Another Food Success
In late January, Andrew Ford, the AA Senior Hotels and Restaurant Inspector visited the Royal Sportsman and awarded it an additional rosette for its food, the equal highest awarded in Gwynedd- He said.. “ the quality of the ingredients in our uncomplicated and unfussy food shone through! This comes on top of our recent entry into the Good Food Guide.
This means we now have 2 Rosettes and rank with the likes of Maes y Neuadd, Portmerion Hotel and Plas Bodegroes; only six restaurants in total in Gwynedd have 2 rosettes, none higher and the Royal Sportsman has the only AA Rosettes in Porthmadog.
Andrew wrote in his report…”Food is clearly a highlight of any stay here and quality and imagination is evident in the dishes sampled. Modern interpretations of traditional combinations are to be commended. The quality of ingredients is superb…”
Image above, left to right- Francis, Ryan, Felix and Llion
The Royal Sportsman has been extensively refurbished in a new house style with Peppino's Restaurant and Lorenzo's Lounge, in particular, transformed, new house style in all the public areas and bedrooms upgraded with pastel colours and facilities; this was completed in November 2010.
The AA report stated…"A positive stay with expectations being met and exceeded in some areas. The staff clearly work hard on the service standards and customer care and ensured that customer contact was always a priority. The food is clearly the highlight of any stay..”
He awarded the Royal Sportsman its highest ever merit (quality) scores of 80%, above the average for both Wales and the UK.
Spring and Summer Breaks
These breaks are different as you can have dinner on any one evening of your stay or on every night. Dinner includes any three courses from our Rosette A La Carte menu with no restrictions or additional charges as with some Hotels. They can also be taken at any time with no restrictions on when or how long you want to stay.
Please view our website for more details.
They are designed to give you a memorable 'Taste of Wales' with our seasonal menus and ‘Sense of Place’ Great value whatever the occasion, for family, friends, even pets.
In this issue, we are featuring our own Chocolate Tart with Pinapple and Mint Bavarois. The AA Inspector chose this as his sweet and said of it…” Well made tart, crispy pastry, strong chocolate flavour to the filling, excellent presentation of the Bavarois which showed imagination and skill…”
Chocolate Tart Recipe:
Ingredients for Sweet Tart Pastry:
Plain Flour..... 250 grams
Butter Diced.. 100 grams
Sugar............ 100 grams
Eggs............. 2 (at 18 - 22° C)
Make a well in the centre of the flour and put in the diced soft butter; work it with your fingertips, add the remaining ingredients and the eggs last and knead the dough into a homogeneous mixture. Roll into a ball, cling wrap and refrigerate for several hours.
Roll the dough out into an even sheet and line the pastrytin with it. Keep in the fridge for 20 mins. Then take out and pierce the bottom with a fork. Put a layer of wax paper or similar over the inside base of the tart and fill with dried baking beans to stop the pastry from puffing up. Bake the tart for 15 mins at 180 C, take out, cool and remove paper and beans.
Ingredients for Chocolate Tart Filling:
Dark Chocolate... 200 grams
Castor sugar....... 100 grams
Egg Yolks............. 8
Egg Whole........... 1
Double Cream...... 500 ml
Make a custard by bringing the cream to a boil,. Then add sugar to the eggs and whisk until pale. Add this to the hot cream. Add the chocolate to the mix and whisk to a smooth consistency.
Fill the baked pastry mould with the mix and cook in the oven at 140 C for 50 mins. And then leave out to cool.
Previous newsletter issues have included:
Lob Scouse, mince pies, Chump of salt marsh lamb, scallops, Dee fish cakes, Welsh Barabrith and Welsh Lamb Shank. If you would like a copy of any of these recipes, then please email us.
News from Porthmadog
Welsh Highland Railway
The first through passenger trains will run on Saturday 19th February 2011 and continue daily throughout half term. It is then expected that a regular daily service will start by the end of March. [ more info... ]
What an achievement by all involved!
Cob 200 Celebrations
Porthmadog is to celebrate the bi-centenary of the completion of the Cob in 1811 and a number of activities will take place this year, besides a new edition of the Town guide. View www.cob200.com for more information on the town’s heritage and the Cob or click here for up to date news.
Work is progressing satisfactorily on the new A487 bypass from Minffordd which will by pass Porthmadog and Tremadog and current news is that this is likely to now be completed well before December 2011. This will improve travelling times, ease congestion in Porthmadog and significantly improve environmental conditions.
When completed the bypass will include a landmark three-span viaduct over the environmentally sensitive Glaslyn estuary.
[ more info... ]
The Royal Sportsman sponsors Freshfields, the local Animal Rescue Centre at Nasareth; part of the tariff which customers pay to stay at the Royal Sportsman is donated to it. Since 2009, the Royal Sportsman has donated up to £3000 and sponsors their coffee mornings, various fairs and open days.
In these difficult economic times, Freshfields has suffered especially as unwanted animals are just dumped or left to fend for themselves without food, water or shelter. This was particularly true in December with the severe weather conditions here in North Wales, more so at Christmas.
Donations fell sharply as did its charity shop takings; customers did not venture out. The weather led to all water pipes to the centre being frozen causing their water pump to fail; with the increase in unwanted animals, these all led to a serious cash flow. In early January, there was only enough food for a few days so the Royal Sportsman made a significant donation. Times are still difficult but if you are thinking of adopting an animal as a pet, contact Freshfields. [ more info... ]
Reservations & Enquiries
Tel: 01766 512 015
Fax: 01766 512 490
Email the Royal Sportsman