CORDON BLEU COOKING

Both Claire and Neil have been trained at The Manor School of Fine Cuisine in Cordon Bleu cooking techniques. We always source fresh, high quality local produce wherever possible and believe in uncomplicated preparation. We let the products 'speak for themselves' and our emphasis is on traditional farmhouse fare. All our Guests dine around our large antique table in the farmhouse and can enjoy the views of our garden and the surrounding countryside from our Welsh-oak conservatory.

Our Guests are welcome to bring their own wine into the dining area.

 

LOCAL AND WITH STYLE

Most of our food, wherever possible, is sourced locally. Our free-range eggs come from Bennett’s Farm in Pont Robert as do most of our organic vegetables. Langford’s Butchers in Llanfyllin source good quality traceable local meat – their traditional dry-cured bacon and award winning sausages shout quality.   We are fortunate to have a good old-fashioned baker and organic green grocer in Llanfyllin too. Thurdays is farmers market day where we can buy fresh fish and game too.   We aim to provide our guests with a home-cooked stylish dinner party atmosphere in our farmhouse dining room in keeping with our home-cooked menus.   Our food has been the subject of an article entitled ‘Slow Food’ written by Caroline Stacey –the 2006 food writer of the year.  

 

Summary:

The owners of Cyfie Farm Guesthouse have both been trained in Cordon Bleu cooking techniques. Fresh, high quality local produce and uncomplicated preparation is the key to their fine cuisine, which is based around traditional farmhouse cooking.