Llysmeddyg Restaurant with Rooms

Out and About with Ed and Don!

admin — Mon, 09 Apr 2012 12:37:40 +0000

If you fancy a bit of Llys Meddyg on the wild side this Spring and Autumn, sign up for a fun and informative half day foraging course Ed and trusted counterpart Don Lawrence. With a wealth of knowledge and unlimited enthusiasm to boot, Ed and Don will take you out and about on the hunt for lunch (or dinner!). With either Llys Meddyg, or the wilds of the Gower peninsula as base camp, you will get to explore local foraging habitats; esturine, forest and coastal in search of the seasonal wild foods you will need to cook a suitably delicious meal. Click here for more information.

Easter Sunday lunch

admin — Sat, 07 Apr 2012 07:13:18 +0000

Join us for Easter Sunday lunch on 8th April. Lunch served between 12.30 -3pm.

Easter Sunday menu £25 for adults, £12.50 for children’s portions.

Booking essential. Call us on 01239 820008.

Edible hedgerows

admin — Wed, 14 Mar 2012 11:25:56 +0000

Take a walk in the countryside and you might wonder what the strong smell of garlic is! The luscious new leaves of this seasons wild garlic have started to push through and it can be found on many a country lane and footpath. At Llys Meddyg, we can’t get enough of it. Here are some suggestions of how to prepare it for cooking.

Wild garlic pesto

In a blender blitz together:

1 large bunch wild garlic leaves, washed
1 small bunch curly parsley
60g pine nuts
60g Parmesan

Slowly pour in 150g extra virgin olive oil until blended then add a squeeze of lemon juice and salt and pepper to taste.

Serve with pasta, as a dip for bread or as an accompaniment to soup.

Nettle and wild garlic soup

Melt a knob of butter in a heavy bottomed saucepan then add:
2 onions, finely sliced,
2 stalks celery, finally sliced

when the onion and celery have softened add:
3 potatoes, diced
1 bay leaf
2 litres of water made up as a stock

Simmer for approximately 15-20 minutes (until potatoes are cooked) then add 1 large carrier bag of nettles, leaves picked and washed and another 1 large carrier bag full of wild garlic leaves, washed. These will wilt and when soft (about another 5 minutes of simmering) blend until smooth. Add grated nutmeg, salt and pepper to taste.

Winter Love Winner

admin — Tue, 10 Jan 2012 12:07:55 +0000

All through the autumn we have been running a competition here in the hotel offering the chance to win a luxurious night out including dinner bed and breakfast. Once the Christmas rush was over we made the draw and the lucky winner is…… Mrs Deborah Everett – Congratulations! we look forward to seeing you again soon!

Stirring Sevilles

admin — Mon, 09 Jan 2012 13:54:50 +0000

The Sevilles have landed and its time to drag out the jam pan and set to the marmalade! But don’t hang about, Sevilles are only to be found in January and February and what better way to brighten these dull winter days. I’ve gone straight to the master to bring you Cecilia’s tried and tested recipe!

8 Seville Oranges, 1 grapefruit, 1 lime, 1 lemon, Sugar, water.

Wash the fruit thoroughly. Cover the friut in a large pan with cold water, bring to the boil and simmer until tender. This should take about an hour. When cool enough to handle, remove the fruit while keeping the water. Cut the fruit into quarter, remove the pulp, separate out the pips and slice the peel as thinly as you like. Mix the peel and the pulp together and for each pound add one pint of water that the oranges were boiled in. To each pound of this, add one and a half pounds of sugar. Bring to the boil gently, simmer and stir until all the sugar has dissolved. Now, boil rapidly until setting point is reached. This should take a while, depending on the fruit and the thickness of the peel. Test for setting point frequently by putting a spoon of marmalade on a clean plate and chilling in the fridge. If it wrinkles considerably when you push your finger across it, it is set. If it doesn’t, continue to boil for another 10 minutes and test again. Turn off the heat, leave to stand for 15 minutes, stir to distribute the peel and put into sterilized jars. Enjoy.

Llys Meddyg Smoke Shed

admin — Mon, 05 Dec 2011 11:47:25 +0000

Traditionally produced smoked salmon from Llys Meddyg Smoke Shed.

£35 a side, av. weight 1kilo (£3.50 per 100g)

Smoking has been a means of preservation essential to many cultures for centuries. Respecting traditional techniques, Ed has converted his garden shed into a smoking room to make hand-crafted smoked products. Not the least of which is his salmon.

The salmon used is sourced from Hidden Fjord – a Faroese company leading the world in ethical and environmentally sound aquaculture – visit www.hiddenfjord.com for more information.

If you’re looking for smoked salmon for Christmas, why not order a side for just £35. Ed suggests leaving it unsliced and treating it ‘like a ham,’ taking slices as you need them, but he can cut it for you if you require.The salmon is packaged in greaseproof paper to avoid sweating.

Meanwhile, Hand Picked have put together some ways to enjoy the salmon with some very fine wine suggesdtions. Click here to order the wines.

