Powis Castle’s restaurant has long been acknowledged as an example of excellence. In the restaurant, you can enjoy a variety of traditional dishes made with local, seasonal ingredients such as organic Welsh black beef, sourced from a local farm. Other favourites include rhubarb crème brulee and a traditional rhubarb crumble made from locally grown rhubarb.
These are some examples of seasonal specials and regular treats which have a specific link with Powis Castle: Please contact the property before visiting to confirm the menu.
Leek and potato soup
- 50g (2oz) Welsh butter
- 8 medium sized leeks, trimmed, washed and chopped
- 4 medium sized potatoes, peeled and chopped
- 1.2l (2 pints) vegetable stock
- single cream to serve
- salt and pepper to season
Serves 8
Melt the butter in a pan and fry the vegetables for 3 to 4 minutes until soft – keep a small amount of leeks back for garnishing. Add the vegetable stock and bring to the boil.
Cover and simmer for 30 minutes, or until the vegetables are soft. Puree the soup and season.
Add a swirl of cream on top to garnish, along with a sprinkle of chopped leeks.
Braised Welsh lamb shank with damson
- 100g (4oz) flour
- salt and pepper to season
- 6tbsp olive oil
- 6 onions, finely chopped
- 12 garlic cloves, crushed
- 4-6 sprigs fresh rosemary and thyme
- 600ml (1 pint) dry white wine
- 8 lamb shanks
- 300ml (½ pint) lamb stock
- 350g (8oz) pickled damsons
- 8 carrots, peeled, diced and par boiled
Serves 8
Pre-heat the oven to 170°C (gas mark 3 / 325°F). Season the flour with salt and pepper. Dust the lamb shanks in the seasoned flour. Heat the olive oil and brown the lamb. Remove the lamb and add the sliced onions and garlic. Fry until golden brown, add the herbs. Raise the heat and add the wine, then the stock.
Return the lamb to the pan, cover and place in the oven for 2 hours, turning the lamb occasionally (add more stock if necessary).
Twenty minutes before time, add the pickled damsons and carrots.
Remove the lamb and reduce the sauce down if needed and season if necessary.
Serve the lamb shank and drizzle with damson sauce.
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