Gorro

The Crown at Whitebrook has closed with immediate effect: http://www.walesonline.co.uk/news/wales-news/2013/03/06/michelin-starred-the-crown-at-whitebrook-closes-with-immediate-effect-91466-32936161/

I think the 200 year old pub's name pre-dates Cockney rhyming slang.

It’s questionable whether any restaurants in Cardiff are going to win a Michelin star anytime soon. Having visited the 4 Michelin starred restaurants closest to Cardiff it seemed only logical that Mrs G and I should visit the next closest, The Pony & Trap in Chew Magna, as a Valentine’s treat (really a notional excuse for us to splash out). Under the stewardship of the locally born Josh Eggleton, a former Gordon Ramsey College scholar who has spent time working at The French Laundry, The Pony has won and held a Michelin star for the last couple of years. As Mrs G and I had travelled so far for our supper, we felt it only right that we opted for the tasting menu which we had to pre-book in advance. £45 bought us 7 courses (+ bread & petit fours). This is certainly one of the cheapest tasting menus I’ve ever encountered. The wine list too is rather phenomenal value and accessible to wine ignoramuses like me (detailed tasting notes accompany each entry). Mrs G and I started with an excellent fragrant Marsanne Viognier costing a bargainous £14.95 per bottle. A number of other excellent value wines by the glass kept us going throughout the rest of the evening. The closest comparator to our meal at The Pony & Trap was our recent trip to Tom Kerridge’s Hand & Flowers. Both pubs serve up Michelin starred food which demonstrate to the world the humble British pub can serve up more than just pickled eggs and mini cheddars. However in almost every regard The Pony beats The Hand hands down (I couldn’t resist the pun). Whereas the Hand & Flowers feels like a high end restaurant masquerading as a country pub, The Pony & Trap is a proper country pub that also happens to serve Michelin starred food (farting farmers drank ale at the bar whilst we were eating our starters). Whereas the Hand & Flowers crammed the punters in by adopting some form of table Tetris, The Pony provided space for you to move your elbows (we sat downstairs so I can’t comment on the upstairs dining room). Finally, The Pony’s food delivered on its 1 star Michelin star. In contrast the 2 starred Hand & Flowers served us food which was 1 star at best. Amouse Bouche – Three spoons of various goodies kicked off the evening’s gluttony. These were some of the best appetizers I’ve eaten. Hazelnuts, blue cheese and lightly pickled vegetables were perfectly balanced, a scallop wrapped in bacon was precisely cooked whilst a spiced venison faggot with pumpkin puree was well seasoned and intensely gamey & offaly. Bread – Olive focaccia with salted butter. Second Course - Textures of Beetroot with Homewood Cheese, Apple and Toasted Pine Nuts - A perfectly balanced winter salad. The creamy goat’s cheese complimented the slightly sharp pieces of beetroot and apple. Pine nuts and red onion added an extra dimension to proceedings whilst the lightly pickled apple was a cider-like revelation. Third Course – Full English Breakfast – A cooked breakfast like no other I have ever experienced. WOW. Soft poached hen’s yolk, homemade black pudding, crispy bacon, girolle mushrooms, fried potatoes and vinaigrette jelly cubes cut through the richness. If only I could get something this good from my local greasy spoon. Fourth Course – Fillet of Sea bass with purple sprouting broccoli, brown shrimp & caper butter, pesto and celeriac puree - It’s a bit of a cliché now on Masterchef when Gregg or John exclaims that a dish tastes amazing but the main ingredient is lost amongst the other ingredients on the plate. This was exactly the case here. Every flavour on the plate sang together in harmony except for the sea bass which was lost. This dish would have been just as incredible without the sea bass. In fact it was the broccoli which was the star of the show here; perfectly al dente with almost chargrilled like qualities. Fifth Course - Breast of Wild Mallard and Confit Leg with Red Cabbage, Potato Cake and Blackberry Gel – The only disappointment of the evening. Whilst the soft, truffled potato cake was spot on and the accompanying vegetables and sauces cut through the richness of the meat perfectly, it was the mallard itself which was the real let down. The mallard breast was a little tough and lacked flavour. Meanwhile the confit leg was a challenge to eat without picking it up. When I finally got to grips with it, I struggled to find any meat worth eating without getting a mouthful of bone or gristle. Sixth Course – Apple sorbet with granola – Delightfully fresh, a perfect palette cleanser. Seventh Course – I’ve got a very big soft spot for the unstoppable trio of chocolate, peanuts and salt. Here they combined to produce an absolutely brilliant dessert. On top of a gooey chocolate brownie sat salted peanut butter mousse and glistening chocolate ganache. It’s the kind of dessert you can’t eat without getting it all over your face (ok maybe that’s just me). On the other end of the plate sat gingerbread, gingerbread ice cream and a sesame caramel tuile. This cleansing combination balanced the richness of the chocolate at the other end of the slate. Petit Fours – A pleasant combination of chocolate flapjack and incredibly wobbly yet too subtle piece of lemon Turkish delight. Looking at The Pony’s a la carte menu, starters begin around £5 and main courses around the £10 mark. I’d question whether there are any better value Michelin starred restaurants in the UK. Pony & Trap is well worth the trip from Cardiff. If you can’t be bothered to drive back after all that food (like us) then I’d recommend The Carpenter’s Arms for overnight accommodation which is a five minute taxi ride away.

