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Conrah Country House Review

Originally the mansion house for the surrounding 22-acre estate, this elegant Edwardian white-painted residence benefits from glorious views of the Welsh mountains.

The kitchen makes use of herbs, salad leaves and other pickings from the hotel garden for a repertoire than shows its allegiance to Welsh produce. Pan-fried breast of wood pigeon with a tian of black pudding and apples, plum compote and cider syrup brings everything together, or you might begin with seafood bouillabaisse, aïoli and truffle oil.

Main courses continue the Welsh/European theme: rump of lamb is served over truffle mash with rosemary jus and roast shallots, while a slab of organic salmon rests on a chive, smoked salmon and potato pancake with a confit of aubergine and red pepper coulis.

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