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After making his name at the Old Red Cow (as well as reaching the semi-final of MasterChef: the Professionals) Ludovic Dieumegard upped sticks & moved his stylish operation to the Coopers Inn
at the other end of Newcastle Emlyn. Fans of the original set-up with recognise many of the telltale touches here, from the skilful blend of fresh modern decor & original pub features to the
internationally inspired cooking. Starters range from homely pork & apple terrine with toast & chutney to Thai-style king prawns with Chinese cabbage, while mains could span everything from
rib-eye steak with frites & tarragon butter to honey-glazed duck breast with pak choy & shiitake mushrooms, noodle galette & oriental sauce. For dessert, maybe summer pudding with
vanilla ice cream or a selection of cheeses with oatcakes & chutney.
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