Join us for a three course sharing menu, created by Powys-raised chef Danny Jack and Eco-Chef Tom Hunt.
Sample menu:
Musabaha hummus, pumpkin seed oil and rose petals
Summer vegetable crudités
Whole wheat sourdough
Handmade butter
Slow roast Welsh lamb shoulder
Miso glazed oyster mushrooms (veg & vegans only)
Salsa verde of foraged herbs from Sugarloaf Mountain
Rainbow chard, courgettes, elderberry, hazelnuts
‘Punched' potatoes, fennel, dill, almond, lemon
Tomatoes, raspberries, elderflower vinegar, flowers
Summer berry and Brecon Gin pavlova with cream
