Nick Brodie Continues to Fly the Culinary Flag for Wales at Award-Winning Llangoed Hall

  • The Good Food Guide 2017 recognised Llangoed Hall as one of the Top 50 in the UK
  • 3 AA Rosettes awarded to Llangoed Hall, the only Relais & Chateaux hotel in Wales
  • Kitchen gardens at Llangoed Hall deliver between 45% and 95% of fruit/vegetables
  • Local welsh produce inspire seasonal menus including Vegetarian tasting menu
  • ‘Best for Green Practices’ award ‘Conde Nast Johansens’ recognising sustainability
Llangoed Hall Autumn 1024x681 Nick Brodie Continues to Fly the Culinary Flag for Wales at Award Winning Llangoed Hall

Llangoed Hall is nestled in seventeen acres of gardens and parkland including extensive kitchen gardens in the valley of the River Wye. The hotel and restaurant offer outstanding views of the Black Mountains in the heart of Wales.

Llangoed Hall’s restaurant goes from strength to strength. This year for the second year in a row, Llangoed Hall appears in The Good Food Guide and more notably in the guide’s Top 50 Restaurants in the UK. The Top 50 recognises the very best talent in the country, with a place on the list representing a huge achievement. Each position in the Top 50 is earned by its score in the guide, editor appraisal and strength of reader feedback.

Nick Brodie Head Chef Llangoed Hall Nick Brodie Continues to Fly the Culinary Flag for Wales at Award Winning Llangoed Hall

Nick Brodie, Llangoed Hall’s award-winning Head Chef has continued to fly the culinary flag for Wales. His kitchen gardens grow up to 95% of the fruit and vegetables used in the seasonal menus. Nick works with a selection of local suppliers including Morgans Family Butchers in Brecon, Swansea Fish and Vin Sullivan. Most ingredients in fact, are sourced within a 5 mile radius. The hotel’s award-winning wine card even includes Welsh wine including the Ancre Hill Estates regional white wine, Monmouth and Ancre Hill Estates sparkling wine.

The AA have also awarded the restaurant 3 AA Rosettes and Notable Wine List. The Sunday Times with Hardens, awarded Llangoed Hall a number one listing for Wales, making this Wales’s leading dining destination. Llangoed Hall is also the only Relais & Chateaux hotel in Wales.

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Everything about dining at Llangoed Hall connects what is served on the plate to the close proximity of the outdoors. Nick makes use not only of the kitchen gardens but also three egg houses. Chicken, Duck and Quail, all here for their eggs are on display in their designated houses producing some 11,000 eggs per year. At breakfast guests can select the type of eggs they prefer.

Llangoed Hall offers a selection of menus and is open daily for lunch, afternoon tea and dinner. The menus include: lunch menu £25, four course dinner menu £75, eight course prestige tasting menu £85 (available with wine), eight course vegetarian prestige tasting menu £75 (also available with wine flight) and a Sunday lunch menu £30.

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Llangoed Hall was Clough Williams Ellis’ first major commission and predates Portmeirion, his renowned Italianate village in North Wales, by over a decade. Formerly known as Llangoed Castle, it was later largely rebuilt in 1632 by Sir Henry Williams in the classic Jacobean Manor House style. In 1987, Sir Bernard Ashley purchased the property converting it into a luxury hotel. Laura Ashley’s first ever garment is displayed at the hotel and one bedroom has Laura’s original wallpaper and furniture. Calum Milne, the hotel’s managing director has overseen the hotel’s refurbishment establishing it as Wales’s leading hotel and restaurant. Today, there are 23 bedrooms, each with their own individual style and personality.

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The restaurant at the hotel offers beautiful views of the gardens at Llangoed Hall. The room is filled with Sir Bernard Ashley’s personal collection of art, as is the entire hotel. Works include magnificent original antiques, sketches by the American-born artist and society wit, James McNeil Whistler and works by Herman Dudley Murphy and Augustus John.

Dine and sleep in the heart of the Welsh countryside this winter and enjoy the freshest produce.

www.llangoedhall.co.uk

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

Media Enquiries: boutique da silva pr peter@boutiquedasilva.com +44 (0)7727 084 058

Cured Mackerel Scallop Champagne Apricot Cucumber by Nick Brodie at Llangoed Hall 1024x986 Nick Brodie Continues to Fly the Culinary Flag for Wales at Award Winning Llangoed Hall

Recipe by Nick Brodie

Cured Mackerel, Scallop, Champagne, Apricot & Cucumber by Nick Brodie at Llangoed Hall Champagne preference is Dom Perignon to accompany dish

Ingredients

For the garnish

Fresh Apricot

Shiso leaves

Baby cucumber

Oyster leaf

Buttermilk

 

For the cucumbers

1 baby cucumber

5g salt

5g sugar

1 tbsp lemon juice

 

For the mackerel

200g Cornish sea salt

125g sugar

7.5g coriander seeds, crushed

7.5g white peppercorns, crushed

4 very fresh good-quality mackerel fillets, pin-boned and cut lengthways into two

4 limes, zest and juice only

 

For the cucumber oil

1 large cucumber, peel only

50ml grapeseed oil

 

For the Scallop Ceviche

2 scallops

Shallot

Olive oil

Sea salt

Parsley

Lemon juice

Preparation method

For the Ceviche

Cut scallop into dice

Sprinkle with chopped shallot, parsley and drizzle with other ingredients to give a nice acidic kick

 

For the Champagne marinade

125ml champagne add the oil, vinegar, salt, sugar and honey to a blender (or a thermo mixer) and mix until emulsified.

 

Use a mandolin to slice the cucumber, then place in a bowl. Add the oil mixture, cover and leave to marinade for two hours.

 

Use a chef’s blow-torch to scorch the peeled baby cucumbers until evenly coloured. Place in a sous vide bag along with the remaining ingredients.

 

Seal the bag and transfer to a water bath to cook for 15 minutes.

 

For the mackerel, in a bowl combine all the ingredients, except the mackerel, lime zest and lime juice, and mix thoroughly.

 

Place the mackerel fillets flesh-side up onto a tray, then evenly pack the salt mixture onto the flesh and set aside for 25 minutes.

 

For the cucumber oil, peel the cucumber and blanch the skin. Drain well, then add to a food processor with the grapeseed oil and blend to a deep green oil.

 

For the mackerel, brush the salt off the mackerel and discard.

 

Use a chef’s blow torch to cook the mackerel (alternatively cook them under a very hot grill for a few minutes). Season with sea salt, lime juice and zest.

 

For the garnish, cut apricots into precise dice, any leftover apricot pieces blitz in a processor for a fresh coulis.

 

To serve, place the mackerel on a board and slice into two pieces then place in the centre of each plate Remove the marinated cucumber from the bag and roll into tight springs, then place the slices around the scallop, Decorate around plate with the shiso and apricot and dot a little cucumber oil and apricot coulis around the plate.