SAMPLE MENUS

Buttered Walnut Bread topped with Perl Las Cheese (v)

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Melon Pearls wrapped with Carmarthen Ham & Skewered

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Marinated Salmon & Sushi Rice rolled in Seaweed

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Rounds of Toast topped with Oak Smoked Chicken, Cream Cheese & Lemon Oil

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Pastry Boats filled with Quails Eggs & Smoked Salmon

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Creamed Game Pâté on Cucumber Rounds

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Smoked Duck on Walnut Bread with Balsamic Chutney

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Rosette of Smoked Salmon on Toasted Barquettes with Dill Mayonnaise & Red Cod Roe

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Filo Tartlet of Carmarthen Ham Caesar Style

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Asparagus Tip rolled in Gravadlax

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Mini Bouchée filled with Wild Mushrooms & Danzy Jones Cream (v)

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Marinated Welsh Lamb on Pumpernickel Bread with Smoked Chili Jam

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Open Prawn on Pain de Mie, with Sun Blushed Tomato Dressing

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Red Pesto on Bruschetta with Roasted Peppers & Shallots (v)

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Mini Yorkshire Pudding topped with Welsh Honey Sausage & Red Onion Marmalade

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Sweet Pepper, Welsh Goats Cheese & Thyme Filo Tartlet (v)

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Cranberry & Brie Wonton (v)

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Caerphilly Cheese, Leek & Sesame Croquettes (v)

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Leek & Red Onion Filo Baskets (v)

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Mini Welsh Rarebits with Welsh Whisky & Sticky Onion Marmalade (v)

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Laver Bread & Oatmeal wrapped in Bacon

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Mini Chicken Tikka Naans

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Grilled Mackerel with Cream & Dill on Bruschetta

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Salmon Gravadlax on Bara Brith

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Marinated Lamb in Brains Beer & Apricot Skewers

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Danzy Jones wild Mushroom Bouchée (v)

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Carmarthen Ham & Cream Cheese & Chive Cornets

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Welsh Honey & rosemary sausages with red onion marmalade

A Selection of Filled Tortilla Wraps with Sour Cream & Salsa (V)

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Sticky Pork Belly Bites With Welsh Pear Chutney

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Selection of Filled Sandwiches in Wholemeal, Granary or White Bread (V)

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A Selection of Filled Taco’s- Meat/ Fish & Vegetarian

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Mini Welsh Rarebits topped with Sticky Onion Marmalade (v)

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Tempura Prawns with Sweet Chilli Dip

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Caramelised Tomato & Goats Cheese Bruschetta (V)

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Crispy Brie & Cranberry Wontons (V)

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Spiced Pork Meatballs with a Chilli Glaze (GF)

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Sweet Potato Wedges & a Sour Cream Dip (V) (GF) (VE)

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Mini Cheese & Onion Pasty (V)

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Mini Sweet Pepper & Chilli Quiche (V)

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Crispy Mozzarella Sticks with a Welsh Spicy Tomato Dip (V)

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Devilled Eggs (V)

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Mini Perl Las Tartlet topped with Sticky Red Onion Marmalade (V)

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Roasted Chicken Drumsticks –Cajun or Garlic (GF)

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Buffalo Wings – Hot Sauce/ Ranch/ Salsa (GF)

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Gourmet Gluten Free Breaded Pollock Bites &Tartar Sauce (GF)

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Mixed Root Vegetable Crisps (V) (VE) (GF)

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Pizza Fingers assorted Meats or Vegetarian (V)

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Mini Indian Onion Selection with Curry Vegan Mayonnaise (V) (VE)

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Honey Roasted Sausages rolled in Sesame Seeds

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Cod Goujons served with a Dill Mayonnaise

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Honey Mustard Halloumi Sticks (V) (GF)

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Potato Skins filled with Cheese & Spring Onion or Cheese & Ham (V) (VE) (GF)

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Breaded Mushrooms with Garlic Dip (v)

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Spiced Curly Fries (v)

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Vegetable Skewers (V) (VE) (GF)

