Head chef Tricia and I have been having fun trying out different recipes for soups and salads, cakes and breads. Our fantastic helpers and visitors have been willing tasters and we have had nothing but compliments so far! My rye and spelt Bread has been rated ‘better than Hobbs.’ Thank you

Poh-Eng! I put the success down to the wonderful flour from our local mill Y Felin at St Dogmaels – One of the last working water mills in Wales producing traditional stoneground flour. (Well worth a visit when you come.)

We use as much organic and biodynamic ingredients as is possible as well as using locally grown organic and free range produce from farms just down the road.

Later in the season we will have our own organic produce growing just a few steps from the kitchen. You can’t get fresher than that!