Under the guidance of Executive Chef James Sommerin and Head Chef Tim McDougall, Celtic Manor have a humdinger of a restaurant.The food, atmosphere, wine list and service last night were excellent. Mrs G and I were staying at The Celtic Manor as part of a Crown Gourmet Escape. For £155 we were entitled to a 3 course dinner in The Crown at Celtic Manor, one night’s accommodation in a Superior Double room, use of the Forum Health Club and a Welsh breakfast in the Olive Tree. However as it was Christmas we decided to supplement our already ludicrous festive calorie intake and paid a £20.50 supplement per head for the tasting menu. Canapes - We started with canapés in the bar. These included a spoon of confit salmon with beetroot and a deliciously intense duck liver pate. However the highlight was a belting lobster bisque with nuggets of black pudding. Bread - Warm fresh organic beer and onion bread was immense. The nigella seeds on top provided an aromatic dimension. Pre-starter - A wonderfully light and delicately sweet potato espuma with curry oil. First course – Beetroot gnocci, roasted winter vegetables, ewe’s milk cheese, horseradish. A delightfully fresh dish. The soft gnocchi perfectly complemented the subtle tasting ewe’s milk cheese and horseradish foam. However the roasted beetroot and the maggot-esque Chinese artichokes were aesthetically appealing but lacking in the flavour department. Second course – Terrine of duck liver, ham hock and coco beans, sauternes , truffle, toasted brioche. Smooth, rich duck liver surrounded a coarse mix of ham hock and coco beans. It worked well with the sweet and crisp brioche toast and the gentle acidity of the sauternes reduction. Third course – Hand-dived scallop, spiced veal sweet bread, creamed lettuce. Two of my favourite ingredients on one plate. The scallop was exactingly cooked whilst the sweet bread was gloriously spiced. The accompanying cold creamed lettuce balanced the richness of the dish. Fourth course – Sirloin of Usk beef, fig puree, butter jus. This perfect combination of flavours was let down a little by the quality of the piece of beef. It was a little tough and lacking in flavour. However I could have eaten ladles of the fig puree and the dish had an immense background note of truffle. Fifth course – Mango and passion fruit kulfi, tropical fruits, coconut espuma. A welcome reminder of summer on a plate. One of the smoothest, softest, fresh tasting ice-creams I’ve ever eaten. The whole dish looked pretty as a picture. Sixth course – Pineapple soufflé, salted caramel ice-cream. A supreme marriage of flavours and temperatures. Fluffy, fragrant, piping hot soufflé with a pocket of salted caramel sauce made a perfect spoonful with a dollop of cool ice-cream. Petit fours – A cracking little selection including a wafer thin cinnamon palmier biscuit, a strawberry macaron, an apricot jelly, a mince pie and a honey Madeleine.

Agree that taking into account counties may improve analysis but I just wanted to have a quick glance at the data without having to spend hours counting up restaurants by county. Also apologies for the errors on a) number of Michelin stars in Edinburgh and then b) overlooking Edinburgh as having highest number of Michelin stars per capita. Tim - Interesting stat on Rutland. Didn't even know it was a county. Shows how ignorant I am!

I did a little piece of analysis on how many Michelin stars there are in the biggest cities of the UK (looking purely at city population sizes and not wider surrounds for the sake of a fair comparison) . Nothing surprising really - other than London and Edinburgh, the UK’s 13 largest cities are pretty rubbish at Michelin level dining. In fact it’s only London that kicks ass as far as Michelin is concerned. With only 11.5% of the UK population they hold a whopping 38% of the UK’s Michelin stars and 38% of the UK’s Bib Gourmands. In contrast outside of London, the other top 12 cities combined have 8.9% of the UK’s population yet only 6.2% of the UK’s Michelin stars and 6.8% of the UK’s Bib Gourmands.

A lot of people I've spoken to feel that even though there's some good food cooked at The Crown Social, the sharing concept is flawed. The style and size of the dishes haven't really lent themselves to sharing. It reminds me a little bit of this year's Great British Menu where a few of the chefs just didn't get the sharing concept needed for a banquet and instead just served up their normal small plates of fine dining cuisine. So if Martin does stick to his sharing formula it would be nice to see more genuine sharing dishes on the menu (I'm thinking Tom Kerridge's pork platter). Alternatively just ditch the sharing concept altogether.

The Crown Social in Cardiff has ended its relationship with the Parc Thistle Hotel and is set to close at the end of August. Martin Blunos and Crown Group are looking for other venues in the city. http://www.bighospitality.co.uk/Business/Crown-to-relocate-Martin-Blunos-Cardiff-restaurant Wonder who instigated this decision or whether it was mutual?

Matthew Norman rated it very highly when he went in May. http://www.telegraph.co.uk/foodanddrink/restaurants/8538536/The-Walnut-Tree-Llanddewi-Skirrid-Wales-restaurant-review.html I went in February last year and had a fantastic meal. The service was really friendly too. We stayed in one of the beautiful cottages. Our fridge was laden with smoked salmon and thick ham which was topped up every day. I couldn't eat it quickly enough.

Whilst the décor of Casamia is understated, the food is the opposite; traditional Italian ingredients with bold flavours are given a creative twist to produce exceptional dishes. The meal last night was one of the finest I have ever eaten and is perhaps second only to Simon Rogan’s L’enclume in terms of creative wizardry. The dinner menu is restricted to a choice between a 5 course (£45) and 8 course (£68) seasonal tasting menu. As it was a special occasion and we are very greedy there was no question that we were going to opt for the larger of the 2 menus and what with the inclusion of a couple of extra freebie bonus courses and an optional extra cheese course (£10) we calculated that by the end of the evening we had pushed close to the 12 course mark. Mrs G was nearly defeated by the quantity of food. However, I can proudly announce that I wiped clean every single plate clean and finished off quite a lot of the wife’s as well. Before I move onto the main event I should just mention the friendly and highly competent service. It was interesting to note that almost every dish was served by one of the chefs who cooked it. It’s a rather nice touch having the person who’s cooked your dish with such passion present it and introduce it to you at the table. I’ve never experienced this before and wonder whether this is a trend which began at Noma (I saw it on Masterchef!) which is gradually beginning to spread further afield? Jonray in fact served one of our courses and I was taken aback by how friendly, down to earth and normal he seemed. We had a brief chat about his beloved Manchester United. It was apparent the success of owning and cooking in one of Britain’s best restaurants hasn’t brought an ego to match. So onto the food and I’ll sum up my review now in case you don’t make it through the marathon of photos. The food being cooked at Casamia by the Sanchez-Iglesias brothers is truly inspired and is worth a pilgrimage from anywhere in the UK. Nibbles to start the meal included crisp salted almonds & macademia nuts, fresh & flavoursome green olives, a beatifully fresh focaccia with a good flavour of olive oil and the highlight of homemade breadsticks with an unbelievably good white truffle creme fraiche dip. First Course - Scrambled duck egg, smoked duck, thyme. Almost creamy scrambled egg, almost veloute; flecked with pieces of smoked duck and wittily served in an egg case, this was eggcelent. Second Course - Wild boar salami, Sheep's curd, carrots, pesto. A perfect balance of flavours and visually stunning on the plate; the sheep's curd cheese was creamy and packed full of flavour as was the salami, the pesto delivered an intense basil hit, whilst the light leaves and carrot puree softened the dish. Third Course - Beetroot, barley, iced yoghurt, pickled fennel - Essentially a beetroot risotto but with barley subsituted for rice. The sweetness of the beetroot was well balanced by the yoghurty sorbet. In addition some crunchy barley on top of the dish provided a welcome textural constrast. This was Mrs G's favourite dish. Fourth Course - Salmon poached in olive oil, Italian garnishes, Jekka's herb sauce. I remember this dish from the Ramsay's best restaurant TV programme as some customers were put off by the appearance of the salmon. The sousvide method of cooking the salmon results in it appearing raw even though it is perfectly cooked so that it melts in the mouth. This is one of the most tender pieces of fish I have ever eaten. My only criticism of the dish was that the flavour of the salmon was a little lost behind a lovely creamy fennel sauce and a garnish of caperberries. There were some delighfully crisp pieces of lemon skin sitting on top of the salmon; I could have eaten a whole bag of them. Fifth Course - Iberico pork, mushroom, apple sauce, celery root. There were some big flavours going on in this dish which in the wrong hands could have overpowered the delicacy of this beautiful piece of pork. However, the acidic apple sauce (hiding in a little jar at the top of the screen) cut through the intensity of the white truffle risotto perfecly to bring the taste of the pork to the fore. Sixth Course - Cheeses. A lovely selection of local cheeses; a mature brie, a caerphilly, a stilton-esque number and something else. Seventh Course - Cherry sorbet, Aged balsamic (20 years I think?) - A really interesting palate cleanser. The balsamic vinegar tasted like eating a wooden barrel on its own but provided a wonderful earthy, smokiness to the dish. Eighth Course - A salted chocolate mousse with bits of lavender (I think?) on top. We were brought a complimentary glass of fizz with the dish which was a lovely touch. The mousse was rich and chocolatey with a hint of salt running through it. I am a massive fan of salty, sweet things so this ticked every box. Ninth Course - Pine nut pannacotta, amalfi lemon sorbet, smell of the amalfi lemons. This dish was breathtakingly theatrical in its presentation. We were presented with a bowl of lemons over which was poured liquid nitrogen to create a wonderfully fresh aroma. The theatre which preceded the dish was not let down by the dish which followed; a creamy, wobbly, subtly pinenut flavoured panacotta was balanced beautifully by a sharp lemon sorbet. This was my standout dish of the evening. Wow. Tenth Course - Traditional Tiramasu (1981) the smell of Renato's Numero Uno. A simple, perfect Tiramisu. A jar of coffee beans with a beautifully intense aroma of coffee was presented with the dish. A touching message explained why the brothers had decided to include a traditional tiramisu on the menu as it was the dish which inspired their love of Italian cookery. I must admit I've only ever eaten tiramisu with alcohol in it before and the absence of it in this iteration provided a welcome lightness to the dish aswe were both getting pretty full by this point. Coffee and Petit Fours - An excellent cup of decaffinated coffee. Specially made chocolates included milk chocolate, banana and passion fruit as well as dark chocolate & juniper berry (I've never tasted juniper berry outside of a gin context and it was deliciously different). A silver dish of the softest, wobbliest rose turkish delight inspired by Narnia was also served. Finally a dehydrated chocolate biscuit was brought out by the chef which we were recommended to consume immediately. This was because the biscuit had been dehydrated in liquid nitrogen and so was still cold and released a puff of smoke from our mouths on consumption. Brilliant fun.

It would be interesting to hear how you get on and how the quality of the food compares to his previous places. I'm still hearing some mixed reports from other people who I know who have been.

