The stunning setting in a secluded 22 acres with a stream running through, combined with a history stretching back a 1,000 years, is enough to make Miskin Manor a popular venue for weddings and conferences, but the cooking also draws visitors. The kitchen offers classic and more modern interpretations based on fresh seasonal produce, much of it local or regional. Choice could range from Gower scallops sprinkled with orange and served with buttered samphire and Welsh black pudding, via loin of Welsh lamb with potato cream, wilted baby spinach and a port and tarragon dressing, to glazed lemon tart with Lady Grey tea ice cream and a green cardamom caramel.
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