The Royal Sportsman was awarded 2 AA Rosettes for its food in January 2011 and is still s 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
It has always been our intention to make the Hotel's food the best in Porthmadog, using the finest of Welsh sourced food ingredients, combined with the skills and experience of our chefs.
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.
This summer Paul Riley and Martin Harrington took over as Head and Sous Chef respectively from Ian Owen and John Reed, who have returned to London after gaining two AA Rosettes for us in 2011.
Most recently, both Paul and Martin have worked in the finest dining establishments in Manchester including Kaleido and the National Football Museum. Before that, executive chef Paul, who has 3 AA Rosettes, worked at the Bristol Hotel in that city, Turner’s of Walton Street in London’s Knightsbridge, and Nutters in Rochdale.
Martin meanwhile, has partnered Paul in kitchens for the last 18 months, and before that cooked at the Grand Hotel in Newcastle, the Midland in Manchester, and the Marriott in London.
Both say they have been chefs “forever”, starting catering college from school, but are really enjoying working with us if only on a temporary basis until a permanent pairing is found. They are ably supported by junior Sous Robbie Walker from nearby Tremadog, and 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 not fussy nor complicated.
There is also a separate classic British Fayre menu, for those who enjoy traditional 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 only fresh ingredients