Welsh and Wild at the Wynnstay

04Sep

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

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

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

Mussels, cockles, fennel, onion, Welsh cider

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

Cawl broth, oatcakes

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Carmenere, Baron Rechsteiner, Treviso, Italy

Proper Welsh Cawl, meat and vegetables from the broth

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Dolcetto Langhe, Fanco Costa, Piedmonte, Italy

Welsh lemon tart, brambles

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Domnicale dolce IGT, Barone Rechsteiner, Veneto, Italy

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Welsh cheeseboard

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£27.50 per person

£25 Wine flight