This was our second visit to Llys Meddyg - unfortunately we were not able to stay in the hotel, but took their recommendation on a local B&B (King Street Rooms), ate at Llys Meddyg on the Saturday night and did the foraging course on the Sunday morning.
Dinner in the main hotel was just as good as we remembered from our previous visit. We asked to eat in the downstairs bar as we prefer the more relaxed atmosphere but we were still able to choose from the A La Carte menu. We started with a mushroom soup appetiser, served in a shot glass with a truffle cream on top so that you drank the soup through the cream - stunning! The starters and mains we shared 50/50 so that we got to try everything. Starters were carpaccio of beef and, what was described as crab custard - the equivalent of a brown crab meat creme brulee with a white crab meat salad. I wasn't sure whether I would like crab, but I loved it.
For main course, we went for tenderloin of pork with belly pork, which was served with, among other vegetables, a really smooth mash with a hint of sage (my keen cook husband is still extolling the virtues of the mash!). The other main was fillet of beef with braised ox cheek - again, superb. Even the wild fennel went down well with a non-fennel lover!
I went for chocolate fondant with a tarragon ice cream for desert - need I say more? (other than this was not shared 50/50!) My husband went for a liquid desert in the form of a whisky. Together with a great bottle of Ripasso, we had a superb meal.
Next day was foraging and I must admit I'm puzzled by some of the other reviews. Admittedly, we did have the Living Social voucher but didn't have any idea what to expect on the course, other than we knew that this isn't the season for shellfish. Don really knew his stuff and also where to find the plants that he wanted to show us. Ed joined us for the first part of the walk, adding information on how to use the various leaves in the kitchen. Don was able to tell us both culinary and medical uses.
We must have seen over 20 useful plants in about 2 1/2 hours and there is no way that we'll remember everything but if we use 3 or 4 things at home that we wouldn't have done previously, then that would be great. We made notes and took photos as we went along, though, so hopefully will be able to refer back to them in future. We also went home with some samples that we had collected on the way round and are now growing our own sorrel in the garden (thanks Ed!).
Lunch was lovely - personally, I'm glad the pro did the foraging for what we actually ate - homemade lemonade, followed by spaghetti with a pesto of the leaves and a fantastic desert of panacotta, vanilla, rose petals and a sauce of sorrel, fennel and spinach which sounds very odd, but worked brilliantly.
Of course, we had to take some of the home-smoked salmon back with us based on our previous experience, and having now got our own smoker it was interesting to see Ed's smoker set-up.
All in all, a lovely evening and a relaxed, interesting foraging day. Many thanks.
- Official Description (provided by the hotel):
- Llys Meddyg can offer you luxury accommodation and a beautiful place to stay in Pembrokeshire, west Wales…with our large, comfy beds, crisp cotton sheets and down duvets, you’ll sleep like a log.Let us pamper you. Our Georgian townhouse offers a unique blend of old and new, with elegant furnishings, deep sofas and a welcoming fire. All our rooms are large, bright and comfortable with contemporary en suite facilities and stunning interiors. You’ll find our beds very accommodating with cool, crisp linen and Welsh woolen blankets from Melin Tregwynt. ... more less
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- Also Known As:
- Llys Meddyg Hotel Newport -Trefdraeth
- Llys Meddyg Newport, Pembrokeshire