Top Harlech Listings

Review:

HONEYMOONING in Harlech, Glyn and Jacqueline Roberts decided their future life lay together in North Wales. Three years later they turned their backs on London and bought Castle Cottage, which dates from 1585, to start their new life.Nearly 20 years on, they've turned it into a five-star restaurant with rooms, taking over the former coaching inn next door and a Grade II listed 16th century former pub in the meantime.They've picked up a host of prizes, the latest as winner in the Eating Out category in this year's True Taste Awards.Ken and I decided to head there with friends Laura and John Micah.The restaurant has slate and original oak floors, oak beams and whitewashed walls decorated with original contemporary Welsh art.Comfortably seated on brown leather sofas warming by the open fire near the cosy bar, we focused on the menu while enjoying canapes and aperitifs.We chose the wine from their Wines of the Month list, deciding on a bottle of Tarrango Reserve Waterstone Bridge, Australia, a beautiful smooth wine with raspberry and cherry aroma. The wine list has a carefully chosen selection of over 90 wines from all the wine producing countries of the world, with an extensive selection of armagnacs, brandies and liqueurs.The dining room has an old beamed fireplace emphasising views of the sea and Snowdon in the distance.The dinner menu for the evening consisted of three courses, with the chef's appetiser of broccoli soup a welcome surprise.As it was her birthday, Laura was allowed to choose her starter first and decided on the shellfish risotto with pan-seared Scottish scallops, crispy pancetta and parmesan shavings.John favoured the Welsh smoked salmon from Rhydlewis; Ken surprised us by choosing quail with lentils, peas and leeks; I opted for the crispy aromatic lamb pancakes with hoi sin sauce.All the dishes were exquisitely presented, a colourful mix of flavours and textures.Glyn promotes local and Welsh produce and this is reflected in the style of menus he can offer. Living in an area which provides top quality ingredients like lamb, beef, seafood and shellfish, it is no wonder classic dishes with a modern twist can be created.Laura really enjoys fresh fish, and so opted for the fillet of Milford Haven cod grilled and served on pink fir apple potatoes with sugar snap peas and a wild mushroom, wine and cream sauce.With very high standards when it comes to flavour and texture, John chose the rack of local lamb served on bubble and squeak with confit shoulder, buttered carrots and a red wine shallot sauce. 'Rich but perfectly balanced', he said.Ken was tempted by the breast of corn fed chicken, roasted and served on sweetcorn creamed potatoes with sugar snap peas and a wild mushroom, wine and cream sauce.I just could not resist the hand dived Scottish scallops and king prawns. They were pan-seared and served with braised herb rice and asparagus with a pernod sauce. Perfection.The puddings menu fully complimented this wonderful meal. Warm pine nut and honey tart served with cream and strawberries for Laura; classic vanilla creme brulee served with a basket of berries for John; the rich sticky date sponge served with a warm butterscotch sauce and vanilla ice cream for Ken; and finally, the irresistible banana and rum strudel served with banana ice cream for me. Again, in a word, perfection.A second bottle of the Australian red was ordered along with Columbian coffee and petit fours to end the meal.