Award Winning Fine Dining by Nick Brodie at Llangoed Hall
25 Sep 2014
- AA award Llangoed Hall ‘Three Rosettes’ for Food under Head Chef Nick Brodie
- AA award Llangoed Hall ‘Notable Wine List’ for extensive wine cellar
- The 17 acres of parkland are home to Chicken, Duck & Quail Houses and Kitchen Gardens
- Afternoon Tea is inspired by Laura Ashley’s heritage and served on bespoke fine bone china
The AA have awarded Llangoed Hall two notable fine dining accolades; Three Rosettes for food and Notable Wine List. These awards recognise head chef Nick Brodie’s success in the kitchen at the award winning hotel which last year won AA Hotel of the Year. Today, Llangoed Hall is the perfect destination for some of the finest Welsh cuisine and several menus have been created highlighting the diversity of seasonal and local produce available in this part of Wales.
Earlier this year three egg houses were created at Llangoed Hall surrounded by several Kitchen Gardens and include a Chicken, Duck and Quail house. At breakfast, guests can select what kind of egg they have and throughout the day these egg houses are used in Nick Brodie’s menus. Afternoon tea is a serious event at Llangoed Hall and enjoyed in the stunning Drawing Room and Morning Room filled with memories of the Laura Ashley family. Tea is served on bespoke 24k Gold Fine Bone China inspired by Laura Ashley featuring Roses & Butterflies. The crockery has been exclusively designed for Llangoed Hall by Caverswall with managing director Calum Milne’s input. The Fine Bone China is all made in England.
Dinner at Llangoed Hall starts in The Drawing Room with a selection of innovative canapés served by one of the kitchen team. The menu includes an Egg option; Soft Boiled Llangoed Bantam Egg, Carmarthen Ham, Peas as a starter along with a seasonal Vegetable option including Beetroot recently; Flavours of Garden Beetroot, Duck Foie Gras, Lavender. Fish includes Scallops; Ceviche Scallop, Pine Baked Celeriac, Whey, Pickled Nectarine. Local Welsh meats are sourced and the Beef dish includes Welsh Black Beef Tartare, Tongue, Smoked Yolk, Onion Powder whilst the Lamb dish includes Welsh Spring Lamb Cannon, Nettle Risotto, Goats Cheese, Agro Dolce, Pea Shoots. Dessert also draws on the extensive kitchen gardens with seasonal produce used throughout the year. Recently a Plum dessert was selected and was made up of Bullace Plums, Bourbon Vanilla Crème Brulee. With such a variety of flavours it is no wonder the restaurant was awarded Condé Nast Johansens’ Restaurant of the Year 2014.
Enjoy seasonal, fresh, local flavours by Nick Brodie in this unique Jacobean house in the beautiful Welsh countryside.
Llangoed Hall, Llyswen, Brecon, Powys LD3 0YP 01874 754525 Twitter@ TheLlangoedHall
A night at Llangoed Hall is priced from £150.00 B&B based on two sharing