A shift in format is ongoing at this well-known, if remote retreat, defined by its dramatic location on the edge of Snowdonia, and superb views of the RSPB Ynys-hir Nature Reserve.
From autumn 2016, the “hall” is to be chopped from its name; and its renown for dining, currently under Gareth Ward (who re-gained its Michelin Star), rather than accommodation will be underlined by no longer offering stays on Sunday and Monday, and denominating itself as a “restaurant with rooms” rather than a “hotel” (there are ten bedrooms).
The 26-cover restaurant offers two 14-course tasting menus, both priced at £95 per person. There is also a six seater chef’s table, with a ‘surprise tasting menu’ priced at £130.
Since his arrival in 2013, Gareth Ward has championed Japanese techniques within his tasting-menu-based approach, including sourcing Welsh Wagyu beef from a farm in Montgomeryshire.
The property, once owned by Queen Victoria, has a longstanding gastronomic reputation. The current shift in emphasis follows the passing away earlier this year of its founder Joan Reen (who opened the hall as a hotel with husband Rob in 1989) and its purchase by longstanding guests, John and Jenny Talbot.