North Wales Nostalgia at National Trust Bodysgallen Hall Awarded 3 AA Rosettes
29 Apr 2015
- 17th Century National Trust Hotel offers easy access to Victorian Coastal Resort
- Return of award-winning chef John Williams secures 3 AA Rosettes
-Spectacular views of Snowdonia with Conwy Castle and other World Heritage Sites close
-200 Acres of Gardens at Bodysgallen Hall along with Bodnant Gardens close by to explore
A restored National Trust-owned 17th century house with views across to Snowdonia and Conwy Castle, Bodysgallen Hall near Llandudno, is well placed for visiting the castles, coasts and mountains of North Wales.
The hotel welcomed back award-winning chef John Williams this spring and his new menu (see below) has already attracted a 3 AA Rosette rating. The restaurant at Bodysgallen overlooks the stunning gardens with menus showcasing seasonal, local cuisine. Having previously spent four years at Bodysgallen Hall in North Wales, John Williams knows his way around the hotel’s kitchen. John obtained Bodysgallen’s highest rating to date in the Good Food Guide.
Discover the Local Area
Developed as an upmarket holiday resort just two km away from the hotel, Llandudno retains much of its 19th century grandeur whilst offering classic British seaside charms such as the pier that was much admired by Sir John Betjeman, the promenade, donkey rides along the sandy shore and Punch & Judy shows.
It is also the gateway to the famous Great Orme, a prominent limestone headland rising up from the Irish sea, best known for its stunning beauty and spectacular views. There’s a fortress-like Lighthouse built in 1862, whose beacon can be viewed at the Visitor Centre on the summit of the Great Orme.
Steeped in history, it is said that North Wales is the ‘castle capital of the world’ and it certainly has its fair share. Five miles from Llandudno, the medieval walled town of Conwy oozes history and is dominated by the World Heritage-listed castle for which it is famous. Rising from a rocky outcrop, with dark stone towers and turrets, Conwy Castle has views across Snowdonia and the quaint town beneath with its battlement walks and quay.
Nestled between the mountains of Snowdonia and the sea, Penrhyn Castle in Bangor is a 19th century fantasy castle with stunning Victorian gardens, stables and a one ton slate bed made for Queen Victoria when she visited in 1859.
The perfect place to witness sunset is at Bodysgallen Hall’s gardens. The 200 acres of parkland which includes award-winning restored gardens featuring several follies, a walled garden, lily-pad ponds and a rare 17th century parterre of box hedges filled with colourful sweet herbs are simply breathtaking in the warmer months.
For total relaxation after a day exploring North Wales, the Bodysgallen Spa includes a spacious swimming pool with steam room and sauna.
Escape to the Country Break
Bodysgallen Hall’s Escape to the Country break is priced from £260 per room per night with an allowance of £43 per person towards dinner in the fine-dining Three AA Rosettes restaurant, full Welsh breakfast and unlimited use of the Bodysgallen Spa. Included is admission to a local property of interest, including Bodnant Gardens, Caernarfon Castle, Penrhyn Castle, Plas Newydd, Beaumaris Castle, Harlech Castle and Conwy Castle. Available until October 31 2015 (excluding Bank Holidays).
Combine coasts and castles at Bodysgallen Hall this summer.
www.bodysgallen.com Llandudno, North Wales, LL30 1RS Tel: +44 (0)1492 584 466
B&B priced from £179.00 per night based on two sharing
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Menu by John Williams at Bodysgallen Hall
Light carrot and orange soup, cumin cream (v)
Smoked Salmon Served lightly warm with a gingerbread crust compressed cucumber and wasabi mayonnaise
Scallops Seared with curry spices, creamed parsnip, smoked apple and young watercress
Pigeon Corn fed slow poached with “powdered leg caramelised pistachios and cider jelly
Ham Hock Slow cooked pressed and served with mustard pickled vegetables, cranberry fritter
Duck Egg (v) Butter poached yolk with warm potato terrine, asparagus and roasted wild ceps
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Seasonal sorbet (£3.50 extra)
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Dover Sole Butter poached and roasted with confit lemon, scented new potatoes, baby gems and fennel
Welsh Bass Hand rolled macaroni, crab volute, and young greens
Rabbit Saddle of Rabbit with white asparagus, white pudding, new season wild garlic, butter sauce
Blade of Beef Braised Welsh Beef with slow roasted fillet, red wine salsify, butternut squash
New Season Lamb Smoked Aubergine, slow cooked mutton shoulder, warm basil and broccoli salad,
tomato scented bouillon
Gnocchi (v) Caramelised leek, cream roasted spring vegetables, onion and aged parmesan
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Vegetables are carefully chosen to accompany each dish
or additional vegetables are available upon request
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Chocolate Cake Textured chocolate cake, Tonka bean ice cream
Salt ‘n’ Pepper Salted caramel parfait with Sichuan pepper crisp
Passion Fruit Panna cotta, jelly, meringue
White Nancy Whipped Rosary farm goats cheese, warm caramelised apple and peanut butter crumble
Banana Roasted banana espresso sorbet, spiced pistachios and whipped milk
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Cafetiere coffee, Cappuccino or Espresso and sweetmeats – £5.50
Three Courses – £49.00
Two courses (including main course) – £39.00
Two first courses, or first and pudding course – £32.00