Our Head Chef is dedicated to using the finest local ingredients and has been awarded an AA rosette for his modern British cuisine.
A superb à la carte menu is available each evening, served in the elegant surroundings of our Restaurant and Conservatory or, for a relaxed, contemporary atmosphere, enjoy an informal yet delicious dining experience in Spencer’s Bar and Brasserie.
Using the best of British and local produce, we ensure that our menus are memorable and your dining experience delicious. Recognized by the AA with the award of a Rosette you will have a delightful dining experience.
We are fortunate to have superb, fresh ingredients available locally making dining at the Metropole Hotel simply divine. Venison and wild game are in abundance, a wealth of seafood is available from the Welsh coastline and we source organic local produce. Our breakfast sausages are made by the local butcher in Rhayader and our free range chickens, eggs and Welsh black beef are second to none. Our Welsh cheeses are the finest anywhere and, of course, we are fortunate to have the most tender-sweet Welsh mountain lamb from our local farmers.
Our Managing Director, Justin Baird-Murray is very much involved with our Head Chef in promoting the highest of culinary standards using locally sourced produce and is well known for his early morning excursions to collect cepes and chanterelles from a local forest at Abbeycwmhir! Plans are currently being made to create our own herb and vegetable garden; follow our progress with this project on our website!
The Metropole’s award-winning Restaurant is without doubt a most superb fine dining establishment.
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