The end of January can sometimes be a little bleak – dark and cold, with the festive break long behind us. It’s nice then to have a Welsh tradition as a flicker of light at the end of January. On the 25th of the month every year, people all over Wales celebrate St Dwynwen’s Day, the Welsh patron saint of lovers. The story goes the Dwynwen was the prettiest of Welsh king Brychan Brycheiniog’s twenty-four daughters. She fell in love with a different man to the one her father had chosen for her, and prayed to God that she may never marry anyone as she knew she would never be allowed to be with her true love. An angel visited her in her sleep and gave her a potion to erase her memory of feelings for Maelon, the man she had fallen for.
Aperitif Jin Môr + Artisan Drinks Co tonic Snacks Labneh, cracker + brined grilled vegetables
Cracker with smokey chestnut mushroom puree Menai oyster with apple Taco with Halen Môn cured pork belly, cabbage, rhubarb, mint and smoky yoghurt
Taco with roasted cauliflower, rhubarb and mint Flour, Water, Salt sourdough with salty butter Starters Hooton’s Asparagus with spring onion dressing Anglesey seaweed tapenade Tyddyn Teg organic kale, parsnip and raisins Mains Organic Rhug Estate lamb, salt baked celeriac, nettle sauce and flowers
Salt baked celeriac, barley and mushrooms, nettle sauce, mustard leaves and flowers Pembrokeshire Earlies cooked in seaweed Leaves from Maes y Porth walled garden Pudding Lemon thyme custard, Anglesey rhubarb, oat crumble
Thank you to all our guests, and all our team for working so hard on the night, especially Sam, Tor and Beth. Tide/ Llanw is open seven days a week from 10am – 4.30pm. The next supper club will be held on the evening of Thursday June 6th and is priced at £60 a head for four courses plus snacks. Please phone 01248 430871 to book. Do Sea Salt: the magic of Seasoning is a celebration of this humble ingredient and is out now, published by The Do Book Co, £8.95 River Cottage Much More Veg is out now, published by Bloomsbury, £26.00 Tide/ Llanw has been supported by the Coastal Communities Fund.
