Our Oak Roasted Salmon as prepared in glorious style for the Wales v Australia Rugby at Wales Millennium Stadium in November! 

Head Chef, Martin Faulkner created this deliciously simple rillette from our Oak Roasted Salmon and grated cucumber bound with a little seasoned Crème Fraiche. Served with Tucker's Carmarthenshire mussels steamed in Taffy Apple Cider and a creamy salad of Pembrokeshire potatoes, spring onion and mayo.

Our Traditional Smoked Salmon and Smoked Halibut is on order for the Wales v France Six Nations game in March 2012 - I wonder what wonderful dish Malcolm will be dreaming up for that very special day with these great ingredients?