Food & Sample Menus
Food and fun are a big part of going away and here at Tanny we enjoy both.
The food is “Country House style with local ingredients like the Salt Marsh Lamb that can be seen from the terraces or stuffed quail or venison … all eaten together at a big table every evening”
The Guardian
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Breakfast
Daily papers are available on the console table outside the dining table – just help yourself. Breakfast is a come down, sit where you like, eat what you want, informal affair. There is fresh leaf tea, Colombian 100% Arabica coffee and a selection of ‘not from concentrate’ fruit juices. There are cereals including muesli, fruit yoghurts, greek yoghurt and fresh fruit salad prepared each day. There is bacon, baby chipolatas, tomatoes and mushrooms all cooked in the aga and served on the hot plate in the dining room. Local free range eggs are cooked to order, brown and white toast is served with delicious jam and marmalade made exclusively for Plas Tan-yr-allt by local farmer’s wife Alison (who keeps her recipes to herself!)
Breakfast at Tanny is served in the Dining Room between 8.30 am and 9.30 am Monday - Friday and 9.00am till 10.00am at the weekend.
Dinner
As always, dinner was taken en famille, around a large table … That night’s menu was Bruschetta, stuffed Quail and Chocolate Mousse. I felt as if I were at a dinner party: conversational topics included how to eat a primrose and the merits or otherwise of the Prime Minister. It is a wonderfully social way to dine.”
The Times
Nick and our chef Nathan – who has now been with us for four years - have a style which is best described as contemporary, country house: taking local ingredients and treating them with respect and flair. Classic ingredients include game, Saltings Lamb or local beef and they both enjoy cooking vegetarian food. Please let us know if you have any allergies or if there is anything you just don’t like (we both really hate beetroot) and Nick designs each days menu with the guests in mind.
When dining you join any other guests for canapes in the drawing room before moving through to the dining room at 8.15pm to eat en-famille. After dinner settle down in the drawing room or the library for coffee and petit fours.
“Dinner is a sociable and chatty occasion. We gather for drinks in the drawing room, then sit en-famille round a huge table in the dining room.”
Daily Express
A small wine list is available including a selection of French, Spanish and New World vintages and we serve the splendid Purple Moose beer brewed in Porthmadog. There is also an honesty bar in the drawing room for guests to help themselves at any time of the day or night.
Recent Menus
| Canapés |
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| Roast pancetta wrapped-asparagus |
| Soft boiled quails eggs |
| Baby scallops with lime juice |
| Dinner |
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| A Salad of clementine, mozzarella & parma ham |
| Fillet of welsh black beef with mushrooms & shallots fondant potato, chantenay carrots & sugar snap peas |
| Lemon cream terrine with a lemon curd sauce |
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| Roast asparagus with poached duck egg on brioche |
| Roast loin of local lamb stuffed with apricot & pistachio potato stacks, baby carrots & green beans |
| Melting chocolate puddings |
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| Fettucine with baked salmon & dill |
| Roast cod fillet with avruga mashed potato, spinach |
| Brioche bread & butter pudding |