We were honoured when asked to cook for an audience of festival-goers at this year’s Brecon Beacons Food Festival. Running for 20 years, this festival is shaped around the benefits of using local produce – a chance to celebrate the eclectic mix of food and drink producers we have on our doorstep in the Brecon Beacons.
The day accommodates over 60 exhibitors including a wide range of entertainment and some special appearances from celebrity and local star chefs alike – a great family day out, made even better by the event being free to attend.
Celebrating the best of local Beacon’s business, Head Chef Karl was delighted to present to a full house and be part of such a worthwhile event: “It was great to be invited to host a cookery demonstration at this years Brecon food festival. The turnout was great and everybody who tried the dish in the audience had nothing but good things to say – even those who said they didn’t like lambs kidneys before. It was a great opportunity and we’d love to return next year but for now, I’m delighted to share our recipe for the Penderyn Whisky glazed lambs kidney and organic broadbean orzo risotto.”
Full of flavour and locally sourced, this risotto starter is the perfect dish for the colder months to come. Impress your dinner-guests and serve them up one our Chef’s favourites.
If experimenting in the kitchen isn’t for you then why not visit one of the best restaurants in Brecon to sample the finest local produce, all cooked by our talented kitchen team.
Gliffaes will be closed from 20th December until 3rd March.
We have tried to trade through but can’t operate successfully under the current restrictions.
If you have a reservation or meal booking with us we will be in touch with you.
Thank you for your understanding and I hope we shall you in the Spring.
James & Suie Suter and all the team at Gliffaes.