Review on Penmaenuchaf Hall
Surrounded by some 20 acres of grounds overlooking the stunning Mawddach estuary, this elegantly turned out Victorian mansion lives and breathes country-house affluence.
Lorraine Fielding and her professional team manage proceedings capably out front and the kitchen hits the mark with its stylish modern cooking. Starters like sauté duck livers with orange dressed leaves and pine nuts or a warm mousseline of scallops with Vermouth butter sauce set the tone, before skilfully executed main courses such as best end of lamb with a confit of swede, green lentils and rosemary jus or steamed fillet of plaice filled with prawn mousse on vegetable couscous with chive sauce.
Desserts are in the classic mould of summer pudding with clotted cream or baked apple charlotte with apple custard and the wine list aims to please all palates and pockets.
Penmaenuchaf Hall is also featured in: Michelin Guide, Good Food Guide, AA Guide
Rate this RestaurantCuisine
Modern British
Chef
Daniel Peate
Restaurant Opening Times
Breakfast: 8.00 - 9.30am
Lunch: 12.00 - 2.00pm
Dinner: 7.15 - 9.30pm
Accepted credit cards
Visa, Master Card