After our last post about ‘Storm Callum’ we encountered the highest record level of the River Teifi since records began – a huge six metres was recorded on Saturday 13th October…
Two of our members of the Hammet @ Castell Malgwyn team, Amanda and Sian, were personally affected by the flooding. With their homes being right next to the Teifi, the destruction that they both returned to on the Monday morning was phenomenal. Both of them are coping amazingly well, however they are both needing to be re-homed.
During the flooding, we had four guests, two dogs, five members of the team and three local residents and two cats marooned at the hotel. They managed to stay safe and warm with the log fire and cheese toasties with homemade soup (thanks to Cornel, the Head Chef) to share between them.
The hotel has been unaffected, thankfully, and we are back open for business. Any guests that are due to stay with us over the next few days should be aware that Llechryd bridge is currently closed. Please allow more time for travel and if you need any help with alternative routes then please give us a call on 01239 682 382.
Autumn is officially here and with it brings ‘Storm Callum’. Some of our beautiful trees along our private drive are feeling the strain!
At the end of the lane, we welcome you with a roaring fire, hot chocolates and Welsh-roasted coffees to order, a gin flight special (three gins and a Fevertree tonic of your choice @ £13) and a two AA Rosette menu on offer most nights of the week. With over thirty gins stocking our Library Bar shelves, there will be plenty of choice; old favourites, something a little different and even a couple of our top-selling, Welsh gins.
New to the Art Room Menu is Cornel’s ‘Apple, White Chocolate Mousse, Blackberry and Mint’. We have reduced our menu to three options over the Autumn/Winter period as things start to wind down and life plays a slower pace in this corner of rural Pembrokeshire.
For the first year Head Chef, Cornel Uys, teams up with local butcher, Dafydd Davies of ‘Dewi James a’i Gwmni‘. They give an exclusive, live demonstration at the Cardigan River & Food Festival about cooking the perfect steak. Cooking a steak can be intimidating, but it is easier than you think! Grab these simple tips from Cornel, who has seventeen years experience.
First of all, we’d like to thank all those that attended the demonstration. It was a full turn out and we were delighted to receive so much support. If you did not catch the festival this year, here are the main points.
Dafydd, one of our main suppliers of high quality meat for the restaurant, gave a short introduction about the variety of steaks you can buy from their shop on Cardigan high street. After this, Cornel explained how to prepare, season and cook the steak. His preference is to season with salt, pepper, crushed garlic and handfuls of rosemary and thyme and to serve medium rare!
Cornel explains the process.
To prepare, season both sides of the meat with salt and pepper. Warm up a large frying pan on a medium heat until it begins to smoke. Add the steak of your choice (ours was sirloin). Turn the steak over and colour the other side, then add the unsalted butter and herbs. The steak should have about 3 minutes for medium rare. Test the steak with your finger, depending on how you like it will depend on the texture of the cooked steak. Resting is important. One of our questions from the audience ‘Doesn’t the steak cool down whilst resting?’. A very important question, to which Cornel explains that heat rises, maintaining the temperature of the steak as it rests. As a result, resting allows the meat to relax and juices to evenly distribute throughout.
Eating at Hammet @ Castell Malgwyn
Our ‘Filet Steak and Chip’ dish is a popular choice on our ‘Art Room Menu’ or we offer the ‘Minute Sirloin Burger’ with homemade slaw and skinny fries from our simpler ‘House Menu’ which is served all week between 12pm and 8.45pm (during Summer Hours). Please note that our menus are amended, depending on which ingredients are available in Pembrokeshire and beyond. To see our most up-to-date ‘Art Room Menu’ click here, or to see our current ‘House Menu’ click here.
Lately we have been wanting somewhere to tell you; our regular visitors, our newlyweds, members of the Pembrokeshire community, and ‘just passing by’ers a little bit more about what goes on at the hotel. What better way than to do that than through a blog! So here is our first hello.
Our Pembrokeshire hotel is nestled quietly in the countryside. This perfect introduction is for those stumbling upon our blog by chance and who have not heard of us before….
The house was built in 1795 by Sir Benjamin Hammet, who also purchased the Penygored tin works up the river.
Sir Benjamin died in 1800 leaving his wife and son at the estate. John Hammet, his son, died at the age of 44 in 1811, the estate remained in the Hammet family until Louisa’s death in 1824. At which point it was purchased by Abel Anthony Gower.
Part of the original estate is now home to Llechryd Cricket Club, which is fitting as famous former England cricket captain David Gower is a descendant of James Gower, brother to Abel Gower.
The house was converted into a hotel in 1960 and has been functioning as one ever since.
In 2012 the estate was re-christened ‘Hammet House’ in honour of Sir Benjamin Hammet.
It has been 18 months since Chris and Nicky took the reins over and decided to bring back the former name of ‘Castell Malgwyn’, as it was known to locals for many decades.
So if you didn’t already know, Castell Malgwyn is back. To book a romantic getaway, a weekend break or a family holiday at our hotel click here.
For any other enquiries give us a call on 01239682382.