St. Valentine's Day Menu
Saturday 14th February 2015
7pm – 8.30pm
Spiced Love Apple Soup (V)
Terrine of Local Game, Beetroot Pan Chutney, Sour Cream Dressing
Chef Gareth’s Salt Wild Duck, Pickles, Winter Salad
Welsh Seafood in ‘Acqua Pazza’, Genoa Style
Twice-baked Welsh Cheese Souffle, Toloja Mustard Cream, Toasted Walnuts
Slow-cooked Bavette of Local Beef, Braised Root Vegetables,
Dauphinois Potatoes, Curly Kale
Valentine of Welsh Pork, Apple and Black Pudding Mash,
Cider and Lentil Gravy, Greens
Line Caught Aberdyfi Sea Bass, Cockle Risotto, Vegetable Ribbons,
Cardamom Butter Veloute
Mathafarn Pheasant Breast, Crispy Leg Wonton, Potato Cake,
Cranberry and Orange Sauce, Greens
Winter Vegetable Crumble, Tomato and Savory Fondant,
Herb Mash, Broccoli (v)
Sweethearts Platter to share
£49.50 per couple
Please call in or telephone us on 01654-702-941
to reserve your table
A team of chefs led by our own Gareth Johns have been taking part in the WCTAH over the past few weeks, to raise money for feeding hungry children in Africa.
First Run Sewin of the Season, 18 1/2 pounds of pure muscle, Chef and
Dyfi netsman Harry- Coming to a table near you!
Gareth Johns, Head Chef / Proprietor at The Wynnstay, Machynlleth has been accepted as a Full Member of The Master Chefs of Great Britain. The association has an exclusive membership made up the most notable head chefs, chef/patrons and pastry chefs around the country.
Earlier this year at the Royal Welsh Show, Llanelwyd, Wynnstay Hotel Chef and joint Proprietor Gareth Johns was recruited by the Co-op to head their Good with Food roadshow featuring Cambrian Lamb.
So successful was the stand that it was awarded the the gold medal for Best Trade Stand, beating off competition from hundreds of other stands at Wales' premier agricultural and food show. A delighted Gareth said: It was great to be part of such a dedicated and hardworking team, and with our peerless Welsh Lamb it was a truly irresistible combination!
Food Wales Top Twenty Chef Gareth Johns stars at Royal Welsh Show for the Co-op with Welsh Lamb.
Larger than life chef/proprietor of the Wynnstay Hotel Machynlleth shared recipes with the crowds at the Co-op Pavilion at the Royal Welsh Show at Builth Wells last week. His salivating dishes of his favourite Welsh lamb drew in crowds eager to taste the succulent delights.
WYNNSTAY CHEF COOKS LUNCH FOR FIRST MINISTER,
– NOT IN WALES, IN WASHINGTON!!
Wynnstay Hotel Chef, Gareth Johns was privileged to be part of the Welsh Assembly Government’s Delegation taking part in the annual Smithsonian Folklife Festival held in Washington DC’s National Mall, the scene of President Barack Obama’s recent inauguration. Whilst there he was asked to prepare lunch for the visit of Wales First Minister, Rhodri Morgan, “I can’t tell you what he ate – that’s a secret” quipped Gareth, but I can tell you he enjoyed it immensely.
One of the few Master Chefs certified by examination working outside London, Gareth Johns' physique can leave you in no doubt about the seriousness with which he conducts his research!
Vivre Le Cheese Comte, leek and mustard fritters
The Romans called it 'Maglona', to us it's 'Mach"- a vibrant lively little Welsh market town of some two thousand souls that Sir Watcyn Williams-Wynne chose as the site for his little 'Pied -a-Terre' that is now known as The Wynnstay, or to give it it's full title, The Wynnstay, Herbert Arms and Unicorn Hotel!!
Welcome to the Wynnstay! Those four words have been spoken in greeting for over two hundred years in this little corner of Paradise. Today it's the Johns brothers, Gareth and Paul, who are the guardians of this great tradition, and together with their team of staff they are pleased to bid you welcome.