A True Taste of North East Wales

Today we announce who’ll be serving up their interpretation of the best North East Wales food! We had a great launch at the Rhug Estate Farm Shop on Friday 5th February – and some of our photos are below. These retaurants will be scored throughout February on how they promote the dish, the presentation and of course the taste! If you try one – let us know your thoughts via Twitter to Destination Wrexham (@DestinationWxm) or @NthEastWales

You can also share your pictures of the dish on Instagram using ‪#‎ntheastwalesfood‬


So, here goes – the Tourism Ambassador businesses serving up this amazing locally sourced food (between 8th February and 6th March) are;

The Royal Oak Bangor on Dee

Braised ox cheek with a oxtail pie , breaded sirloin lolly pops mash potatoes pumpkin puree and green beans wrapped in bacon

The Holt Lodge Hotel, Wrexham in Rafters Restaurant

“The Travels of Elihu Yale”. Trio of Lamb Hugh John Jones & Son Butchers – smokey pulled lamb shoulder, masala rubbed lamb neck fillet, minted Llaeth y Llan yoghurt & curried foam, lamb rack cooked pink. Dangerous Food Company (Denbighshire) blueberry jus. All served with shepherds farm shop turned potatoes and heritage carrots


The Ramada Plaza Wrexham

“Trio of Rare Breed Pork”
Crispy pressed belly of pork from Home Farm Overton, butter roasted fillet, Smoked bacon croquette served with leeks, carrot puree and Kale with a crispy crackling and a thyme and cider jus.


The Lemon Tree Bar, Restaurant and Hotel, Wrexham

Minera lamb shank with a minted mashed potato from Huson’s Farm in Hawarden – finished with a duet of roasted sprouts and onion with pan juices.

Barratt’s at Ty’n Rhyl Boutique B&B

Line caught Wild Sea Bass from the shores of Rhyl & Prestatyn with lemon & Tyn Rhyl honey
Laid on a Welsh potato cake with added leeks, chive & Aberwen cheese. Served with pearls of vegetables taken from the kitchen garden. Dressed with fish sauce flavoured with mustard & Small Batch Welsh botanical gin.


The Druid Inn

A Welsh Lamb Cawl Stew (…more details to follow)

Bellis Brothers

“Black Sheep Hotpot”. Locally sourced lamb from Rhostyllen with cabbage, rhubarb and purple sprouting brocolli.

The Cross Lanes Hotel

Home Farm (Overton) tenderloin of pork, slow roast belly pork, tomato & pork sausage bon-bons, dragon buttered mashed potato, ponche mipe, savoy cabbage with wicked wasp cider (from Rosie’s in Llandegla) and garden chive cream sauce

Afonwen Craft & Antique Centre. Mold

“Braised steak and Ale Pie”. Local beef gently braised with Mostyn kitchen garden carrots, onions, leeks and bay leaf with a good dash of Hafod ale and served inside our golden baked short crust pasty base. Served with our tasty mash made from Mostyn kitchen garden potatoes & a hint of Y mwstard Cymreig (Welsh wholegrain mustard with Welsh honey & leeks)

The Alyn, Rossett

The Pontcysyllte Aqueduct builders sandwich.  A 6oz Lewis Farm Shop (Eyton) steak on a Village Bakery cob with locally grown lettuce and mayonnaise.  Finished with fried onons, Nant Ucha fried egg and handmade vegetable crisps.

The Buck House-Hotel, Bangor on Dee

A locally sourced game pie and winter Wrexham vegetables

One Planet Adventure Coed Llandegla (cafe)

Moroccan, locally sourced Lamb Tagine

The Trevor Arms Marford

Lamb Rump (from Stanley’s of Wrexham), fondant potato and slow cooked carrots (all from the Wrexham area).


Cleopatra’s Coffee Shop & Bistro, Holt

“South African Babotie”. Sweetened curry (beef) mince from Wrexham, baked with a buttermilk & locally sourced egg mixture. It is served with locally grown potatoes in Holt.