The kitchen
One farm, one brine, three spice levels, and a kitchen that makes its own slaw and gravy. Each of the six has a page with the prices and how it is done.
01
Welsh free-range chicken jointed in the kitchen every morning, brined for 24 hours in buttermilk, double-dredged in our seasoned flour and fried to order. Mild, hot or xtra. From two pieces to a family box.
Two pieces £4.20, three £5.90, five £9.20, eight £13.90.
02
Wings from the same birds, brined and fried crisp, then dusted at your spice level or tossed in one of four glazes: honey-chilli, garlic parmesan, smoky barbecue or the xtra. Six, ten or twenty.
Six wings £5.20, ten £8.20, twenty £15.
03
A thigh fillet burger in a toasted brioche bun with slaw and pickles, the double stacker, a hash brown and cheese burger, and the tender wrap with lettuce, tomato and sriracha mayo, each at mild, hot or xtra.
Fillet burger £6.50, the stacker £8.50, tender wrap £5.90.
04
The family box: ten pieces, two large fries, two sides and gravy for £24.95, or the big box with sixteen pieces, three large fries, three sides and gravy for £34.95. Mixed spice levels in one box, in a flat sharing tray.
Family box £24.95 (ten pieces), the big box £34.95 (sixteen).
05
Skin-on fries with our seasoning, slaw made every morning, buttered corn on the cob, a baked mac and cheese, spicy rice, halloumi fries and a proper gravy from chicken stock.
Fries £2.40, large £3.20; slaw £1.80; corn £2; mac and cheese £3.20; spicy rice £2.80; halloumi fries £4.20; gravy £1.50.
06
Delivery by our own riders around Llanelli, Felinfoel, Dafen, Furnace, Pwll, Bynea, Llwynhendy and the Coleg Sir Gâr campus at Pibwrlwyd, from noon until half an hour before we close. £2.50, free over £25, minimum £10.
£2.50, free over £25.
A day
The birds arrive from the farm near Llandeilo. Rhian and Darren joint them: breast, thigh, drumstick, wing; the carcasses go in the stockpot for the gravy.
Tomorrow's chicken goes into the buttermilk brine for twenty-four hours. Today's comes out of yesterday's.
Two dredges by hand, twelve minutes in rapeseed oil, the spice dusted on at the pass, into the box, out of the door.
The oil is filtered every night and changed twice a week, more often than the rules ask; nothing fried is kept for tomorrow.
Two pieces to ten, mild, hot or xtra, up to three sides: the box builder works it out before you ring. Fried when you order, about twelve minutes; delivery around Llanelli, free over £25.