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Market Fresh Vegetable Crudités with assorted Dips (V) (VE) (GF)

Hot Buffet Menu

(Each buffet is served with a choice of 3 salads, 1 potato or rice & bread)

Yoghurt & Turmeric Marinated Breast of Chargrilled Chicken, Vegetable Tagine, Lemon Scented Tabouleh

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Pan Fried Chicken Strips with Shallots, Peppers and Chorizo

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Celtic Pride Beef in a Chilli Sauce with Red Kidney Beans

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Diced Shoulder of Welsh Lamb with Assorted Root Vegetables & Rosemary Dumplings

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Fillet of Chicken with Leek, Carmarthen Ham and Caerphilly Cheese Sauce

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Breast of Chicken with Garlic and Indians Herbs in a Cream Marsala Sauce

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Celtic Pride Beef Stroganoff garnished with Shallots, Gherkins & Double Cream

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Traditional Mediterranean Lasagne (Beef, Lamb or Vegetarian)

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Braised Shoulder of Welsh Lamb with an Orange & Laverbread Sauce

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Assorted Mushrooms cooked in a Brandy & Paprika Creamy Sauce

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Soft Potato Gnocchi served with Roasted Vegetables, Chili Oil & Shavings of Parmesan

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Poached Salmon Fillet with Asparagus & Lemon Butter Sauce

Cold Buffet Menu

(Please choose 2 dishes from below)

Poached Fresh Salmon with a Dill Mayonnaise

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Dressed Prawns in a Lettuce Leaf garnished with Marinated Seafood Array

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Pork & Bramley Apple Pie

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Chicken & Ham Pie

Choice of Two Meat Platter

Honey Glazed Roast Ham with Parsley Cream

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Sliced Roast Peppered Beef with Chargrilled Vegetables

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Roast Turkey with an Apricot Stuffing

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Coronation Chicken

Salads

Spinach, Feta Cheese

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Cherry Tomato & Rocket

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Caribbean Coleslaw

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Caesar Salad

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Bresaola Salad with Pear & Feta Cheese

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Dressed Mixed Salad

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Watercress Avocado & Orange

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Warm Potato & Chive Salad

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Beef Tomato, Red Onion & French Dressing

Potatoes

Hot New Potatoes

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Mini Jackets with Sour Cream & Chives

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Rosemary Sautéed Potatoes

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Mashed Potatoes with Wholegrain Mustard & Caramelised Red Onions

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Croquette Potatoes

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Spicy Wedges

Rice

Steamed Vegetable Rice

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Pilau Rice

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Lemon Scented Rice

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Vegetable Rice

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Bombay Rice

Breads

Tomato & Basil or Rosemary & Rock Salt Focaccia

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Garlic Bread

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Naan Bread

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Bakers Basket

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Ciabatta

Including 3 courses, coffee & mints

Please choose 1 selection plus vegetarian alternative per course

All Dinners served with Bakers Basket Bread Rolls

Desserts after Selector C

All dishes are made with food subject to availability in the markets and on occasions

Menu Selector A

STARTERS

 Spicy Parsnip Soup with Chilli Croutons (v)

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Smoked Salmon & Dill Pate with a Lemon Crumpet

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Heritage Tomato Soup with Vegan Cheese Crouton and Balsamic Glaze

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Chicken Liver Parfait with a Red Onion Marmalade & Sliced Malted Bloomer

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Fillet of Smoked Trout with Celeriac Mayonnaise, Frisee Lettuce and Micro Herbs

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Wild Mushroom Velouté with Perl Las Shavings and Smoked Garlic Croutons (v)

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Traditional Welsh Rarebit topped with Carmarthen Ham with a Cwrw Idris Welsh Ale Chutney

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Roasted Butternut Squash Salad with Crispy Croutons, Mixed Cos Leaves, Lemon Oil, Crème Fraiche & Orange Segments

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Carpaccio of Heritage Beetroot, Charred Goats Cheese on Rocket Leaves with a Balsamic Dressing (v)

