8 Seville Oranges, 1 grapefruit, 1 lime, 1 lemon, Sugar, water.

Wash the fruit thoroughly. Cover the friut in a large pan with cold water, bring to the boil and simmer until tender. This should take about an hour. When cool enough to handle, remove the fruit while keeping the water. Cut the fruit into quarter, remove the pulp, separate out the pips and slice the peel as thinly as you like. Mix the peel and the pulp together and for each pound add one pint of water that the oranges were boiled in. To each pound of this, add one and a half pounds of sugar. Bring to the boil gently, simmer and stir until all the sugar has dissolved. Now, boil rapidly until setting point is reached. This should take a while, depending on the fruit and the thickness of the peel. Test for setting point frequently by putting a spoon of marmalade on a clean plate and chilling in the fridge. If it wrinkles considerably when you push your finger across it, it is set. If it doesn’t, continue to boil for another 10 minutes and test again. Turn off the heat, leave to stand for 15 minutes,  stir to distribute the peel and put into sterilized jars. Enjoy.

James has put together a delicious 3-course menu, with three options per course, at £27.50 per head.

Please click here to have a peak at the menu

If you have any questions, or if you’d like book your party now please call us on 01239 820008, or contact us.

CHRISTMAS: From the moment you arrive on Christmas Eve, we want to make this a Christmas to remember and embrace all the traditional festivities. Our Christmas break is the perfect way for you and your family and friends to relax and enjoy this magical time of the year.

Ed is turning the Garden Room into a games room and one of our favourite things to do on Christmas Day is to walk up Carn Ingli before lunch, so join in the tradition on bring your walking boots!

Christmas Eve

• 3.00 to 5.00pm Greeted on arrival with mince pies, mulled wine and roaring log fires
• 6:30 to 9pm Dinner from our December Menu

Christmas Day

• 8:30am to 10am Llys Meddygs’s Christmas Breakfast with bucks fizz
• 12.30 to 1.00pm Champagne in the Cellar bar
• 1.00 to 3.00pm Traditional Christmas Dinner

Have a look at the Christmas Day menu here

Boxing Day

• 8am to 10am Breakfast
• Please note restaurant closed

NEW YEARS EVE: Join Llys Meddyg to bring the New Year’s in with a roar! Kick the night off with Elderberry Vodka and canapes on arrival, then tuck into James’ delicious buffet and pudding canapes for dessert. Bring your party hat and boogie on down with our band to bring in the New Year!

Room prices for the holiday start from £100 – £180 per room per night, with no minimum stay required. Christmas dinner will be £55 per person and New Years Party £45 for the night. Book now as tickets are selling fast!

Have a look at the New year’s eve menu here

If there is one thing we know in this life it is that change is a constant, and the restaurant business is no exception.

Adjusting to change is something we embrace here in the Llys Meddyg kitchen, ever changing the menu to follow the seasons. And it is with the same excitement that we introduce a new Head Chef – James Oakley.

A Classical French chef, James uses this as his base ingredient to develop his menu, before adding his own signature to the dishes he creates.

“I don’t like to complicate flavours” explains James “I like cooking classically, using tried and tested methods that extract and manipulate the natural flavours. I like drawing out the real taste, I think squash should taste like a squash.”

Last summer James was the Sous Chef at ‘Lords of the Manor’ in the Cotswolds. James spent this time developing his Classical French skills under Matt Weedon, who brought the restaurant its Michelin Star in 2009.

Prior to coming to Llys Meddyg James was working under Richard Allen at the ‘Tassili‘ restaurant of Grand Jersey, an three Rosette AA restaurant that takes the phrase ‘fine dining’ on to a whole new level.

James firmly believes in using local produce and is excited about the opportunity Pembrokeshire offers to follow the ingredients from field to plate, nurturing relationships with the farmers and producers.

Were excited to have James in the kitchen and invite you to come and sample the next evolutionary stage of the Llys Meddyg dining experience. Click here to see the new menu.

James replaces Matt Smith, who has been offered his dream job working with Heston Blumenthal. Obviously we are sad to see Matt go, but as anyone who has met Matt in the last year will know Heston Blumenthal is a great inspiration to him. We are very proud of his achievements and wish him every success at ‘DinnerbyHeston’ in London.

Come and sample the Llys Meddyg culinary experience at the Abergavenny Food Festival this year!

Our chef will be taking part in the ‘Great Welsh Restaurant Tasters‘ on Saturday 17th September, between 1-2pm in the St Micheal’s Centre.

Tickets are on sale now, so pop along and find out what culinary delights we have in store for you this Autumn!

The festival takes place on the 17th & 18th September 2011, in Abergavenny, Monmouthshire.

After the huge success of the inaugural event, Wales’s finest chefs are again coming out of their kitchens for this prestigious charity dinner.

But, this is dinner with a difference.

Reserve a table and you won’t know your chef or what type of food to expect. Intrigued?

Chefs’ Night Out brings together Wales’s finest chefs to cook for more than 150 guests at Cardiff’s Holland House. Each chef creates a four-course menu per table, but it’s only at the evening’s reception draw you discover who’ll be cooking your dinner.

Our man, Matt Smith, will be representing Llys Meddyg as one of the chef’s preparing a meal for a lucky table – so go book a table and hope its you!

With menus styled exclusively for the night, food made from local produce, premium wines to accompany each course, plus the chance to bid for a chef to cook in your own home, this is a very special and original dining experience.

Join in the fun, be a part of something new for Wales and help us raise money for the fantastic children’s charity Ty Hafan.

Click Here to book your table.

Continuing on our ‘food’ theme this weekend is Cardigan Food Festival!

Cardigan’s River and Food Festival 2011 will take place on Saturday 6th August from 11am – 5pm.

The festival will be held at Cardigan’s Quay Street car park, situated next to the River Teifi. The festival attracts around 8,000 visitors, as well as over 70 food, drink and crafts exhibitors.

The festival features a number of attractions such as live music, river events, children’s activities and street entertainment. The cookery demonstrations are one of the most popular attractions at the festival and feature cooking demonstrations from well known chefs.

For more details contact the Festival and Events Team on 01239 613311, email festivals@fecb.co.uk

Its the Really Wild Food Festival in St Davids next weekend!

Following the success of our ‘Really Wild Food Banquet’ in May – you remember the ‘Cockle Popcorn’ – our chef, Matt Smith, has been invited down to take part in the ‘Low Carbon Cook Off’. He’s up on Friday, so be sure to check that event out!

The 7th Really Wild Festival takes place in St Davids on Friday 29th & Saturday 30th July.

The event starts at 10am -5pm each day. Adults £4, under 17 years £2.

It’s the wildest two days of culinary delights, rural traditions, storytelling and countryside fun you could want, and regular favourites and exciting new exhibitors have already been booking in for this year’s weekend of fun and madness! Enjoy!