I love the Gurnie. It’s one of those pubs that you pop in to for a coffee at 11am and end up staying all day. I lived in Hay on Wye for number of years and was a regular at Charles’s other Hotel the Griffen at Felin Fach. I used to eat there when Max was the Chef. Max has just moved to become Head Chef at the Gurnard’s and I will be working with him, Fionn, Trigs and Dan. I love the team and I’ve done some adhoc work there a few times now. It’s always intensely busy but such a good laugh working with the lads and all that gorgeous food.
I’m looking forward to learning lots of tips and new recipes. The pastry chef Fionn makes the best Soda Bread and the added joy of it is that he has his Mum’s recipe for it tattooed to his bottom. Just as well as I do seem to forget that recipe quite alot!!. I will try to take a photograph of it for you one day. To be honest that is hard core cheffing when you start inking your body with recipes!
www.gurnardshead.co.uk
A typical supper at this time of year
| Mushroom Soup | * |
| Purple sprouting broccoli, garlic, za’atar, yoghurt | * |
| Mackerel, brown shrimp, sesame & coriander broth | * |
| Scampi monkfish, mango, carrot, red onion & coriander | 8.50 |
| Cod tongue, ham hock & parmesan cassoulet, garlic oil | 8.00 |
| Hake, mushroom, spring onion & seaweed dashi | 8.50 |
| Chicken liver parfait, red onion jam, toast | 8.50 |
| ~ | |
| Ray wing, crushed potatoes, spinach, caper butter | * |
| Sprouting broccoli, garlic, za’atar, yoghurt | * |
| Lamb breast, kale, goats cheese, cauliflower | * |
| Red gurnard, spring onions, ginger, seaweed, cuttlefish | Â 18.00 |
| Cod, taramasalata, broccoli tempura, smoked almonds, za’atar | Â 19.00 |
| Pork collar, black pudding, mash quince | 19.00 |
| Rump of beef, wild garlic, broccoli, crispy tongue | Â 21.00 |
www.gurnardshead.co.uk
