Style, fine food and a view to die for

Penmaenuchaf Hall Hotel occupies an enviable position on the fringes of Snowdonia, overlooking the spectacular Mawddach Estuary.

The manor house was built in 1860 by a wealthy cotton magnate who fell in love with the stunning view, and decided to build his stately home there.

More recently, owners, Mark Watson and Lorraine Fielding, have spared no expense in restoring this imposing stone manor house near Dolgellau, and the place is steeped in luxury, style and comfort - but without affectation.

There are blazing log fires and opulent furnishings, but Penmaenuchaf knows that the key to keeping the guests coming back time after time is an outstanding chef.

Head chef, Justin Pilkington, cut his teeth at the well-regarded Holbeck Ghyll Hotel, which is situated in an idyllic location on the shores of Lake Windermere.

Justin has now been delighting guests at Penmaenuchaf Hall Hotel with his flair and flourish for eight years. Originally from St.Helen’s, Merseyside, Justin now sees this magnificent part of Wales as a home from home.

He is very grateful to his mentor -   his old head chef in the Lake District -  who encouraged him to be creative and individual in his approach to fine food.

“My style is light, fresh and contemporary.  I take European influences and translate them into different forms for my own dishes,” he says.

Justin is also a firm believer in buying local.

“It makes no sense to get beef from Scotland, let’s say, when we have fine beef on our doorstep. The same thing with vegetables, why fly them in when the flavour of our own vegetables in their season is unparalleled? I use what’s in season when it’s at the top of it game in terms of flavour, and it works perfectly.”

“What’s more you can support local businesses, which is also important,” he adds.

“We have lobster and sea bass coming in from Aberdovey now, and we buy our smoked haddock and smoked salmon from the smokery in Llandudno.”

Some of the firm favourites on Justin’s menu include scallops with confit potato and a ginger sauce, and a vegetarian lasagne with roasted cherry tomatoes, and a delicious pesto made with the freshest basil, and topped with goat’s cheese.

Local spring lamb is perennially popular, and is on the menu now, as the lamb is still full of sweet and succulent flavour.

*Penmaenuchaf Hall Hotel is part of Welsh Rarebits - boutique and luxury hotels in Wales.

For bookings, free guide book and gift vouchers please visit: rarebits.co.uk