Cornel Uys, our head chef, has spent seventeen years in the food industry. His experience stems from his time at manor house Ardanaiseig.
He carefully curates every dish on our ‘Art Room Menu’. Occasionally it is adapted in order to match the seasonal ingredients sourced in Pembrokeshire and beyond. The restaurant holds 2 AA Rosettes which is an award for higher standards. It has received this award consecutively in 2017 and 2018. A superb achievement for us with only 40% of the whole AA Restaurant Guide receiving this award.
Take a look behind the kitchen doors to see snippets of Cornel and his team at work. This dish is ‘Sea Trout, Mussels, Fennel, Potato, Saffron Chowder’ as part of the ‘Tasting Menu’.
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.