We love sourcing local produce. Freshness is a given at Gliffaes, that’s why we grow a small selection of our own herbs, fruit and wild garlic. Rhubarb has just been taken into the kitchen this week. As the land gives to us, we must give back by way of continued trade with local suppliers – we think Brecon and the surrounding counties offer some of the best ingredients in the country.
As part of our commitment to try and keep all our suppliers local and sustainable, we are proud to say that we only use fish approved by the Marine Stewardship Council. You won’t be surprised to read that our new Spring Menu boasts confit of mackerel, pan seared scallops, cod loin and crab lasagne to name but a few.
Head Chef Karl Cheetham spent a lot of time crafting this new menu. “I am inspired by French, Italian and Asian cultures. I like to experiment with my Modern British style, and when working on this Spring Menu I wanted to bring a touch of local tastes to the forefront and team them with interesting and indulgent touches. It’s always exciting when new seasonal produce begins to come in, and I’ve really enjoyed creating these dishes. I hope our guests and diners enjoy them too.”
The menu also features a host of vegetarian dishes including onion three ways and rhubarb & sage ravioli. In addition, we have confit duck, steak, haunch of venison and assiette of fowl. You can see the full Spring Menu here.
Gliffaes is known locally as one of the finest places to eat in Brecon – isn’t it time you tasted our seasonal sensations for yourself?