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Penmaenuchaf Hall Review

Surrounded by some 20 acres of grounds overlooking the stunning Mawddach estuary, this elegantly turned out Victorian mansion lives and breathes country-house affluence.

Lorraine Fielding and her professional team manage proceedings capably out front and the kitchen hits the mark with its stylish modern cooking. Starters like sauté duck livers with orange dressed leaves and pine nuts or a warm mousseline of scallops with Vermouth butter sauce set the tone, before skilfully executed main courses such as best end of lamb with a confit of swede, green lentils and rosemary jus or steamed fillet of plaice filled with prawn mousse on vegetable couscous with chive sauce.

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