Summer Bounty

This time of year allows our head chef, Karl Cheetham, to get creative with the bounty of local products available from salad leaves and cheeses to seasonal fish and organically farmed meats. Recent starters have included mackerel, crab, turbot, scallops and sewin (Welsh sea trout):

Fillet of Cornish Mackerel Pancetta, Beetroot,  Creme Fraiche & Horseradish Ice Cream

Cornish Crab Panacotta Cucumber, Tempura Prawns

Crisp Turbot Smoked Shrimp & Cucumber

Pan Seared Scallops Boudin Blanc, Pea Cream

Fillet of Sewin Crushed Jersey Royals, Asparagus, Crisp Hens Egg

Here at Gliffaes, we love cooking with fish and we always aim to use fish considered by the Marine Conservation Society to be sustainable and sensitively harvested, so that we eat the most environmentally responsible seafood as possible. Our chef also favours cooking with award winning Welsh cheeses like Gorwydd Caerphilly and Pearl Wen and local meats including venison and Welsh lamb. Here’s a sample of recent main courses:

Pea & Pearl Wen Tartlet Roasted Cherry and Asparagus

Cumin Rubbed Welsh Lamb Spiced Cous Cous, Curried Fennel, Tomato

Loin of Middlewood Venison Croquette Potato, Green Beans, ancetts, Turnip Puree

  Puddings have recently included strawberries of course and other seasonal fruit, including:

Strawberry & Mascarpone Cheesecake Berry Compote

Walnut & Treacle Tart Apple Sorbet

Trio of Puddings Pistachio Parfait, Chocolate Torte, Mango Ice Cream

Plus more cheese, freshly cooked bread and homemade tomato and piccalilli chutneys always feature on the menu at this time of year.  The menus also change daily so we hope we have got the taste buds tingling and pricked your curiosity as to what we are going to serve as we roll into high Summer. If you happen to be here on a perfect evening, we are more than happy to serve your dinner out on the terrace.