The Royal Sportsman was awarded 2 AA Rosettes for its food in January 2011 and is still only one of five restaurants in Gwynedd to have achieved such status; it now ranks with the very best in Snowdonia.
"Food is clearly a highlight of any stay and quality and imagination is evident in the dishes sampled. Modern interpretations of classical combinations are to be commended. The quality of ingredients is superb…"
AA Senior Hotel & Restaurant Inspector
Our food is included in The Good Food Guide 2012, based on inspection reports and customer recommendations, with TripAdvisor awarding a four-star Certificate of Excellence for the resturant in 2013.
Just before Christmas 2013, Russell Croston (pictured above left) took over from Paul Riley as head chef, joining sous chef Martin Harrington - all from Manchester. They replaced Ian Owen and John Reed, who returned to London after gaining two AA Rosettes for us in 2011.
Most recently, Russell has worked in Edinburgh and Liverpool, and before that around Manchester - including the 2 AA Rosette Copthorne Hotel on Salford Quays. Martin has worked in fine dining establishments in Manchester including the National Football Museum, and other UK city hotels such as the Grand Hotel in Newcastle and the Marriott in London.
Both say they have been chefs “forever”, starting catering college from school, and really enjoy working with us. They are ably supported by Sous Robbie Walker from nearby Tremadog. Robbie won a gold medal in the Welsh International Culinary Championships in March 2014. He was the only one of around 16 chefs from North Wales to win gold, after gaining silver in the junior championships last year. He has worked here for two years, alongside local lad Llion Williams as senior Chef de Partie.
Our style of cooking is seasonal Modern British with a contemporary European twist for the more adventurous. The style of cooking is one which brings out the best in local meats, game, seasonal fish and seafood, focusing on releasing the true flavours of these simple fresh ingredients. Our food is neither fussy nor complicated.
There is also a separate Traditional Classics British fayre menu, for those who enjoy more homely meals at lunch or in the evening, served in the restaurant, bar, lounge or garden. For children, the hotel has a 'healthy options' menu, cooked to order and only using fresh ingredients.