PenLlawen:
Cream cheese wafers; oyster pebbles.
PenLlawen:
Marrow with bay shrimp
PenLlawen:
Cod 'yolk' with garlic cream, crispy bacon, and salt and vinegar toasted rice
PenLlawen:
Dumplings of golden turnip, Westcombe cheddar sauce, alexanders and rock samphire
PenLlawen:
Valley venison carpaccio with shallots, mustard, and pickled fennel
PenLlawen:
Charred purple sprouting broccoli with toasted seeds, buttermilk, pine, and chicken jus
PenLlawen:
English mushrooms and Brother David cheese, carrot, and tarragon
PenLlawen:
Eel smoked with wood sorrel, coated in potato and deep fried, with bone marrow and onions
PenLlawen:
Bessy Beck trout, grape reduction, crispy skin, cauliflower
PenLlawen:
Spring lamb with parsnips and parsnip purée, ramsons and sheep's milk
PenLlawen:
The cheeseboard
PenLlawen:
Our cheese course
PenLlawen:
Iced celery, chestnut and English truffle
PenLlawen:
Crab apple purée (formed into an apple shape!), with beetroot and thyme
PenLlawen:
Inside the 'crab apple'
PenLlawen:
Sweet clover yogurt with nuts, rhubarb, and brown sugar
PenLlawen:
Gingerbread and iced sorrel
PenLlawen:
Full English breakfast.
PenLlawen:
Smoked haddock with poached egg