smoked Duck Aspic,Port Jelly, Walnut Biscuit
Black Mountain Smoked Haddock, Welsh Rarebit, Confit Tomato
Loin of Venison, Summer Cabbage, Orange & Pancetta Bread & Butter Pudding, Smoked Carrot Puree
Fillet of Wild Sea Bass, Seafood Paella
Trio of Duck, Shallot Tarte Tatin, Put Lentils
Rump of Welsh Lamb, Potato Fondant, Beans & Peas, Roast Garlic Cream
Savoury Rice Pudding, Wild Mushrooms, Poached Egg, Truffle Shavings
Pear Pithivier with Chilli & Rosemary Ice-Cream
Ricotta terrine with praline and Sow Roast Figs
Chocolate Nemisis with minted Creme Fraiche
Elderflower and mixed Eerry jelly with jersey Creme Chantilly
Selection of Welsh Cheeses, pear, homemade chutney, biscuits and celery.
Cafetière of freshly ground coffee and Petit Fours £2.50