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A town-centre coaching inn that has remained loyal to its pubby roots, the Wynnstay sets out its stall with a bar, real ales & a strong commitment to local produce. But the whole package comes
with an Italian accent, so expect to find starters such as spiced Welsh beef tortellini with creamed tomato sauce, & potato gnocchi with venison sauce ahead of fillet of Aberdyfi mullet served
with roasted vegetables & herb oil or grilled Gaerwen pork loin & confit belly with black pudding mash & treacle gravy. Llaeth-y-Llan yoghurt pannacotta with banana & parsnip
compote makes an interesting finish. A separate pizzeria is at the rear of the hotel is kitted out with a proper wood-fired oven & the menu includes a few special adaptations inspired by local
produce, alongside the ubiquitous margheritas & other staples.
This is a great
example of a small middle-ground business (owner Gareth Johns describes it as a ‘mid-market hotel, restaurant and pizzeria in a small Welsh market town’) really going the extra mile. Split up
varietally, every wine has a helpful tasting note and a gauge of its weight or sweetness to help customers order.
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