Hotels in Brecon
Peterstone Court country hotel and spa is situated in the heart of the Brecon Beacons National Park. It is avant-garde and distinctive in its style remaining loyal to its Georgian heritage with a contemporary twist. All the bedrooms are large, light and spacious. Our approach to food is simple and honest. 90% of the meat and poultry served at our restaurant comes from our family farm just down the road. So we know exactly what our animals have been fed throughout their life, and hope this will also lessen our carbon impact on the environment. Our food is always seasonal and sustainable, using fresh, organic where possible – home reared and local ingredients.
Our spa uses only natural, organic products, a philosophy which has filtered down from the main house. We use Ytsara™, from Thailand, and Circaroma™ , an award winning contemporary range (certified by the Soil Association).
Details
Ratings/Awards: Welsh Tourist Board 3 Stars
Number of Rooms: 12
Number Ensuite: 12
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Restaurant
Cuisine: Fine Dining
Chef: Lee Evans
Awards: AA 2 Rosettes
For menu click here
Facilities
Parking
Credit Cards Accepted
Room Service
Open All Year
Gym
Swimming Pool - Outside (summer only)
TV in Rooms
Conference/Business Facilities
Sample Menu:
Starters
Terrine of Aylesbury Duck, Pear and Foie Gras
Red Onion Marmalade
an Fried Home cured Pork and Herb Roulade
Sautéed Portland Langoustines, Marinated Potatoes
Roasted Plum Tomato Soup
Confit Cherry Tomatoes
Pasta & Risotto
Four Cheese and Chive Risotto
Dressed Wild Rocket, aged Balsamic
Open Ravioli of Smoked Finnan Haddock
Poached Quails Eggs
resh Linguini Pasta
Black Mountain Oak Roast Salmon and Sun Blushed Tomatoes
Fish & Shellfish
Pan Fried Red Mullet
Pea Risotto and Anchovy Beignets
Tian of Cornish Crab
Avocado Puree and Crisp Crostini
Seared Tuna Loin
Nicoise Salad and a Red Pepper Dressing
Roasted Wild Sea Bass
Pesto Crushed Potatoes, Petit Ratatouille and Seared Scallops
Main Courses
Cannon of Glaisfer Lamb
Aubergine Caviar, New Season Asparagus and Girolles
Fillet of Veal with Pan Fried Calves Liver,
Shallot Mash, Creamed Cabbage and Boudin Blanc
Aubergine and Mozzarella Moussaka
Baby Spinach and Chargrilled Artichokes
Grilled Rib Eye of Black Angus Beef
Hand Cut Chips, Balsamic Tomatoes and Crisp Onions
Roast Guinea Fowl
Baby Vegetables, Buttered Potato Fondant and Cider Sauce
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