Meet the Local Producer at Y Talbot in 2017

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Field to Fork Dining Experience

It’s clear that as a nation we are becoming far more mindful of the journey our food makes before it arrives on our dinner plate. Food miles have become a thing of importance and extravagant, exotic ingredients a thing of the past; consumers are favouring food from over the road rather than from overseas. Sourcing the very best local produce is an integral part of the Great Inns successful ethos; and this commitment to quality is underpinned across all 22 of the inns and their culinary teams.

Sitting in the foothills of the Cambrian Mountains, Y Talbot is located in the centre of the stunning market town of Tregaron, Ceredigion. Head Chef, Dafydd Watkin is able to utilise the inns superb location to source both land and sea produce from local suppliers. During 2017, there will be a series of Meet the Producer Evenings – where diners are invited to savour the very best of local produce from Ceredigion and the Teifi Valley.

Have you ever wondered where your delicious plate of food has come from? Well now you don’t have to! Each evening will consist of a brief introduction from the local producer, giving you the opportunity to understand the journey your dish has taken and learn about the finest produce in the region.

Inspired by the freshest Welsh ingredients, Head Chef Dafydd Watkin will be creating five special menus which use local ingredients at their heart. Dafydd knows a little something about pushing the boundaries to create dishes with flare and creativity – having trained with Marco Pierre White before becoming Premier Sous Chef at The Ritz. Dafydd joined the Y Talbot family back in 2010 and has since lead his team to culinary success.

Programme of events for 2017:


Welsh Beef with Gary Jones

Friday 17 March

Kicking off the Meet the Producer Dinner Series will be butcher Gary Jones, providing the best of Welsh beef from the Teifi Valley. The four-course menu is a true meaty affair, with Oxtail consommé to start and Roast Sirloin for the main dish. Dessert will be a light Panna cotta served with apple caramel – with the option of tea or coffee to finish the evening off nicely.

View the Menu

Spring Lamb with Alison Harvey

Saturday 22 April

Enjoy a taste of spring with Alison Harvey of Dunbia, Llanybydde at the second Meet the Producer Dinner. A celebration of the new spring lamb from the Cambrian Mountains, the evening’s three-course seasonal menu is perfectly suited to the season. Enjoy pré dinner canapés and a cold glass of Ancre Hill Welsh sparkling wine before sitting down to sumptuous three-course menu.

View the Menu

Bay Shellfish and Organic Veg with Ben & Lucy Pratt

Saturday 15 July

The evening will be a festival of Cardigan Bay shellfish and local organic vegetables introduced by Ben and Lucy Pratt of Watson & Pratt’s, Lampeter. The menu will feature a selection of the finest shellfish including mussels, clams and lobster.

Menu to follow

Feast of Fresh Fish with Chris Davies

Saturday 23 September

Have a whale of a time at the penultimate Meet the Producer Dinner with Chris Davies of Welsh Sea Foods, Milford Haven, supplying a feast of fresh fish. Diners can expect a variety of fish inspired dishes; enjoy a mixture of well-loved classics and try some of Dafydd’s unusual, creative dishes to tantalise your taste buds.

Menu to follow

Welsh Spirits (the alcoholic kind) toasted by Da Mhile Spirits

Saturday 28 October

The last of the Meet the Producer Series will see an evening dedicated to the finest Welsh spirits accompany a menu of exclusive dishes by Head Chef Daffyd. Toasted by Da Mhile Spirits, this dinner will not be for the faint hearted – get ready to experience a real Welsh knees up. Cheers!

Menu to follow


Tickets for each of these special dinners are just £45 per person. For just £200 why not make a night of it; enjoy a luxury night’s stay in one of the Inns stunning Superior Rooms with dinner and Breakfast for two included.

To book call 01974 298208 or alternatively email


2017-07-20T12:50:12+00:00 March 16th, 2017|