Review on Fairyhill
Set in 24 acres of mature grounds including a trout stream and a lake, this creeper-clad eighteenth-century house makes the most of its attributes, and you can survey the scene from the outdoor terrace. The house pleases the eye inside and out, and the mood is casual.
Meals in the restaurant are defined by an eclectic and inventive use of native raw materials (many procured within a ten-mile radius of the hotel) ranging from Brecon venison (perhaps served with orchard apple mash, red wine and chocolate gravy) to Llanboidy cheese. Bresaola is made on the premises, while chilli and dill-cured organic salmon is presented with cucumber, crème fraîche and lime dressing. Elsewhere, fillet of Welsh Black beef appears with oxtail ravioli and truffle mash, and seared loin of Gower salt marsh lamb is partnered by a rosemary sausage and cawl jus.
Bringing up the rear are desserts ranging from Fairyhill apple and tarragon tart to hot chocolate fondant with banana ice cream and griottines. The wine list is a treasure trove of unusual French classics and well-chosen representatives from near and far (you might even see something from Wales on show).
Fairyhill is also featured in: Michelin Guide, Good Food Guide, AA GuideRate this Restaurant
Restaurant Opening Times
Lunch: 12.30 - 2.00pm (12.00 - 3.00pm Sun) (3.00 - 5.00pm Afternoon Tea Mon-Sat)
Dinner: 7.00 - 9.00pm Mon-Sat
Accepted credit cards
Visa, Master Card