May Bank Holiday Spring Banquet
Pembrokeshire Chef Guy Morris creates a special 4-course spring banquet to celebrate the wonderful local produce of West Wales.
- Rosemary bread with tapenade and spring herb salsa
- Goat cheese & wild garlic soup
- Shoulder of Pembrokeshire lamb slow cooked (vegetarian option: Baked aubergines with almond and date dressing and caramelised onion couscous)
- Roasted vegetables from the garden
- Pembrokeshire new potatoes prepared in a Portuguese style
- Spring greens and salads from the walled garden
- Dark chocolate orange with stem ginger cream tart.