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Leek & Potato Soup with a Welsh Rarebit Soldier

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Warm Pantysgawn Goats Cheese served with a Beetroot Relish and Dressed Micro herbs (v)

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French Onion Soup with Caerphilly Cheese Croutons (V, VG, GF- without crouton)

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Chargrilled Vegetarian Halloumi, marinated Courgette, & Pomegranate Dressing (v)

MAINS

Slow Roasted Osso Bucco of Beef served with a Rich Garlic and Tomato, Red Wine Sauce on a Saffron Fondant Potato & Parsnip Chips

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Chargrilled Salmon with a Fresh Herb crust served with a Champagne Sauce garnished with a Chiffonade of Spinach, Fresh Dill, Parsley & Olive Oil Crushed Potatoes

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Roast Loin of Pork with Sage, Apricot and Honey, Roasted Leeks & Mustard Mash with a Calvados Jus

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Butternut Squash Risotto accompanied with Chargrilled Vegetables & Croquet Potatoes (V)

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Chargrilled Supreme of Chicken filled with a Caerphilly Cheese & Leek Farci, topped with Welsh Parma Ham finished with a Sundried Tomato and a Garlic White Wine Sauce

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Leg of Welsh Lamb, slow roasted with a Mint and Peppercorn Glaze served on a bed of Saffron & Lemon Mash with a Provencal Sauce

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Slow cooked Salt & Pepper Belly Pork with a Southern Fried Flavoured Gravy served on a Bed of Buttery Mash & Baby Sweet Peas

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Chargrilled Supreme of Chicken with a Rosemary & Garlic Marinade and a Lemon Pepper Sauce & Baby Vegetables

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Cajun Loin Pork with Sweet Potato Dauphinoise and a Lemon & Spinach Sauce

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Slow cooked Leg of Minted Glazed Welsh Lamb, on a Fondant Potato, topped with Crispy Rosemary, Garlic and Lemon Breadcrumbs served with a Redcurrant Jus

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Breast of Chicken with Butternut Squash, Crispy Pancetta and a Chicken Jus

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Chargrilled Supreme of Chicken stuffed with a Mushroom, Herb & Garlic Duxelles filled with a Mozzarella and served with a Sauce Chasseur

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Sweet Pepper and Cherry Tomatoes Caramelised with Aged Balsamic & Extra Virgin Olive Oil served in Flaky Pastry and Finished with a Pantysgawn Goats Cheese and Basil dressing(v)

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Tortellini of Butternut Squash served with a Sage & Onion Puree (v)

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Roast Tenderloin of Pork, wrapped in Sage & Streaky Bacon with a Caerphilly Cheese and White Wine Sauce served with Kale and a Chive Mash

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Pumpkin Gnocchi with Apples, Parmesan Cream and Roast Parsnip with Sage (v)

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Fillet of Cod with Chargrilled Leeks and a Red Pepper Sauce served on a Rosti Potato

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Slow Roasted Brisket of Beef with a Spiced Port Sauce & Herby Crushed Potato

Menu Selector B

STARTERS

Homemade Gravadlax Salmon with Baby Capers, Diced Shallots and Picked Fennel with Lemon Yoghurt & Baby Leaves

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A Salad of Flaked Smoked Trout Radicchio with Curly Endive, finished with a Saffron Lemon Yoghurt & Dill and Parsley Oil

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Van Dyke cut Baby Melon filled with Juicy Prawns wrapped in Marie Rose Sauce with a Brunoise of Cucumber, Tomato & Spring Onion

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Smoked Mackerel, Haddock, Cod Roe with a Thai Green Curry Sorbet & Micro Herbs

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Rosette of Smoked Salmon with Rocket Leaves, Laverbread Mayonnaise and pickled Penclawdd Cockles

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Crispy Belly of Pork with Apple Chutney, Frisee Lettuce & Cider Dressing

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 Laverbread, Bacon & Cockle Pattie with a Tomato Relish & Mixed Leaf Salad and a Welsh Honey Dressing

