This is the banquet which we had to reschedule from earlier this summer. Bas y Môr will be a nourishing mouthwatering banquet based on the waters around Cardigan Bay, created by Chef Guy Morris. There is something to cater for pescatarians, vegetarians and vegans.

Tasting plater cold

Gravlax with mustard and dill

Lava bread and avocado sushi rolls (Ve)

Crab and crème fresh with boiled egg and parsley

Char grilled courgette with sherry dressing (Ve)

Fresh focaccia bread (Ve)

Tasting platers hot

Lobster broth

Seaweed falafels with zesty roast pepper dip (Ve)

Tapenade chicken and prawn balls

Roast cauliflower and leak with salsa Verde (Ve)

Warm spiced Salmon fishcakes

Fried cumin potatoes (Ve)

Smoked tofu with nori (Ve)

Steamed Broccoli with basil and tahini and dark soy dressing (Ve)

Mango and blueberry yogurt cream with muscovado crumble

+ a (Ve)gan version