Fourteen farms, boats and dairies, named on the menu
The producers
The lamb farm in Llanblethian, the beef from the Vale, the Gower fisherman, the two cheesemakers, the Tuesday market and the orchard. Fourteen producers this week, each named on the menu, most within thirty miles.
A short menu lets a kitchen buy from people rather than wholesalers. Sioned knows the name of the farmer who reared the lamb, which is why it is on the menu, and why the lamb is better than it would otherwise be.
The lamb comes from a farm a mile from the restaurant in Llanblethian, whole, and is used nose to tail across the week: rumps and loins at dinner, shoulder on Sunday, the rest in the lunch shepherd's pie and the faggots. The beef is from a farm near Llancarfan, hung for thirty days. Fish is off the day boats at Swansea and Milford, delivered Wednesday and Friday, which is why the fish dishes are the ones that change most. Vegetables are from the Tuesday market in Cowbridge and two growers in the Vale, and the apples for the crumble from an orchard outside Llantwit.
Cheese is from Caerphilly, Carmarthen and the Brecon Beacons; the butter and cream from a Vale dairy; bread from the bakery on the High Street; coffee from the roastery in Penarth. The menu names every one, because a dish described as "Llanblethian lamb" is a promise we can be held to, and because the producers deserve it. The full list is on the menu page each week.
In short
- Lamb from a mile away, used whole
- Vale beef, hung thirty days
- Day-boat fish, Wednesday and Friday
- Tuesday market vegetables
- Welsh cheeses, bread, butter and coffee
- Every producer named on the menu
Prices and booking
Most of the menu comes from within thirty miles; the fish from the Gower and Pembrokeshire boats, the cheese from Caerphilly and Carmarthen. The producers are on the menu page every week. Prices include VAT. A 10% service charge goes entirely to the staff and can be taken off. This week's menu is on the menu page; the regular nights are on the what's on page.
Questions about producers
Is everything Welsh?
Nearly. The lemons, the olive oil, the chocolate and most of the wine are not, and we do not pretend otherwise. If it can be sourced well in Wales it is; if it cannot, we buy the best of it from wherever does it well.
Book a table.
Forty covers, so Fridays, Saturdays and Sundays need a booking. Lunch is two courses for £24, Wednesday to Saturday. The back room seats twelve with no hire fee. The menu changes every Wednesday and is online by noon.