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by Our Correspondent, Wales On Sunday
Jul 17 2011
Legends abound in the Pembrokeshire countryside.
Wolfscastle Hotel stands on a promontory above the confluence of the Western Cleddau and Anghof rivers, next to the Norman castle from which the nearby village and the hotel take their names.
Wolfscastle was once a vicarage known as Allt-yr-Afon – wooded hill by the river – a name still given it by local people.
Nearby Hill Field is said to be the final resting place of Owain Glydwr, the last native Welshman to hold the title, Prince of Wales.
Our national hero instigated an ultimately unsuccessful revolt against Henry IV, and disappeared in 1412 – his final years remain a mystery – so who knows!
What is certain is that Wolfscastle manager, Bill Crews, is determined to create a warm and welcoming atmosphere at the hotel – and families are welcome.
Bill started his career in the hospitality industry running a fantastic wilderness lodge in Alaska, near Mount McKinley.
Chef, Owen Hall, has also travelled the world and held two prestigious posts in Australia before returning home to Pembrokeshire.
Visitors to Wolfscastle will find the lovely old building cleverly renovated, incorporating the very best of contemporary style and comfort, without spoiling the character of the original building.
And, of course, the food is a real draw. Wolfscastle has consistently won an AA rosette for culinary excellence, and its foodie delights can be sampled in the restaurant or in the convivial hotel bar.
Wolfscastle is part of Welsh Rarebits, a collection of handpicked, top quality, independently-owned hotels. Order your free brochure online – www.rarebits.co.uk – and view all the properties at your leisure, or call 01686 668030. You can also buy gift vouchers.
WIN
Win a night for two at the fabulous Wolfscastle, and enjoy a delicious dinner cooked by Owen Hall and his team. Just go to the Welsh Rarebits web site www.rarebits.co.uk, go to the competition tab on the left, enter the code WOS4W and follow the simple instructions.
Pan Fried Scallops with Roast Butternut Squash Puree with Chorizo, Lemon & Garlic Butter
Ingredients (Serves 4 as a starter)
- Good quality Spanish chorizo
- Half a butternut squash
- 3 cloves garlic
- 1 block of butter
- 16 large scallops
Method
- Peel and dice the butternut squash and coat lightly with olive oil. Season with salt & pepper. Roast in the oven at 150C, Gas 2, for 25 minutes or until soft. Puree in the blender with 60g of the butter. Season to taste. Keep warm.
- Slice chorizo about 1cm thick and set aside.
- Make the garlic butter by finely chopping the garlic, adding the zest of lemon and 75g of melted butter.
- While heating a non-stick frying pan, coat scallops in olive oil. When the pan is very hot, add the scallops and cook for one minute on each side or until nicely coloured. Grill chorizo under a hot grill until well cooked.
- Arrange scallops on a plate on top of the butternut squash puree, top each scallop with a piece of chorizo and drizzle with garlic and lemon butter. Steamed asparagus can also be added to garnish.
Summer Pudding
Ingredients
- 1.8 kilo summer fruits, such as strawberries, raspberries, blackberries and red and blackcurrants.
- 1 pint water
- 285g caster sugar
- 20 large slices of white bread, slightly stale with crusts removed
- Icing sugar for dusting
Method
- Line 10 ramekins with cling film. Place water and sugar into a large pan and bring to the boil. Adding the firmest fruit first, bring to the boil and simmer gently for 5-10 minutes. Drain the fruit and save the juice. Keep half of the juice to dip the bread into. Place the remaining juice back into the pan and reduce until slightly syrupy, set aside for the sauce.
- Once the fruit has cooled, begin to assemble the puddings. Cut 10 pieces of the bread into four triangles each. Cut two discs from each of the other 10 pieces of bread, one for the top and one for the bottom. Dip the bread, a few pieces at a time into the thinner syrup and line the ramekins. Use the circles for the top and bottom and the triangles for the sides. Fill each ramekin with the fruit mixture and cover each with a circle of the bread. Wrap in clingfilm and place on a tray. Add another tray on top and place a weight on it to press the puddings.
- Chill for at least a couple of hours and serve with the reduced sauce and fresh berries. Dust with icing sugar.
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Taken from WalesOnline.co.uk; source article is below:
Stunning recipes from the Wolfscastle Hotel
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