I must admit I was pretty excited about our trip to the Crown Social. We’ve previously visited The Crown at Whitebrook and The Crown at the Celtic Manor and were very impressed by both. With Cardiff lacking any form of high end dining, especially since the recent departure of Le Gallois, I had high hopes for the latest addition to The Crown stable. However, would it be The King’s Speech or The Emperor’s New Clothes. I’d had some slightly amusing email communication with one of the Front of House managers, Alex, after I’d posted the wrong menu on my blog and we were greeted warmly by him and the team on arrival. The bar and restaurant has a pretty sophisticated yet laid back urban vibe going which is a refreshing change from some of the stuffy and dated Michelin style gaffs we’ve been to previously. We plonked ourselves at the bar, quaffed some cocktails and perused the menu. Having already digested the menu in detail at home, I was pleasantly surprised by the reasonable pricing, even though I had been reassured over email it wouldn’t be a rip off small plate joint. Nibbles average around £1.50, starters £5, mains £10 and puddings £5. Even with the suggested 3 starters, 3 mains and 3 puds per couple it still works out as £30 for 3 courses per head which you can easily spend in a number of city centre restaurants. But would the food reach for the Michelin star heights I was hoping? In short, not yet. Service was wonderful and food was beautifully presented. However, there were some very high and very low points flavour-wise. Now I know it was only the first week of opening of the restaurant so they’re still honing the menu, but as far as I’m concerned if they’re prepared to charge full prices in their first week then they should be judged as a fully functioning restaurant. So onto the food: Nibbles at the bar – 1) Crisp, pulled, lamb breast – A sort of lamb scratching style affair. Nicely seasoned with salt and lemon zest but ultimately just a bit greasy. I’d rather have a bag of Mr Porky’s 2) Sticky beef rib middles – Beautifully melt in the mouth pieces of beef in a lovely barbeque style sauce. My only criticism was the slightly odd tepid temperature. Was this deliberate? Should they have been cold or hot? Starters 1) Bread – Complementary mini loaf of wholemeal with a nifty little Crown logo floured on. Warm, soft, delicious. 2) Swiss Pasta, welsh streaky, morel cream – Unbelievably tasty. The real high point of the evening. I’m sure Switzerland isn’t famous pasta but on this basis they can definitely give the Italians a run for their money. We were informed that one of the sous chefs has previously worked in Switzerland where he picked up this recipe. The flavor combination was stunning – crisp bacon, tons of morels and a creamy morel sauce and some pasta. Lush. 3) Cheese fondue, onion madelaines – Keeping the Alpine theme going I couldn’t resist this kitsch temptation. Beautifully light and fluffy madelaines and a really good fondue. We were given enough cheese for an 80s dinner party but I was able to mop up the vast quantity with the remaining bread. 4) Leek & Potato terrine, roast garlic, toasted hazelnuts – Worked beautifully as a whole (which is I’m sure as it was intended) but without the hazelnuts or garlic in a mouthful I felt the dish was a little bland. I know chefs normally intend for you to have a mouthful of everything in one go but sometimes I get a bit lazy and just pick up one thing… Mains 1) Crab tortellini, crab cream sauce – Crabtastic. The tortellini was filled with stacks of crabmeat and the sauce was full of brown crabmeat flavor. However, it was slightly let down by the pasta which was a touch on the dry side. 2) Roast quail, satay, straw potatoes – Succulent quail, peanuts stuffed under the skin and a lovely satay sauce. The crisp straw potatoes and coriander salad complemented the dish beautifully. 3) Welsh pork belly, apples, Gwynty Ddraig cider – Just as it looks in the picture with the addition of a creamy (cider/porky?) sauce. However, the mash was definitely on the grainy side. 4) Dripping cooked chips – Some of the best chips I have ever eaten. Fluffy, crunchy and meaty. If only they did these at the Penylan fish bar. Desserts This was where the meal took a bit of a walk of a cliff. We ordered the selection of 5 deserts to share and except for the delightfully tangy green apple sorbet everything was mediocre. A vanilla milkshake was unremarkable, a bitter chocolate tart had a slightly soft base, a new york style apple cheesecake was not a patch on the real deal and chocolate and laver bread fondant verged on the bizarre. Overall a real disappointment. This was followed by an awful cup of instant decaff coffee and some pretty dry and flavourless macaroons. What with the current macaroon trend I was expecting some joyful mouthfuls of crunch, chew and interestingly flavoured cream. However all I got was a bit of crunch and bland cream. They’d also been un-necessarily hyped by their presentation at the table by the waitress in a fancy wooden box. To be fair to the waiting service, they were very apologetic about our cup of instant and deducted the offending beverages from the bill. Hopefully they’ll be more considerate to people who need to get to sleep before 4am in future by offering something more than a Nescaff equivalent. In Summary So all in all, a really enjoyable meal with some great service and a few let downs with the food at the end. I’ve got high hopes that the flaws in the dishes will be ironed out as it has potential to be Cardiff’s top restaurant by a clear margin. I still fully intend to head back for the Crown burger along with some more dripping chips for a weekend lunch in the near future.