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Traditional Welsh Lamb Cawl

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Spiced Guinea Fowl and Chicken Terrine served with a Spiced Pear Chutney and Malted Bloomer Bread

MAINS

 Roasted Rump of Welsh Lamb on a Buttery Leek & Chive Mash with a Robert Sauce, garnish of Wild Mushrooms finished with Crispy Onion Rings

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Guinea fowl with Oyster Mushrooms, Truffle Oil and Baby Leeks

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Slow Roasted Welsh Rump of Lamb on a Butter & White Pepper Swede Fondant with a Soubise Sauce finished with Crispy Parsnips

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Slow Roasted Jacob’s ladder- Rib of Beef (Bone in) Served on Garlic Mash with a Brains Beer & Red Onion Sauce & Swede Chips

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French Trimmed Loin of Pork with a Peppercorn Rub and a Sage Rosti with Sauce Diane & Parsnip Chips

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Fillet of Sea Bass with Roasted Heritage Tomato and Saffron Sauce, Lyonnaise Potatoes & Tempura Leek

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Fillet of Salmon served with Deep Fried Penclawdd Cockles & stir-fried Samphire Served with a Sweet Mustard Sauce

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Baked Fillets of Sea Bream with Caper Crushed Potatoes served with Courgette Ribbons & a Parsley Pesto and lemon Oil

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Honey & Soy Roasted Duck Breast with Chilli & Ginger Noodle Broth Sautéed Pak Choi

 Menu Selector C

 STARTERS

Champagne & Lobster Arancini with a Spiced Cauliflower Puree

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Oven Baked Trout with King Prawn served with Pickled Ginger and a Wild Mushroom Glaze

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 Fillet of Hot Smoked Salmon accompanied with a Warm Potato & Chive Salad and a Wild Mushroom Bruschetta

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Warm Confit of Duck Leg with a Plum Sauce, Spring Onions & Sesame Toast

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Carpaccio of Celtic Pride Beef served with Hoi Sin Sauce & Baby SaladCajun Spiced King Prawn with Mushroom Cream Sauce & Wild Rice

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Cod Loin wrapped in Nori with Sauteed Samphire & Sun Blush Tomatoes with a Pepper Dressing

MAINS

Delice of Lemon Sole with a Veronique Sauce & Baby Vegetables and Crushed New Potatoes

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Roasted Rack of Lamb with Bubble & Squeak Served with Swiss Chard and a Rich Port Sauce

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Navarin of Monkfish accompanied with Beurre Blanc Sauce, garnished with Chargrilled Scallops, Dill and Capers & Saffron Potatoes

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Maple Glazed Saddle of Lamb with Parisienne Potatoes and an Orange & Laverbread Glaze and Golden Beetroot Crisps

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Char griddled Fillet of Celtic Pride Beef served with a Penderyn Whisky & Peppercorn Sauce and Classic Dauphinoise

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Classic Fillet of Celtic Pride Beef Wellington served with Roasted Vegetables and a Red Wine Sauce

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Roast Sirloin of Beef with Shallot Marmalade, Crispy Garlic Aubergine and a Tempura Potato and a Bone Marrow & Port Glaze

VEGAN OPTIONS

STARTERS

Spinach & Avocado Salad with Pomegranate

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Spicy Rice flour coated Tofu, Deep Fried served with a Hoi Sin Glaze and Sesame Oil garnished with Crispy Seaweed, Spring Onions & Sesame Seeds

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Trio of Melon, Passionfruit Sorbet, Sherry Vinegar Dressing & Sesame Oil with Pea Shoots

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Parsnip & Butternut Squash Soup with Gluten Free Chilli Croutons

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Crispy Marinated Tofu – Tofu marinated in Maple Syrup & Soy Sauce with Quinoa, Avocado & Tomato Salsa and a Coriander & Lemon Dressing

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Beetroot, Vegan Cream Cheese & Dill with Thinly Sliced Beetroot,  and Balsamic Reduction

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Deep Fried Avocado Served with Wild Salad & Tomato Chutney Sprinkled with Vegan Cheese

