We had 18 guests for the gala dinner on 31/12/11.
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 A 60th birthday celebration, March 2009. |
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Very many thanks for your (substantial!) contribution to a thoroughly enjoyable weekend in and around Llanidloes. Your hospitable reception and splendid cuisine were greatly appreciated, as ever. We usually have two walking weekends away each year, but only at Lloyds is there a 'house party' ambience that adds so much to the enjoyment of the occasion. There have been so many alterations and improvements since I last visited Lloyds with Dee some six years or so ago. Surely there can be nothing else to do during forthcoming winter breaks?! |
What a super way to celebrate one's 70th birthday. Elegant, comfortable, relaxing surroundings. Delicious food superbly cooked and presented by Roy and charmingly served by Tom, surrounded by family and special friends. Thank you both once again for a fabulous weekend. |
New Year's Eve room set up! | |
| Monday 12 September 2011 The twice-year visit of a walking group from the West Midlands; the lead couple first stayed in 1996 and brought their first group in 2000 |
Wednesday 13 July 2011 Eight in this group of ten friends had stayed and dined with us in August 2001, on the recommendation of one couple whose first visit to Lloyds was to celebrate a birthday (and had also been recommended) |
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Canapés: parma ham wrapped, parmesan crumbed sautéed asparagus; prawns in pancetta; smoked salmon blinis with chives & crème fraîche
Consommé with crispy chicken goujons
Filet of sea bream with shredded leek & carrot, soy, ginger & sherry vinegar en papillote
Minted melon & orange cocktail
Roast guineafowl with its own pastilla; Potatoes with sour cream & fresh herbs; braised carrots; local beans; Brice & Eight courgette soufflé
Fine apple tartlet with rum & raisin ice cream; chocolate fondant with cherries & avocado ice cream |
Canapés: organic Mavrodaphne dates stuffed with goats cheese; prawns wrapped in bacon; smoked salmon parcels; melon skewers with parma ham
Oriental peach & chicken salad (a Gordon Ramsay inspired recipe)
Goats cheese & watercress soufflé with tomato crisps, parsnip crisps, beetroot crisps, sweet potato crisps & roast red onion rings
Apple & apple mint sorbet with apple crisps
Médaillons of fillet of beef with a red onion & parsley marinade, wrapped in bacon & panfried; Creçy style potatoes; local organic mange touts; roast Brice & Eight courgette; local mixed beans; broad beans; mushrooms stuffed with spinach & shallots
Strawberry jelly with raspberries & red currants; strawberry parfait; macaroon biscuits |
| Friday 2 September 2011 A 70th birthday celebration for guests who first encountered Lloyds in June 2005, on a walking holiday, have since moved to Meifod and come on occasions for dinner with friends they have staying. On this evening, the hosts and eight of their friends stayed overnight. |
Saturday 30 April 2011 This was the 12th annual visit of this group of friends, who stay two nights on our special break terms. Tom particularly enjoys choosing interesting wines to accompany their dinner (from our mid-price range). |
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Canapés: smoked salmon blinis, fir apple crisps, parma ham wrapped asparagus breadcrumbed & sautéed, organic Mavrodaphne dates stuffed with chutney & goats cheese, mini tomato tarte tartin, bacon wrapped prawns
Consommé with crispy chicken goujons & gougère puff
Wild halibut en papillote with shredded leek & carrot, mushrooms, ginger & soy sauce & sherry vinegar
Apple & calvados sorbet with apple crisps
Herb crusted rack of organic lamb; Lyonnaise style potatoes; local mixed beans; tender stem broccoli; spinach & feta patties
Strawberry & marscapone parfait; fresh fruit salad
Selection of organic cheeses & biscuits |
Canapés: broccoli roulade with smoked salmon & goats cheese; parma ham wrapped, crumbed sautéed asparagus; crispy chicken goujons
Ravioli with spinach & ricotta & shallots & a ricotta sauce
Lemon sole, monkfish & salmon terrine with poached pears, crème fraîche & horseradish, carrot salad, roast romano peppers with cherry tomatoes
Lime sorbet with mandarins
Boned, stuffed, poached guineafowl; Fondant potatoes; stuffed courgettes with mushrooms; stir fried cauliflower with mustard seeds & thyme; braised fennel; green beans with lemon
Grand Marnier soufflé; orange & raspberry compote with raspberries & mango ice cream |
| 2010 | 2011 |
