Back in 2014 we decided to celebrate local food outdoors on our terrace. Always pioneering, we had a feeling that this venture would prove popular and in that moment, The Sunday Slow Grill was born.

No other restaurants in Crickhowell can offer this experience. Thanks to Gliffaes’ unique nod to Italianate architecture, we are able to recreate Tuscany in Uskany by having a big outdoor Sunday lunch just like big Italian family gatherings. Of all the places to eat in Brecon, no other eatery can put on a celebration like this of good food, good company and good wine for all the family.

Picture the charcoal, glowing and emitting gentle billows of smoke. Fired up, the slow cooker readies delicious melt-in-the-mouth slow cooked Breconshire pork with caramelised apples next to a shoulder of Welsh lamb. Over on the grill, venison or lamb skewers gently cook across from a whole side of fish steamed with fennel. All of this fare would be served with fresh local salads sourced from Primrose Organic Farm near Hay with and herb new potatoes. We will not disappoint in the pudding department; we will have a good selection of everything from local Welsh cheese to homemade pickles and bread.

Booking is required, so please call reception on 01874 730 371 to reserve your places or to enquire about upcoming dates.

In the spirit of socialising and mingling, there will be a guided walk around the Gliffaes trees after lunch at about 3.30pm for anyone interested. Catering for vegetarians will be provided if you notify us when you book. £35 for adults and £14.50 for children 10 and under.

A happy guest sent me a very nice card after coming along to a  Sunday Grill:

Dear James, I have never written to a hotel to praise them before! I cannot begin to tell you what an amazing time I had at your ‘Uskany in Tuscany’ or was it ‘Tuscany in Uskany’? It was so good I thought I was in Italy. Fabulous venue, great tree walk, amazing food and lovely staff. I cannot wait to visit again. Jane Berrow

Head chef, Karl Cheetham, checks on the slow cooked pork shoulders.

Head chef, Karl Cheetham, checks on the slow cooked pork shoulders.

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