Bed, breakfast & dinner, including a private tour of the studio summer exhibition
Over the weekends of July and August I'll be offering bed and breakfast at Pen, with four course dinners in the evenings (two nights stay minimum) available. Included will be personal tours of my studio summer exhibition, where the shark and other artworks will be on view.
Pen was bought by my grandparents in 1955, and although it now has Wifi, the house is from a time when life was simpler. There’s no central heating, but it’s very cosy with a stove for the nights, and an open fire for cocktails before dinner - or the viewpoint outside, if it’s sunny. There’s also just one basic bathroom, that was added by my grandparents in the 1960s, when en suites had hardly been heard of.
Stunning walks - as many miles as you’d like - are on the doorstep, as well as a 5,000 year old stone circle, lakes, and the beautiful Rheidol valley and river below (ideal for swimming).
Dogs are welcome.
Two bedrooms are available:
The Parker room: upstairs large room with kingsize bed £110 per night
Mungo's room (named after one of our dogs) - downstairs small room with a double bed £90 per night
I’ll only rent the rooms at the same time if both parties know each other, and book together. Otherwise, you will be my only guest(s).
WEEKENDS STILL AVAILABLE:
Friday 17 - Sunday 19 July RESERVED
Friday 24 - Sunday 26 July RESERVED
Friday 31 July - Sunday 2 August RESERVED
Friday 7 August to Sunday 9 August RESERVED
Friday 14 August - Sunday 16 August RESERVED
Friday 21 August - Sunday 23 August RESERVED
Friday 28 August to 30 August RESERVED
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The dinner menu is £55 per person, and all dishes are homemade by Tom, and served on his ceramics.
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EARLY EVENING
Complimentary homemade popcorn and cocktail - a choice of a gin martini, vodka martini, Negroni, old fashioned or G&T. Served in front of the open fire, or outside, if sunny.
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STARTERS
Seared pigeon breast with fried leaks and raisins, in a wine sauce
Workhouse starter - melon, peeled cherry tomatoes and peeled grapes in homemade vinaigrette. This recipe is from my grandfather, who went to a restaurant called ‘The Workhouse’, and a variation on the dish has has been used by my family ever since (V)
Har gow - steamed prawn and spring onion dumplings (gluten free)- with a South East Asian fusion sauce (invented by Tom) served in a glass syringe
Pan fried monkfish on fried sourdough and seaweed with cider lemon butter sauce
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MAIN
Ox cheek risotto (Tom's recipe), with parmesan mushy peas
Rack of lamb roast with roast potatoes, gravy, vegetables, and bilberry jam (these I pick from the hills). This dish needs to be ordered by two people minimum
Mushroom risotto, with parmesan mushy peas (vegetarian)
Pesto linguine with roasted tomatoes and deep fried halloumi (vegetarian)
Chicken casserole with vegetables and mashed potato
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PUDDING
Brioche and butter pudding
Dark chocolate panna cotta
Sticky toffee gooey pudding (Tom's invention - it’s absolutely delicious)
Lemon freeze
Served with optional vanilla ice cream and wild bilberry jam
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Glass of port
Crackers
Local cheeses, including applewood smoked (by Tom) cheddar
Fizzy grapes
Homemade chutney
Coffee (freshly ground, with decaf option) and Bendicks
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BREAKFAST (included in board)
Overnight organic oats with organic maple syrup, nuts and raisins, in a jar
Sourdough and banana pancakes with maple syrup
Kippers and toast (homemade bread - sourdough or normal)
Poached eggs on toast (homemade bread - sourdough or normal)
Dark berries, cream, yoghurt
Cereal
Lunch available: sandwiches, crisps, chocolate bar and drink £11.50 pp
Photographs of The Parker room, followed by the downstairs room below:
