A little bit of luxury.
Their aim has been to create the kind of place they would like to stay in, and eat in themselves.
In terms of decor, Llys Meddyg is extremely stylish, but the atmosphere is down-to-earth and friendly.
Visitors can even bring their four-legged friends with them - so long as the pooch is clean and well-behaved.
Head chef Matt Smith is passionate about food and is a keen advocate of local produce. Dishes evolve with the seasons, so that ingredients can be used when they are at their best, and are packed with flavour.
Llys Meddyg provides a choice of places for guests to enjoy their meals. The Cellar Bar is funky yet cosy, the dining room upstairs provides a more formal environment, with its elegant Georgian proportions.
Then there's the light and bright Kitchen Garden, a conservatory-style space that overlooks the former market garden.
In post-war days, Llys Meddyg supplied Covent Garden market in London with dahlias and roses.
Visitors to Llys Meddyg have the delights of the Pembrokeshire coast as their playground, as well as the picturesque Newport beach, the pretty village of Newport, and the atmospheric Carn Ingli, part of the Preseli hills, with its dramatic rock-strewn summit.
* Llys Meddyg is part of Welsh Rarebits, a collection of handpicked, top quality, independently-owned hotels. Order your free brochure online - www.rarebits.co.uk - and view all the properties at your leisure, or call 01686 668030.
CHERRY BAKEWELL TART Ingredients FOR THE ALMOND FILLING 85g unsalted butter at room temperature 85g golden caster sugar 85g ground almonds finely grated zest of 1 lemon & 1 egg FOR THE PASTRY 200g plain flour 140g unsalted butter, cut into small pieces 100g golden caster sugar finely grated zest of 1 lemon 1 egg yolk a few drops of vanilla extract FOR THE CHERRY FILLING 200ml of cherry jam 600g pitted fresh cherries Method FOR THE ALMOND FILLING Mix all ingredients in a food processor FOR THE PASTRY Place all ingredients in clean bowl of food processor until they have come together.
Rest for 20 minutes.
Line pastry tin, fll with baking beans and place in oven at 190C for 15 minutes.
Turn down temperature to 150C for a further 30 minutes.
Place cherry jam on pastry base.
Place back in oven for 5 minutes to form a skin.
Add almond mix and add cherries on top.
Bake for a further 35 minutes at 170C.
WELSH RACK OF LAMB, SLOW COOKED LAMB BREAST, LAMB SWEETBREADS, PEARL BARLEY RISOTTO, SPRING ONIONS AND BROAD BEANS Ingredients For the pearl barley risotto: 1kg pearl barley 1litre lamb stock half a lemon For the risotto Cook pearl barley in lamb stock, season with salt and lemon juice For the sweetbreads 100g sweetbreads 500ml water 2 eggs 200g breadcrumbs 200g flour Method Bring water to the boil, add sweetbreads and simmer for 8 minutes.
Refresh in iced water then place in flour, then egg, then roll in breadcrumbs until coated.
For the lamb breast 1 breast lamb 1 onion 1 carrot 1 stick of celery 1 bouquet garni 1 chicken breast 1 egg yolk 30ml cream 100g thin sliced pancetta Method Fry onion, carrot, celery in a little oil.
Add water and lamb breast, bring to the boil and simmer for four hours, leave to cool.
Meanwhile, blend chicken, egg yolk and cream, pick meat from lamb breast and add to chicken mix.
Line work surface with clingfilm, place pancetta on film and top with chicken and lamb mix before rolling into cylinder.
Tie off both ends and poach in simmering water for 25 minutes.
Leave to cool for eight hours.
Plating up Rack of lamb Sear rack of lamb on all sides, place in oven for eight minutes, then leave to rest for a few minutes.
Reheat risotto Add broad beans and finely sliced spring onion.
Slice inch pieces of lamb breast.
Sear on all sides and place in oven for four minutes. Pan fry sweetbreads for four minutes, place risotto on plate.
Slice lamb rack, place breast and sweetbread onto risotto.
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|Publication:||Wales On Sunday (Cardiff, Wales)|
|Date:||Jul 31, 2011|
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