| hotels | restaurants | recipes | wines | travel | small print | latest news | malessere | feedback | products | ordering |
| blog | about us | privacy | sitemap | home | © Bacchus and Comus, and Croque-en-Bouche Site problem? Tell us please |
| blog | about us | privacy | sitemap | home | © Bacchus and Comus, and Croque-en-Bouche Site problem? Tell us please |
Set amidst 24 acres of parkland on the Gower peninsular, this is an ideal spot for walkers and hikers. And so may it be, as you will need that hike in order to wear off the excesses of food and wine available at this luxury eight bedroomed hotel so beloved of Hollywood stars of Welsh descent. In what is almost de rigeur for a ‘Country House Hotel’, you practically need a degree in orientation to find it, but at the end, it is all worthwhile.
The cuisine is good solid country house fare, without being daring or spectacular, but there is a tendency to overcook the ingredients, leaving a little dryness in the mouth. Such was a starter of scallop, monkfish and salmon, and the fact that some of the ingredients were deep-fried didn't help either. Other starters such as, Salad of goat's cheese, melon and Parma ham, and Terrine of confit duck, represent ‘safe’ alternatives.
There is the now mandatory vegetarian main course (tartelette of local ceps and girolles, when we were there), local fish and meat dishes. Hommage to ‘London Modern British’ and fusion cuisine may be seen in suprême of free-range chicken, peanut crust, linguini, mango and chilli dressing, as well as calves’ liver with mash and onion marmalade, but we had the organic Welsh lamb, sausage, cawl, vegetables and jus (the lamb was cooked just past pink as requested), but the sausage was a little overgrilled. Choice of desserts are heavily weighted to the carbohydrate brigade (no doubt for the heavily-weighted customers) and those with an eye on la ligne are best to stick with the excellent selection of Welsh cheeses.
The wine list is a tour de force although if we do have a criticism, it does lean towards the "safe" choices, but that is really being picky. However, if you take the trouble to look through the list in detail, you can find some hidden gems, just as we did with a Silex Vouvray and a lovely half-bottle of Vin de Paille, which went excellently with our cheeses.
The cuisine is good solid country house fare, without being daring or spectacular, but there is a tendency to overcook the ingredients, leaving a little dryness in the mouth. Such was a starter of scallop, monkfish and salmon, and the fact that some of the ingredients were deep-fried didn't help either. Other starters such as, Salad of goat's cheese, melon and Parma ham, and Terrine of confit duck, represent ‘safe’ alternatives.
There is the now mandatory vegetarian main course (tartelette of local ceps and girolles, when we were there), local fish and meat dishes. Hommage to ‘London Modern British’ and fusion cuisine may be seen in suprême of free-range chicken, peanut crust, linguini, mango and chilli dressing, as well as calves’ liver with mash and onion marmalade, but we had the organic Welsh lamb, sausage, cawl, vegetables and jus (the lamb was cooked just past pink as requested), but the sausage was a little overgrilled. Choice of desserts are heavily weighted to the carbohydrate brigade (no doubt for the heavily-weighted customers) and those with an eye on la ligne are best to stick with the excellent selection of Welsh cheeses.
The wine list is a tour de force although if we do have a criticism, it does lean towards the "safe" choices, but that is really being picky. However, if you take the trouble to look through the list in detail, you can find some hidden gems, just as we did with a Silex Vouvray and a lovely half-bottle of Vin de Paille, which went excellently with our cheeses.
...Another plus point for the restaurant was that a corked bottle of red wine was immediately replaced without quibble. It is a long wine list and it would be helpful if a copy could be left in the bedrooms so that one can make choices in advance and even discuss them with the proprietors, who run a wine company in their spare time. (As if they would have any spare time in this business!)
The accommodation is a delight. See the...
The accommodation is a delight. See the...
Restaurant ratings...
Food 36
Winelist 17
Service 6
Ambience 4
Value for Money 10
Total 73
Fairyhill Hotel, Fairyhill, Nr. Reynoldstown, Gower, Swansea, Wales SA3 1BS
Phone: 01792 390139 Fax: 01792 391358
E-mail: admin@fairyhill.net
www.fairyhill.net
Open all year.
Rooms: 8 en suite.
Prices: Monday to Thursday - Bed and Breakfast: £140 to £245 per room depending on the room.
Friday to Saturday - Dinner, Bed and Breakfast: £215 to £320 per room depending on the room. For single occupancy, deduct £20 from these rates.
Two night (minimum) breaks - Dinner, Bed and Breakfast - £195 to £300 per night. See the web site for last minute bargains.
Credit cards: all major cards.
Food 36
Winelist 17
Service 6
Ambience 4
Value for Money 10
Total 73
Fairyhill Hotel, Fairyhill, Nr. Reynoldstown, Gower, Swansea, Wales SA3 1BS
Phone: 01792 390139 Fax: 01792 391358
E-mail: admin@fairyhill.net
www.fairyhill.net
Open all year.
Rooms: 8 en suite.
Prices: Monday to Thursday - Bed and Breakfast: £140 to £245 per room depending on the room.
Friday to Saturday - Dinner, Bed and Breakfast: £215 to £320 per room depending on the room. For single occupancy, deduct £20 from these rates.
Two night (minimum) breaks - Dinner, Bed and Breakfast - £195 to £300 per night. See the web site for last minute bargains.
Credit cards: all major cards.
