Food at The Inn at Penallt
Owners Andrew and Jackie along with head chef Peter are passionate about the use of sustainable, quality local produce in preparing, presenting and serving restaurant and bar menus at The Inn. Indeed it took a three year search to find the perfect location that would provide a ready supply of local ingredients.
The Wye Valley and Forest of Dean have long been associated with animal husbandry and food cultivation and provide an abundance of small independent suppliers for whom excellence is paramount. From Herefordshire asparagus to Welsh pork and beef, ducks and poultry from Chepstow or line caught local trout the dishes reflect their passion for local sustainable produce.
Staying over for bed and breakfast. The bread, butter jams and preserves are made at the Inn, Honey comes from hives sited in the village. The main bar and restaurant menus may well feature Penallt reared Gloucester Old Spot Pork or Penallt Lamb. Now you really can’t get much more local than that!
Special requirements. If you are staying in the Wye Valley for a walking holiday or cycling tour, or staying at The Inn for a weekend get-away or romantic break and decide to take in one of the many local attractions - Andrew and Jackie will be only two pleased to prepare a packed lunch for you.
With a little notice specific dietary requirements can be catered for, although all the stocks and sauces served at The Inn are made from reductions and may be unsuitable for some diets - but please ask!
What ever and whenever you choose to eat you can be assured of quality produce , cooked and served with care and attention.