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Ribbons of Courgette with Houmous, Chilli Croutons & Tomato Relish

MAINS 

Roasted Butternut Squash and Sweet Potato in Paprika, Tomato, Garlic, Lemon & Oregano Sauce, accompanied with Coconut Rice

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Honey Roasted Vegetable Tian with hazelnut Crumble and a Creamy Cashew Sauce

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Haricot Bean & Tomato Stew with Deep Fried Basil & Smoked Paprika

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Portobello Mushroom Wellington with a Creamy Garlic Sauce

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Stuffed Roasted Peppers with Nutty Wild Rice with Black Olives & Tomato Salsa Sauce

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Spicy Sweetcorn Fritter with Butternut Squash, Black Quinoa & Roasted Cherry Tomatoes

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Stuffed Baby Aubergine with Braised Quinoa, Tofu and Beetroot Glaze

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Braved Portobello Mushroom filled with a Vegan Welsh Rarebit & Leeks served on Creamy Spinach

VEGETABLE SELECTION

Buttered Purple Sprouted Broccoli

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Roasted Mediterranean Vegetables

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French Beans

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Ratatouille

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Cauliflower Cheese

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Roast Peppered Butternut Squash

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Breaded Green Beans wrapped in Smoked Streaky Bacon & Deep Fried

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Spiced Curried Cauliflower

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Braised Baby Leeks

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Maple Glazed Carrots

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Braised Red Cabbage

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Petit Pois a La Francoise

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Parsnip Chips

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Mange Toutes

Potato Selection

Horseradish Mashed Potatoes

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Fondant Potato (Roasted & Finished in Stock)

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Sauté Potato

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Crushed New Potato

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Dauphinoise Potato (Cooked in Cream & Garlic)

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Lyonnaise Potato (Cooked in Onions)

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Roast Chateau Potatoes

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Pomme Parmentier Potatoes

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Croquette Potato

 DESSERTS OPTIONS

 Sticky Chocolate Fondant with Toffee Sauce & Crème Anglaise served with Welsh Gold Ice Cream

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Sticky Toffee Fondant served with Salted Caramel Ice Cream

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Chocolate Truffle Torte served with Welsh Gold Ice Cream

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Pear & Frangipane Tartlet served with Crème Fraiche & Welsh Gold Ice Cream

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Lemon & Lime Cheesecake Served with Passion Fruit

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Spiced Apple & Rhubarb Crumble served with Crème Anglaise

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White Chocolate & Strawberry Cheesecake served with a Winterberry Compote

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Pink Champagne Cheesecake with a Chocolate Dipped Strawberry

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Biscoff Cheesecake with Chocolate Sauce & Winter Berries

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Croissant Bread Pudding with a Welsh Whisky Custard

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Crème Brulee tart served with Whipped Cream & Fresh Berries

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Individual City Hall Chocolate Stack topped with a Cream filled Choux Bun & Berries

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Warm Vegan & Gluten Free Chocolate Brownie with Strawberry Prosecco Sorbet

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Gluten Free Alabama Fudge Caked Served with Vanilla Cream

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Vegan Devil’s Food Cake with Seasonal Fruit (V)

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Gluten Free Apple & Elderflower Slice Served with Lemon Sorbet

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Vegan Lemon Cheese Cake (V)

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Vegan Salted Caramel Brownie with Vegan Ice Cream (V)

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Vegan Banoffee Chocolate Loaf with vegan Ice Cream (V)

Burgers & Hot Dogs

Welsh Beef Burgers

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Spicy Chicken Burger

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Both Served in Brioche Roll

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Vegan Burger Served in Sesames Seed Roll

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Honey Glazed Hot Dogs

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Vegan Sausage Hot Dog

Ciabatta Pizza

 Margarita

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Pepperoni

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Vegan Cheese with Seasonal Vegetables

 Fries & Snacks 

Bowls of Chips

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Cheese Fries (Vegan Cheese Optional)

