Head Chef of Tyddyn Llan, Bryan Webb
Kevin was one of the people most instrumental in making New Zealand Sauvignon Blanc the global success that it is today, having been a founding winemaker at the famous Cloudy Bay, directing the company's first 25 vintages.
Bryan will be preparing a spectacular 5-course meal to match Kevin’s wines, which he will talk about during each tutored tasting.
The meal will comprise:
· Canapés
· Imam Bayildi - Turkish Style Aubergine accompanied by Sauvignon Blanc 2012, Greywacke, Marlborough, New Zealand
· Scallops served with Salt Cod Brandade and Wild Garlic Sauce with Chardonnay 2010, Greywacke, Marlborough, New Zealand
· Local Organic Pork - Three Ways with Shallot and Thyme Purée with Pinot Noir 2010, Greywacke, Marlborough, New Zealand
· Rhubarb, Champagne and Blood Orange Trifle with a Late Harvest Riesling 2011, Greywacke, Marlborough, New Zealand
Tyddyn Llan is now considered to be one of Wales' finest restaurants, with high rating in the 2013 Good Food Guide 6/10, Michelin Star, and former ‘True Taste North Wales’ Restaurant of the Year.
Bryan is committed to using only the highest quality seasonal ingredients, many of which arrive daily from a local network of suppliers. Meat and game come from local estates through a first class butcher and the majority of fish arrive direct from the Welsh coastline.
The dinner is priced at £65 per person to include all wines and coffee and rooms are available from £120 (subject to availability)
To book call 01490 440264 or visit www.tyddynllan.co.uk.
Tyddyn Llan is a member of the Welsh Rarebits collection of fine hotels.
Photo:
http://www.prlog.org/
