Y Talbot (Tregaron)

Dining

Food: Y Talbot: Strawberry CheesecakeFood: Y Talbot: Beetroot & Goats cheese salad

You have a choice of where you eat at Y Talbot, the traditional and cosy bar or the more formal dining room. The food is prepared daily using the best of the local produce available ranging from farm reared rib eye beef to Cardigan Bay seafood. Y Talbot's pride themselves on their high standards and are passionate about preparing excellent food and buying local produce so they can offer customers high quality with low food miles.

Chef, Dafydd Watkin worked for Marco Pierre White for 9 years in a number of well know MPW restaurants in London. He moved to The Ritz, Picadilly as premier sous chef before moving to Y Talbot in 2010. Dafydd is originally from West Wales and it is great to see him cooking in a local establishment, creating a combination of classic French and modern British dishes with an array of local ingredients. 

We put Dafydd under the hot lamp and asked him the following quick fire questions, and here is what he said:chef: Y Talbot: Dafydd Watkin

Your cooking style in a word (or two)? Modern British.

Biggest influence? Marco Pierre White.

Favourite local produce? Beef and Lamb from the Teifi Valley.

Gordon Ramsay or Jamie Oliver? Neither!

Welsh rarebit or cheese sandwich? Welsh Rarebit.

Who would you like to cook for and why? I cooked for Madonna once, she was fun!

Favourite Welsh Rarebits restaurant (apart from your own, obviously)? Llansantffraed Court.

We’re paying, where in the world do you want to eat? Noma, Copenhagen.

Any other passions apart from cooking? Formula One.

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Single 65-100
Dbl/Suite 115-155
Short Break 167.50-187.50
Rooms 13 Style Character

Mick & Nia Taylor & Dafydd Watkin
Y Talbot
Tregaron
SY25 6JL
0800 103 2660 (Reservations)
0800 014 9847 (General Enquiries)
www.ytalbot.com
info@ytalbot.com