Welsh and Wild at the Wynnstay


A celebration of Welsh cooking and ingredients, local and foraged

Saturday 15 September 2018


Our next “Celebration Dinner” is all about locally-sourced Welsh produce. We are lucky to enjoy fabulous wild food from the Cambrian coast. This dinner follows our standard format, which has been proving very popular.

We meet in the Cwtch for some special nibbles, then we have five courses each accompanied with a wine chosen from our cellars to perfectly match the dish. There is a little intermission, or pallet cleanser.

Please book early – these dinners are very popular and are often fully booked.

Please email or telephone the hotel to book.


Meet in the Cwtch for nibbles and a seaweed gin cocktail at 7.00pm


Katt pie, a short pastry pie with minced lamb, spices and vine fruit


Wine:- Pinot Nero IGT, Barone Rechsteiner, Veneto, Italy

Mussels, cockles, fennel, onion, Welsh cider


Wine:- Carcena Falangina, Tenuta Oppida Aminea, Campania, Italy

Cawl broth, oatcakes


Carmenere, Baron Rechsteiner, Treviso, Italy

Proper Welsh Cawl, meat and vegetables from the broth


Dolcetto Langhe, Fanco Costa, Piedmonte, Italy

Welsh lemon tart, brambles


Domnicale dolce IGT, Barone Rechsteiner, Veneto, Italy


Welsh cheeseboard


£27.50 per person

£25 Wine flight