Ok. So I was emailed the wrong menu (other one was the menu at the current restaurant). Here's the correct one. No prices confirmed as of yet but its very extensive and more exciting looking. The menu is divided up into nibbles, starters, mains and desserts. The menu is a small plate style concept with lots of flexibility so you can mix things up. Crisp, pulled, lamb breast Welsh pork boudin, shallot piccalilli Welsh egg and mustard Sticky beef rib middles Hard boiled Quails egg & celery salt Beer battered Whiting, tartare sauce Onion Madeleine, taramasalata Ruan’s spicy nuts Marinated olives Macaroons Caramel Doughnut XXXXX Flat mushrooms, onion marmalade, toasted light rye bread Warm chicken oysters, crispy skin, watercress Poached duck egg, savoury choux bun, béarnaise Swiss Pasta, welsh streaky, morel cream Leek & Potato terrine, roast garlic, toasted hazelnuts Welsh pork boudin, shallot piccalilli Seared lambs liver, cauliflower, hot caper butter Grilled mackerel, Russian salad White onion soup Cheese fondue, onion madelaines Welsh cheeses, pickles, breads & biscuit XXXXX The SOCIAL CLUB Buttered tiger prawn, Crisp pancetta, duck egg, gem lettuce. The SOCIAL BURGER European wagyu beef, milk bap, tomato relish. XXXXX Creamed Pearl barley & artichoke. Cockle chowder, lava ‘bread’ Fish stew, rouille, croutes Pendryn glazed plaice fillets Wagyu meat balls & pasta (5 or 3) Slow cooked lamb shoulder, thyme sauce Roast quail, satay, straw potatoes Beef skirt steak, pickled chopped onions Welsh pork belly, apples, Gwynty Ddraig cider Crab tortellini, crab cream sauce (5, 3 or1) Baby green leaf salad: French, Italian or lemon Dressing Tomato & Basil salad Dripping cooked Wedges Buttered Potatoes Mash potato Seasonal vegetables Beer battered onion rings Cheeses & Desserts Welsh cheese, pickles, breads & biscuit Cheese fondue, onion madelaines Bitter Chocolate tart & orange New York style apple cheese cake Warm doughnuts, vanilla milkshake The SOCIAL SPLIT (Take on a banana split) Chocolate & lava bread fondant Blood orange, thyme soufflé Chilled Rhubarb crumble Salted caramel, chocolate slice Pistachio nut bakewell White chocolate & raspberry Burnt cream 2 share BEING SOCIABLE A selection of 5 desserts to share Selection of Ice creams & sherbets Per scoop XXXXX Selection of tea or coffee & Macaroons Macaroons to take away Selection of 3

Martin Blunos's Crown Social is set to open in Cardiff at the Thistle Parc hotel next Friday and it's a pretty big event on the dining calendar as far as the Cardiff eating out scene goes. With the recent closure of the Le Gallois, the only place in Cardiff that had remotely been tipped for Michelin stardom, the Cardiff high end dining scene is pretty bleak. As I'm sure most of you already know, Martin Blunos was recently appointed Executive Chef of Crown Hotels (of James Sommerin fame). So it seems that he has been given the task of running what could be Cardiff's big hope for gaining a Michelin Star. The concept is one of small sharing plates as far as I'm aware from speaking to someone on the phone at the restaurant. I'm booked in next weekend so I'll let you know how I get on. Not sure whether it's against forum etiquette or not as I havent't posted before (??????) but I was emailed a preview of the menu below (there may be some changes apparently). Hard to tell what it's going to be like from the descriptions below but it's going to be Cardiff's most expensive restaurant by far if I need to order 2 main dishes to fill up! Not too many dishes are grabging me but I think I'll most definitely be opting for the Bouillabaise and perhaps the intriguing A Style of "Banana Split" Starters Leek & Potato Terrine, Roasted Garlic, Toasted Hazelnuts £5.45 Welsh Pork Boudin, Shallot Picalilli £5.95 Steamed Fillet of Sole, Champagne Butter Sauce £5.95 Mushroom Fricassee, Onion Marmalade £4.95 White Onion Soup £4.45 Mains Roast Chicken, Satay and Straw Potatoes £14.45 Bouillabaisse, Croutes & Rouille £15.50 Beef Skirt Steak, Cooked Rare, Pickled Chopped Onions £16.95 Creamed Pearl Barley with Artichoke £13.95 Salmon Fillet, Braised Fennel and Fishcake £14.95 Side Orders Dripping Cooked Chips £3.45 Mix Baby Leaf Salad £3.00 Boulangère potatoes £2.95 Desserts Bitter Chocolate Tart, Orange Cream £6.00 Chilled Rhubarb Crumble £6.00 Pistachio Bakewell, Chocolate Ice Cream £6.00 A Style of “Banana Split” £6.00 White Chocolate and Raspberry Brûlée £8.50 Welsh Cheese & Chutneys £6.00