Destination Southern Snowdonia
Whilst Southern Snowdonia has a stellar reputation for rugged landscapes, epic hiking trails and adventure activities, less is known about its southern fringe - home to a surprising bounty of local produce, craft gin, wild foraging opportunities and even Michelin star dining. Here lies also the only UNESCO Biosphere in Wales with its nature reserves, lowland wet grassland and salt marshes providing a variety of sustainably sourced produce. Take a gastro-journey through Southern Snowdonia and feast on succulent venison loin, local samphire infused seafood dishes and cym dyfi lamb.
Palé Hall Pale Hall
Victorian splendour, luxurious suites and fine dining awaits at the distinctive and refurbished Palé Hall. It’s an exquisite and rather remote Victorian mansion, located near pristine Lake Bala. It’s easy to see why this majestic property persuaded Queen Victoria to turn what was meant to be a fleeting visit, into a 10-day retreat.
If you’re visiting on a Sunday, call in for their popular Sunday lunch. Head Chef Gareth Johns uses local, Welsh produce where possible, including tender cym dyfi lamb with capers and parsley sauce.
Palé Hall also has an excellent reputation for culinary excellence with innovative dishes, full of seasonal ingredients. Gareth Stevenson is the Head Chef at the helm and has earned Palé Hall a coveted Michelin Green Star award.
Heol Maengwyn, Machynlleth SY20 8AE; tel: 01654 702941 www.wynnstay.wales
Their upscale AA 3 rosette rated dining is led by their 5 and 8 course tasting menus that promise diners a culinary journey with a focus on local produce with international influences.
The Wynnstay
Delectable dishes such as the Coed-Y-Brenin venison loin and Hafod cheddar, with pickled walnut, apple and honey glazed brioche superbly showcase regional specialities. Palé Estate, Llandderfel, Bala LL23 7PS; tel: 01678 530285 www.palehall.co.uk
The Wynnstay The Wynnstay is a rather charming and expansive coaching inn in the Market town of Machynlleth, with open fireplaces, country-style furnishing and antiques and the kind of eclectic pub decor you might expect from a historic Welsh inn. Here, you’ll find a firm commitment to regional produce, real ales, fine wines and dishes with an Italian accent due to the owner Charles’s love of all things Italia.
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Dishes make use of local specialities including lamb, beef, foraged samphire, brown trout, crab, lobster and Welsh cheeses. Their high-quality wines are also imported from Italy and you can also have a more local taste with their range of Welsh ales and ciders.
www.taste-blas.co.uk
Foraging for wild marsh samphire at Dyfi Estuary Dyfi Estuary, with the expansive and golden sands of Ynyslas Beach at the estuary’s mouth, provides a unique habitat for wildlife and plants. The River Dyfi catchment area is unique in Wales having been designated a Biosphere by the United Nations ‘Man and Biosphere’ programme. In the spring, the salt marshes are awash with sea pink whilst marsh samphire and sea aster can also be seen in summer. It’s a rather serene place for a spot of foraging for wild marsh samphire, that has a crisp texture and salty taste that works well with seafood and pasta dishes. Several cafes and restaurants in Southern Snowdonia utilise this bright green sea bounty in their fish dishes to add colour and crunch. To forage the samphire yourself, pinch or use scissors to snip the tips of the stems, leaving the tough, yellow lower stalks intact. Clean and then lightly steam the samphire before serving with butter atop seafood dishes.
