Ye Olde Bulls Head
Castle Street, Beaumaris, LL58 8AP
01248 810329
Category: Restaurants, Isle of Anglesey
Many hotels find it impossible to manage to offer one decent restaurant. It’s quite an achievement then that Ye Olde Bulls Head offers two that are well worthy of recommendation. The Loft Restaurant is set in the eaves of the oldest part of this historic building and it’s a stunning venue for fine dining. Head chef Matthew Leech is to be praised for the attention he pays to both seasonality and the location he finds himself in, with Welsh black beef, Welsh salt marsh lamb and some great local seafood all featuring strongly. This is careful studied cooking that yields up intricate dishes like truffled goats cheese mousse with seared scallops, sweet and sour pumpkin compote and vierge dressing, or fillet of Anglesey Welsh black beef with fondant potato, lentils, roasted cepes and truffle-scented jus. Ambitious stuff and carried off with some aplomb.
Similar plaudits are attracted by the food in the less formal atmosphere of the brasserie, where it’s a much more rustic and hearty case of more traditional pub fare. It’s a great option for residents to have over the course of a couple of nights or longer and both dining rooms have established themselves as amongst the best in north Wales.
Truffle pea veloute, breast of quail, crispy pancetta, fired quails egg, minted crème fraiche.
Wild mushroom arranchini, toasted hazelnut salad, Thai asparagus, broadbeans, parmasan crisps.
King scallops, roasted cepes, celeriac puree, white truffle oil, sauce veirge, crisp basil.
Terrine of slow cooked duck leg, shallot rings, foie gras, cepes, savoy cabbage, parsnip puree, red wine reduction.
Parcel of slow sooked rabbit, root vegetables, white asparagus, prune puree, braised onions, wine shollot, seared belly pork, thyme scented jus.
Fillet of lamb, pressed confit shoulder, confit tomato, spinach, green beans, asparagus tips, olives, red pepper jus.
Halibut supreme, saffrom potatoes, tomato concasse, baby onions, creamed leeks, lobster glaze, coriander oil.
Corn fed breast of chicken, braised gem leaves, roasted cepes, young leeks, honey glazed baby carrots, white onion veloute.
Pan fried brill, mussels, parsnip puree, spinach, green and white asparagus, black pepper cream sauce.
Visit Ye Olde Bulls Head
The Loft Mon-Sat 7-9.30pm
The Brasserie Mon-Sat 12noon-2pm, Sun 12noon-3pm (lunch) and Mon-Sun 6pm-9pm
01248 810329
calls charged at national rate
www.bullsheadinn.co.uk