The Old Post OfficeBed & breakfast · LlandoveryB&B · Llandovery

Breakfast

Breakfast, cooked to order.

Served in the old counter room, under the brass grille, from half past seven on weekdays and eight at the weekend. Almost everything on the menu comes from within twenty miles of Broad Street; the cockles come forty, because nowhere nearer has them.

A full Welsh breakfast by a tall sash window: bacon, egg, sausage, laverbread and cockles, a rack of toast and a pot of tea

Breakfast

Breakfast tomorrow from 7.30am to 9.30am.

Cooked to order

  • The full WelshBacon and sausage from the butcher on Stone Street, a Myddfai egg any way, laverbread and cockles from Penclawdd, mushrooms, tomato and toast
  • The garden fullA vegetarian full with a Glamorgan sausage of Caerphilly and leek, the egg, mushrooms, beans and a potato cake
  • Smoked salmon and scrambled eggsOak-smoked salmon from a smokehouse on the Teifi, on bread baked here this morning
  • Welsh rarebit with a poached eggMature Carmarthenshire cheese, ale and mustard on toast, with a Myddfai egg on top

On the dresser

  • PorridgeWith honey from the hives at Cilycwm, or with a dram of Welsh whisky if you are walking, not driving
  • Fruit, yoghurt and granolaThe granola made here, the yoghurt from a dairy in the Teifi valley
  • Bread and Welsh cakesA loaf baked at six, Welsh cakes off the bakestone, butter, marmalade and Ffion's blackcurrant jam

The menu

Ffion cooks every breakfast to order, not from a hot plate: tell her how you like your eggs and whether you want the laverbread and cockles, and it comes out as you asked. The dresser has porridge, fruit, yoghurt, the granola we make, bread from the oven at six, Welsh cakes off the bakestone and three jams.

  • Times. 7.30 to 9.30 on weekdays, 8 to 10 on Saturday and Sunday.
  • Early. A tray at six for a long day on the hill, by arrangement the night before.
  • Packed lunch. A filled roll, a Welsh cake, fruit and a flapjack, £9.50, ordered by nine the night before.
  • Diets. Vegetarian, vegan, gluten-free and dairy-free versions of everything, if you tell us when you book.

Where it comes from

Six suppliers, five of them within twenty miles.

  • The butcher on Stone Street

    A two-minute walk

    Dry-cured bacon and pork sausages, made in the shop from pigs reared in the Towy valley.

  • Ffion's cousin's farm, Myddfai

    6 miles

    The eggs, from hens that range over a hill farm above the village where Ffion grew up.

  • The hives at Cilycwm

    4 miles

    Heather and summer honey for the porridge and the toast, from a beekeeper up the Towy.

  • A dairy in the Teifi valley

    18 miles

    Yoghurt, butter and the mature Carmarthenshire cheese in the Welsh rarebit.

  • A smokehouse on the Teifi

    19 miles

    Oak-smoked salmon for the scrambled eggs, smoked a few miles from where the river reaches the sea.

  • Penclawdd, on the Gower

    40 miles

    Cockles and laverbread from the Burry Inlet: the one thing from further than twenty miles, because nowhere nearer has them.

A brown and white springer spaniel on a tartan blanket on the stone floor of the hallway beside muddy walking boots

With a dog

Breakfast at the hall table, with the dog underneath.

The breakfast room is dog-free for guests with allergies, so guests in the Sorting Office eat at the table by the window in the hall, where a dog can lie on the blanket under it. Mabli, our spaniel, will try to join in; ignore her.

The dog room

Questions about breakfast

Can we come for breakfast without staying?

At the weekend from half past eight if there is a table: £14 for the full Welsh. Ring the night before to be sure.

Is breakfast included in the room rate?

Yes, for two in every room, and for three in the Postmaster's Room when the third bed is booked.

Can you do breakfast earlier than half past seven?

Ffion cooks from seven if you ask the night before, and leaves a tray with a flask, cereal, fruit and a cold breakfast from six.

What is a Glamorgan sausage?

A sausage with no meat in it: Caerphilly cheese, leek and breadcrumbs, rolled and fried. It is the centre of the vegetarian full, and plenty of meat-eaters order it.

Do you cater for allergies?

Yes. Tell us when you book; the kitchen is small and we can keep things separate, but we are not a nut-free or gluten-free kitchen and will say so honestly.

Where do we eat in the evening?

Two pubs and a restaurant within three minutes' walk, and the folder in your room has our honest list. Book on a Friday or Saturday.

Pick a night, see which rooms are free.

The rooms page shows every room's rate and whether it is free on the night you choose, with the two-night weekend rule worked out. Then book with the form or ring Ffion on 01550 496 0920; nothing is charged until you leave.

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