The Eliot Restaurant

Set in 17 acres of parkland in the Vale of Glamorgan, the name of this Victorian mansion house hotel translates aptly as ‘whispering trees’. Quality cooking matches the elegant air of the dining room, where traditional Welsh themes & ingredients are updated with some French nuances. Loin of pork is cooked ‘sous vide’ & served with confit belly, potato terrine, sage & apple; fillet of brill is partnered by braised celery, mussels & beurre blanc, & loin of Brecon venison comes with savoy cabbage & parsnips ‘two ways’. Confit chicken wings with white asparagus & girolles is one way to start, & you might finish creatively with blood orange pannacotta accompanied by orange & thyme ice cream. Set lunches are good value at £13.95/15.95 for two/three courses.