Mr & Mrs McLaughlin

Emma and Aidan had a huge three day wedding, with extra accommodation on the croquet lawn in the shape of bell tents! They even hired some large outdoor games for the families attending.

We thought their ceremony tent was on another level! A beautiful, floral archway was built at the entrance and Emma walked up the patio steps to meet her future husband-to-be, Aidan. A special atmosphere was designed by simply hanging spotlight garlands around the inside of the tent. Pure magic.

One of our long time, recommended wedding suppliers, O&C Photography, were there to capture the big day. Emma and Aidan happily shared a selection of the images with us and we are delighted that they did! Take a peek below to see what the husband and wife photography team, O&C, created.

Mr & Mrs Clark

Maria and Nic decided to have a very small and intimate wedding, with their ceremony held in our Map Room at the front of the house. They then followed up with a wedding breakfast in our Ballroom which overlooks the patio and side lawn. We loved their purple and green colour combination with personal details for decoration.

Wedding portrait of Maria and Nic.
Maria and Nic at the Hammet @ Castell Malgwyn hotel entrance.

We can cater for weddings with 10 guests right up to 150 guests and we are licensed to hold ceremonies anywhere in the house or our seven acres of gardens.

The best way to find out what we can offer you is to give us a call and book a wedding showaround. You will be able to see the venue for yourself and also meet our lovely Wedding Co-ordinator, Carys. In the meantime, you can always view our current brochures

Hand-picked flower arrangement.
Hand-picked flower arrangement for the ceremony.
The Ballroom set up with a purple colour scheme, overlooking our patio.
Maria and Nic asked for one table for all the guests with a lounge area for afterwards.
Buffet; scones with jam and cream, mixed leaf salad, cheeses and focaccia.
Wedding breakfast buffet; home-baked scones with locally made jam and clotted cream, mixed leaf salad, Welsh cheeses and focaccia.
Our Map Room set up with a green colour scheme.
Ceremony held in our Map Room for Maria and Nic’s big day.
Our Map Room set up for the wedding ceremony.
One of our alternative choices of rooms for smaller ceremonies.
Our Map Room set up for the ceremony.
Beautiful green bows on our designer Philippe Starck ‘Ghost’ chairs.



Cardigan River & Food Festival

‘How to Cook the Perfect Steak’ 

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. 

Promotional material for Cardigan River & Food Festival 2018.
Promotional material for Cardigan River & Food Festival 2018.

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.

Head Chef, Cornel Uys giving a live demonstration at Cardigan River & Food Festival 2018.
Cornel Uys and local butcher, Dafydd Davies, at Cardigan River & Food Festival 2018.

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.

Head Chef, Cornel Uys, seasoning steaks for his live demonstration at Cardigan River & Food Festival 2018.
Cornel Uys, seasoning steaks for his live demonstration at Cardigan River & Food Festival 2018.

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.

Cornel Uys at Cardigan River & Food Festival 2018.
Cornel Uys at Cardigan River & Food Festival 2018.
Local butcher, Dafydd, at Cardigan River & Food Festival.
Local butcher, Dafydd, at Cardigan River & Food Festival.
Head Chef. Cornel Uys, cooking a medium-rare steak in butter.
‘How to Cook the Perfect Steak’ by Cornel Uys at Cardigan River & Food Festival 2018.