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Canapés, served with a glass of chilled Churchill’s white port, or sherry in the style of your choice: Smoked sturgeon, a favourite of the Tsars’, on a Buckwheat blini Organic Medjool dates stuffed with couscous, spicy butter and chopped almonds Hot-smoked eel fillets on a wild rice and spring onion pancake with a dash of horseradish sauce from Moniak castle Sweet potato bite with a port chutney made in Powys Parmesan and black olive shortbread with parsley, pesto and goats’ cheese Queen olive cheese ball
A glass of chilled cherry soup with a touch of cinnamon, made with Côtes de Provence rosé wine
John Tovey’s (of Miller Howe fame) vegetable terrine wrapped in Cavolo Nero (an Italian ‘black’ cabbage), served with avocado ice cream, slow roasted cherry tomatoes on the vine, and roast bell pepper
Consommé enriched with Lombardo Marsala Superiore from north-western Sicily, accompanied by a Parma ham & Dijon mustard mini-croissant
Genuine wild smoked Scottish salmon, as supplied by H Forman and Son of London to ‘the leading hotels and restaurants throughout the world’, ‘cold smoked in the traditional style with oak smoke’, accompanied by spinach, mushroom and cream cheese roulade, poached pear, crème fraiche and Scottish horeseradish
A slice of Suffolk wild partridge roulade, inspired by the afore-mentioned John Tovey, accompanied by a beetroot mousse topped with a Pernod and a proper Beaujolais jelly (Domaine de la Viroylette from Jacques Charlet), pink fir apple potato chips, herb fritters, roast asparagus and a basil hollandaise
Conegliano Prosecco Superiore Brut sorbet, made from grapes of the Veneto district, with clementine and Campari sorbet, garnished with a melon and grape skewer
Herb crusted roast rack of Herdwick lamb from the lake District, served with a Cumberland sauce For Roy and Barbara: Lyonnaise style potatoes, baby cauliflower with a creamy carrot and sage sauce, tenderstem broccoli, fine green beans sautéed with lemon and garlic; braised fennel
Strawberry parfait with Geneva wafers Kiwi and frangepane tartlet Chocolate coated strawberry Raspberry and hazelnut meringue cake Caramelised pineapple
A choice of various teas, herbal infusions, or coffee from freshly-ground Rwandan gashonga beans (washed and sun-dried, hand-roasted and fair trade – what more could one want?) from The Mecca, Aberystwyth, accompanied by ‘Den Auden Advokaat’ chocolates especially, and uniquely, imported by our secret agents in Belgium!
To greet the New Year: |
Canapés, served with a glass of chilled Churchill’s white port, or dry Mariscal Manzanilla sherry, or Las Señoras Sweet Old Oloroso: Parma ham wrapped, crumbed, sautéed asparagus Smoked sturgeon, supplied by H Forman & Son, London, a favourite fish of the Tsars, on a Buckwheat blini Spinach roulade with Inverawe, organically farmed, smoked salmon Baby pepper stuffed with salmon, supplied by Graig Farm, and Puy lentils Smoked duck breast, from Newark, with mango Canteloupe melon balls with Monmouthshire air-dried ham from Trealy Farm Cucumber cup with Scottish smoked trout
A glass of chilled cherry soup with a touch of cinnamon, made with Stamford
Brook 2011 Shiraz rosé wine
Genuine wild Scottish salmon, from our London supplier:
Ballotine of Redleg partridge: the birds are from the Blackface Meat Company of Dumfries, accompanied by beetroot and apple mousse, avocado mousse and red onion marmalade
Consommé enriched with Blandy’s Duke of Clarence rich Madeira,
served with focaccine of artichoke and award-winning Gorwydd Caerphilly
cheese from Trethowan’s dairy in Tregaron
Filet of wild halibut
Moët et Chandon Rosé Imperial Champagne sorbet, with a hint
of apple,
Rolled saddle of venison, supplied by Radcliffe Butchers on the Isle of Man, who source their game from well-known estates such as Lowther, Dalemain and The National Trust: Roasted roots with herbs (parsley, sage, rosemary, thyme)
Yorkshire raspberry mousse from Bentley Grange Zingburst and Snowburst nectarines with a jelly made from vintage 2009 Sauternes from the Gironde and Coteaux du layon St Auban from the Loire Delia’s Fallen chocolate soufflé flavoured with a hint of Welsh ginger liqueur and prunes marinaded in 12 year old Armagnac
A choice of various teas, herbal infusions, or coffee from freshly-ground beans, accompanied by hazelnut Gianduiotti, Green and Black’s organic mint squares, Lindt Swiss chocolates and ‘Den Auden Advokaat’ chocolates - again this year, bravely, especially, and uniquely, imported by our secret agents in Belgium!
To greet the New Year: |
