Special Event

Events & Activities at the Wynnstay

24NOV

His Majesty the Pig Dinner and Wine

Head Chef: Gareth Johns, Sous Chef, Gareth Jones

First Course

Selection of cured pork, ham, salami

Wine: Bonarda DOC, Bonelli, Emilia, Italy, 2015 12.5%

Second Course

Fritter of slow braised free range Esgair pork belly and black pudding, mustard and apple mayonnaise

Wine: Griglino DOC, Borgo Lame, Piemonte, Italy, 2016 12.5%

Third Course

Trofiette pasta with wild boar sauce, olives and pine nuts

Wine: Arneis, DOCG, Alessandro Rivetto, Piemonte, Italy, 2017, 13%

Fourth Course

Roast free range Esgair pork, pulled cheek, hock and lentils, , sage and onion mash, seasonal greens

Wine: Barbera del Monferrato, DOC, Piemonte, Italy, 2016, 13%

Fifth Course

Salt chocolate tart, coffee cream

Spiced Rum: Barti Ddu Rum, Pembrokeshire, 35%

Dinner £27.00 Wines & Rum £25.00