Llys Meddyg Smoked Salmon on potato pancakes with horseradish cream

Mix mashed potato with a little milk, a beaten egg and a pinch of salt to make a thick but pourable batter. Mix creme fraiche and horseradish sauce to taste. I tend to go easy on the horseradish so it won’t demolish the wine.

To cook the pancakes, drop a tablespoon or so of mixture onto a hot griddle, (i.e. like a drop scone) and cook until coloured and firm. Remove and allow to cool.

To serve, spoon some cream onto a pancake and top with salmon.

Eat with Jansz Vintage Brut Sparkling.

Llys Meddyg Smoked Salmon sandwiches

Use thickly cut, (preferably home-made) good granary bread. Spread richly with salted welsh butter. Layer generously with slices of salmon then grind on some black pepper. Grate on some fresh horseradish. Wrap in foil and go for a walk.

Eat with Hercule Stout, preferably on a cliff.

Christmas Parties

admin — Thu, 29 Sep 2011 14:46:16 +0000

We are now taking bookings for the Christmas Party season!

James has put together a delicious 3-course menu, with three options per course, at £27.50 per head.

Please click here to have a peak at the menu

If you have any questions, or if you’d like book your party now please call us on 01239 820008, or contact us.

Celebrate Christmas and New Years @Llys Meddyg

admin — Tue, 20 Sep 2011 13:22:51 +0000

The larder is full, the fire is roaring and Llys Meddyg are preparing for a memorable Christmas and New Years in Newport, Pembrokeshire this year. There are a few rooms left, so please book now to join in the celebrations!

CHRISTMAS: From the moment you arrive on Christmas Eve, we want to make this a Christmas to remember and embrace all the traditional festivities. Our Christmas break is the perfect way for you and your family and friends to relax and enjoy this magical time of the year.

Ed is turning the Garden Room into a games room and one of our favourite things to do on Christmas Day is to walk up Carn Ingli before lunch, so join in the tradition on bring your walking boots!

Christmas Eve

3.00 to 5.00pm Greeted on arrival with mince pies, mulled wine and roaring log fires
6:30 to 9pm Dinner from our December Menu

Christmas Day

8:30am to 10am Llys Meddygs’s Christmas Breakfast with bucks fizz
12.30 to 1.00pm Champagne in the Cellar bar
1.00 to 3.00pm Traditional Christmas Dinner

Have a look at the Christmas Day menu here

Boxing Day

8am to 10am Breakfast
Please note restaurant closed

NEW YEARS EVE: Join Llys Meddyg to bring the New Year’s in with a roar! Kick the night off with Elderberry Vodka and canapes on arrival, then tuck into James’ delicious buffet and pudding canapes for dessert. Bring your party hat and boogie on down with our band to bring in the New Year!

Room prices for the holiday start from £100 – £180 per room per night, with no minimum stay required. Christmas dinner will be £55 per person and New Years Party £45 for the night. Book now as tickets are selling fast!

Have a look at the New year’s eve menu here

All Change

admin — Tue, 13 Sep 2011 10:16:37 +0000

If there is one thing we know in this life it is that change is a constant, and the restaurant business is no exception.

Adjusting to change is something we embrace here in the Llys Meddyg kitchen, ever changing the menu to follow the seasons. And it is with the same excitement that we introduce a new Head Chef – James Oakley.

A Classical French chef, James uses this as his base ingredient to develop his menu, before adding his own signature to the dishes he creates.

“I don’t like to complicate flavours” explains James “I like cooking classically, using tried and tested methods that extract and manipulate the natural flavours. I like drawing out the real taste, I think squash should taste like a squash.”

Last summer James was the Sous Chef at ‘Lords of the Manor’ in the Cotswolds. James spent this time developing his Classical French skills under Matt Weedon, who brought the restaurant its Michelin Star in 2009.

Prior to coming to Llys Meddyg James was working under Richard Allen at the ‘Tassili‘ restaurant of Grand Jersey, an three Rosette AA restaurant that takes the phrase ‘fine dining’ on to a whole new level.

James firmly believes in using local produce and is excited about the opportunity Pembrokeshire offers to follow the ingredients from field to plate, nurturing relationships with the farmers and producers.

Were excited to have James in the kitchen and invite you to come and sample the next evolutionary stage of the Llys Meddyg dining experience. Click here to see the new menu.

James replaces Matt Smith, who has been offered his dream job working with Heston Blumenthal. Obviously we are sad to see Matt go, but as anyone who has met Matt in the last year will know Heston Blumenthal is a great inspiration to him. We are very proud of his achievements and wish him every success at ‘DinnerbyHeston’ in London.

Llys Meddyg @Abergavenny Food Festival

admin — Tue, 06 Sep 2011 09:31:21 +0000

Come and sample the Llys Meddyg culinary experience at the Abergavenny Food Festival this year!

Our chef will be taking part in the ‘Great Welsh Restaurant Tasters‘ on Saturday 17th September, between 1-2pm in the St Micheal’s Centre.

Tickets are on sale now, so pop along and find out what culinary delights we have in store for you this Autumn!

The festival takes place on the 17th & 18th September 2011, in Abergavenny, Monmouthshire.