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For those interested petrol-heads, we were graced by the presence of some serious horsepower last month when the Top Gear crew turned up and stayed with us. A great bunch of people who made some of the teams' day by giving them a run in the odd Lambo Gallardo, even if it was green - a bit obvious but who cares!! The article is at http://www.topgear.com/uk/photos/top-gear-magazine-september-2010?imageNo=0 and its this months September issue.

Congratulations

The Hotels are delighted to congratulate members of the kitchen teams in passing recent food safety courses, namely level 3 in Supervising Food Safety in Catering. WELL DONE to all. We are very lucky of the experience we already have but it is fantastic to see this formally recognised by these awards. The kitchens have really applied themselves in coming to task with recent changes in food safety legislation and what is now expected in terms of paperwork and structured management. With the "Scores on the Doors" system implementation, it is essential that the hard work undertaken on a day to day basis is recognised, something that is completely different to the quality and local produce we source and present everyday.

The complete picture

Some more additional images !

Time For a Change

Not the most title given the Valentine's week ahead but as they say, with change comes opportunity as well as chaos!

I thought that you would like to see how the recent redecoration of the Reception and Cocktail bar evolved last month, finishing precisely on time on Friday 28th January - as the builders walked off site, the first customers walked in to be seated - a seamless handover! My thanks to Harry Roberts, Dave Bradley, Mike Pearson, Neville and all of their colleagues and sun-contractors for thier application over the 4 weeks.

I should also mention Richard Williams of Snowdonia Slate and Stone for supplying the fantastic slate top - measuring 50mm (that's about 2 inches in old money) and sourced from the quarries in Blaenau Ffestiniog in traditional blue/grey stone, it is a lovely piece. Visit http://www.snowdoniaslate.co.uk for further details.

Today's lunch menu

Daily Lunch Menu
Two Courses £10.95 Three Courses £13.50
served from 12- 2.30pm
Starters

Melon & Fresh Fruit Cocktail

Chefs Smooth Game Liver, Redcurrant & Orange Parfait

Fricassee of Garlic Butter Mushrooms in White Wine Cream Sauce

Tartlet of Llandudno Smoked Salmon with Lemon Zest & Parsley

Pressed Terrine of Chicken & Parma Ham

Cream of Vegetable Soup

Main Course


Roast Welsh Beef with Yorkshire Pudding

Local Leg of Traditional Roast Pork, Sage Stuffing
Royal Oak Speciality; Creamy Game Pie
with Mustard Glazed Short Crust Pastry

Supreme of Salmon on Creamy Winter Cabbage, Lemon Cream Sauce

Pot-Roasted ½ Pentrefoelas Pheasant in Smokey Bacon Vegetable Gravy

(V) Mushroom & Vegetable Stroganoff on Basmati Rice

Sweets


Traditional Rhubarb and Apple Crumble with Custard

Lemon Meringue Pie

Cinnamon Panacotta with Honeyed Figs

Tiramisu Cheesecake

Rich Chocolate Fudge Cake with Vanilla Ice Cream

8th February

We all busy catching up after a busy weekend and our first wedding of the year - there was a fantastic atmosphere with plenty of high spirits, laughter and happiness without any over indulgence!!

The weather seems set fair albeit cold and fresh - perfect winter weather - let's hope its a precursor to a perfect summer.

Welcome Back

A happy new year to you all - a distant memory for some, I'm sure. So much has taken place since we last wrote, we will try and break it down. Our staff have all preformed really well and the feedback we have had through our monitoring, both internal and external, has been fantastic - a thank you to all.

The game season is drawing to a close but it has far exceeded our expectations - we are already planning next seasons'! Especially successful dishes have included our own smoked pheasant, delicious creamy and tender mustard glazed game pie as well as a very fine game liver parfait. We have also served a stunning pan fried loin of Pentrefoelas Hare with mushroom risotto.

We are just attending to our first wedding of the year in our newly refurbished reception and lounge area and are looking forward to the half term and valentine's next week.