The hot weather in April has brought the growing season forward by about two or three weeks so there are lots of fresh and seasonal ingredients for Karl and his team of chefs to get creative with. So recently we have had Wye Valley asparagus, organic rocket,beetroot, wild garlic, broad beans and peas in the vegetable department and from the fish monger we have been getting Cornish crab, lobster and samphire and lastly lovely new season Welsh Lamb from the butchers.
Slow cooked Belly Pork with Cornish Crab Beignet, Braised Puy Lentils, Apple Compote
Duo of Duck with pan fried Gnocchi, Beetroot Puree, Wye Valley Asparagus
Seared fillet of Sewin (Welsh for Sea Trout) with steamed Mussels, Champ Potatoes, Samphire Grass
Fillet of Grey Mullet with Scallop & Black Pudding Mousse, Red Pepper & Shellfish Bisque
Scallop and Black Pudding Mousse, Red Pepper & Shellfish Bisque
We are planning to fully open from May 17th
We are also planning to offer outdoor lunch on the terrace from May 1st. (No details as yet)
Boris has spoken and it sounds as if ENGLAND will not be opening hotels until 17th May, I assume WALES will follow suit.
Online booking is available and reception will be staffed from 9am to midday from Monday to Saturday, so please do call us.
Thank you for all your support and we hope to see you in May and beyond.
James & Susie Suter and all the team at Gliffaes.