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Chilli Cheese Fries

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Nachos Served with Sour Cream, Salsa & Guacamole

Salad Bowls

 Mixed Leaf Salad

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Classic Slaw

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Caesar Salad

 Desserts 

Doughnuts

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Churros

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Waffles

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All Served with Salted Caramel & Chocolate Dipping Sauces

Welsh Menu A

Chargrilled Fillet of Salmon with Wild Mushrooms & Prawns
Finished with a Cariad Rose Glaze

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Brecon Gin & Lemon Sorbet

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Marinated Best End of Welsh Lamb with Laverbread Rosti & Wilted Spinach
Served with Smoked Garlic Rosemary Jus

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Welsh cake & Honey Cheesecake
Served with Welsh Gold Ice Cream

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Welsh Cheese Board
Perl Wen Cheese, Perl Las Cheese, & Caerphilly Cheese
Served with Bara Brith, Savory Biscuits, Celery & Grapes

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Coffee
Served with Locally Produced Petit Fours

Welsh Menu B

Welsh Rarebit on Walnut Bread with Carmarthen Ham
Served with Dressed Mixed Leaf & Tomato Chutney

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Fillet of Sea Trout with Pickled Samphire & Orange
Served with Laverbread Cream Sauce

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Roast fillet of Celtic Pride Beef with Baby Leeks
Served with Pink Peppercorn Sauce

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Mixed Berry & Black Mountain Crème Brulée
With a Raspberry Compote & Chocolate Shortbread

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Welsh Cheese board
Perl Wen Cheese, Perl Las Cheese, & Caerphilly Cheese
Served with Bara Brith, Savory Biscuits, Celery, & Grapes

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Coffee
Served with Locally Produced Petit Fours

Welsh Menu C

Chargrilled Fillet of Sea Bass with Leeks & Laverbread
Served with Lemon Butter Sauce & garnished with Deep Fried Cockles

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Rosé Wine Sorbet

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Fillet of Celtic Pride Beef with Creamed Spinach & Horseradish Mash
Served with Smoked Garlic & Claret Sauce

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Individual Bread and Butter Pudding
Served with Welsh gold Ice Cream

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Welsh Cheese Board
Perl Wen Cheese, Perl Las Cheese, & Caerphilly Cheese
Served with Bara Brith, Savory Biscuits, Celery, & Grapes

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Coffee
Served with Locally Produced Petit Fours

Welsh Menu D

Buffalo Mozzarella & Welsh Crab Salad
Served with Mixed Leaves & Lemon Dressing

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Elderflower Sorbet

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Slow Roast, Horseradish, Crushed Rib of Celtic Pride Beef
Served with Red Dragon Mustard Sauce

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Merlin Liquor Mousse
Served with White Chocolate Ice Cream

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Welsh Cheese Board
Perl Wen Cheese, Perl Las Cheese, Caerphilly Cheese
Served with Bara Brith, Savoury Biscuits, Celery, & Grapes

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Coffee
Served with Locally Produced Petit

Champagne & Sparkling Wine

Laurent Perrier Brut
Light house style of Champagne. Subtle citrus, toast and with a long fresh finish.

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Monopole Heidsieck Silver Top Champagne
Light white flower and sweet spices flavours on the nose that evolves to ripe peach.
It is very well suited for an aperitif, or reception drink.

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Canals Canals Brut Reserva
Delicious with a blend of fresh lemon zest and ripe green apple flavours. Elegant and lithe on the palate, with a long and clean finish.

Vegetarian / Vegan

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Prosecco Spumante Doc Borgo Alato
Delicate and complex bouquet, with fruity notes of peach and green apple with secondary notes of acacia and lilac. Fresh and light on the palate with a long finish.

Vegetarian / Vegan

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Prosecco Spumante ROSE Doc Borgo Alato
A delicate, pink sparkling prosecco. It is fragrant with summer fruit aromas, fresh and lively on the palate, dry, crisp and easy to drink.

