Eat & Drink

“Let’s face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that’s different between you and me is the products we can get, and I can get a better product than you, I’m going to be a better chef.” – Thomas Keller, The French Laundry / Per Se

It all starts with ingredients. We are fortunate here. We have one of the World’s great natural larders around us, and its our job to get that food to you in its prime.

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Gareth Johns Mushrooms

We couldn’t do it without our suppliers giving us access to those raw ingredients. Welsh where possible, and ideally from within 50 miles of the kitchen door.

We have a line up of Welsh real ales and a Welsh lager. We import a number of wines on tap directly from the vineyards in Italy, so we can say we have a really interesting but very high quality (single estate) house wines at very affordable prices. We have a line up of spirits and liqueurs, including many from Wales. As with our food, we like to have a sense of place in our bar.

The menu represents a personal distillation of nearly 30 years experience of cooking (and a lot more eating!). It is based very firmly on our fantastic Welsh produce, which we believe cannot be bettered anywhere in the world.

We endeavour to treat it with the respect it deserves, not masking flavour for the sake of cleverness or complication.

Gareth follows the Slow Food Principles of “Good, Clean and Fair” and will never knowingly allow G.M. ‘freaky food’ to be used in our kitchens.

Bar & Wines

The Wynnstay stocks real ales from local breweries; Cader Ales in Dolgellau and Monty’s from Montgomery. We also have Heineken and Wrexham Lager. All wines are imported directly from vineyards in Italy; a range of housewines by the glass or litre and finer bottled wines, all offering exceptional value.

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Bar closing times

The Hotel bar normally closes at 11 pm, 10.30 pm on Sundays but may remain open later at the discretion of the duty manager.

If you wish to have a later bar, please advise us in advance – so that we can ensure that we have staff to cover that.