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Our thoughts on eating well ...
It has always been our view that one of the central experiences of a proper country house welcome is the food. In these times of an ever enlightened and discerning dining audience 'food miles' and provenance are very much on the agenda. Whilst buying and using local produce is clearly a good principle, there is little point in doing so if better quality ingredients be sourced from further afield.
Luckily for us all, Monmouthshire is blessed with an abundance of amazingly dedicated small producers, specialising in lovingly grown or reared ingredients, and we don't have to look much further than our doorstep for about 80% of what we require. We use rare breed and organic products wherever possible, and would rather pay a little bit more to get the very best ingredients. To give you just a flavour of the 60 different suppliers we work with, we regularly use properly-aged Long Horn, Hereford or Welsh Black Beef, sweet free-grazing Shropshire or Organic Pedigree Black Welsh Mountain Lamb, Old Spot or Saddleback Pork, and succulent Brecon Venison. Fresh fish is from Swansea Bay and the Gower Peninsula, as well as seafood from the North Wales coast.
The Cheeseboard is made up from a changing selection, all of them Welsh, many of them organic and unpasteurised. Smoked fish meat is from Crickhowell, and most of our wild game is from local shoots on the Clytha and Llanarth Estates.