Vegetarian / Vegan

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Contessa Carola Spumante, Italy
Full and fresh in the palate, slightly acid and light fruity. In the mouth it is dry and sapid with a bitter almond after taste.

Red Wines

Los Picos Merlot Reserva, Central Valley, Chile
Smooth with lovely sweet plums and blackcurrant flavours. Generous with a smooth and long finish.

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The Accomplice Shiraz, Australia
Fresh red berry fruits with a touch of spice and vanilla oak. Vibrant with red and dark cherry flavours and smooth, soft tannins that give a hint of sweetness.

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Rivarey Crianza, Rioja, Spain
Fruit-forward with subtle, elegant wood notes. Good balance and harmony here lends itself well to a long, pleasant finish.

Vegetarian / Vegan

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Bodega Privada Malbec, Argentina
Very intense in colour. It is a fresh and fruity wine. its round tannins and flavours of red fruits.

Vegetarian

Rose Wines

Los Picos Reserve Cabernet Rose Central Valley, Chile
Refreshing on the palate, with a crisp acidity which balances out the fresh red summer fruit flavours.

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MC Excellens Rose Garnacha, Rioja, Spain
Pale and fresh rose with light strawberry, raspberry and floral character. Soft with nice citrus acidity.

Vegetarian / Vegan

White Wines

Los Picos Sauvignon Blanc Reserva, Central Valley, Chile
Crisp and clean, floral with citrus notes. Good fruity body with a pleasant mouthfeel.

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Villa Albini Pinot Grigio Veneto, Italy
The bouquet is unmistakably Pinot Grigio with hints of acacia flowers and lemon peel. The palate is dry and light. A well-balanced, enjoyable wine.

Vegetarian / Vegan

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Kintu Sauvignon Blanc, Chile
Intense and expressive aroma with notes of citrus fruits tied together with herbal notes. It is crisp and vivacious with a long and flavour some finish.

Vegetarian / Vegan

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Marques de Caceres Excellens Viuru Blanco Rioja, Spain
A blend of citrus and tropical notes with hints of wild flowers. The palate is quite rich and rounded, yet shows crisp acidity and some fresh green fruits under the riper tones.

Vegetarian / Vegan

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Scott Base Terra Nova Sauvignon Blanc – Marlborough, New Zealand
Beautifully dry and crisp and brimming with exotic fruit flavours. A quality Marlborough Sauvignon Blanc.

Vegetarian / Vegan

Reserve Wines

MC Excellens Rioja Reserva, Spain
Powerful yet with great finesse. Elegant blueberry, cassis, liquorice and roasted spicy vanilla and black pepper notes, with black cherry and dark chocolate notes open up after time.

Vegetarian / Vegan

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Chateau Des Landes, Lussac St Emilion, France
Well-balanced, supple and fleshy, packed with lots of ripe plum and cherry fruit flavours. Good balance between oak and firm tannins.

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Chablis Domaine du Colombier, Burgundy, France
Clear, bright and light. Domaine bottles, this is an elegant wine with aromas of ripe fruit. Full-bodied and gives a classic Chablis finish.

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Sancerre Domaine Cherrier, Loire, France
This Sancerre stands out for its aromatic intensity, citrus, exotic fruits and minerality. Perfectly balanced between softness and acidity.

Welsh Heritage Wines

Chateau Du Seuil
Château du Seuil was acquired by an entrepreneurial Welsh couple, Bob, and Sue Watts in 1988. Today, the Chateau is owned and managed by their daughter Nicola and husband Sean. Located 35km of Bordeaux and situated on the beautiful banks of the Garonne river Nicola and Sean have succeeded in producing high quality wines that express the best of the well-drained, mineral-rich Graves soil. Proud of her heritage, a Welsh dragon is on every bottle produced!

In 2015 Chateau du Seuil was selected as the wine to be drunk by the Queen during a regimental lunch at the Millennium Stadium.

All their wines are organic, and Vegan Friendly

Chateau Du Seuil Graves Rouge

Vegetarian / Vegan

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Chateau Du Seuil Graves Blanc

Vegetarian / Vegan