Winter Garden Restaurant

Click here to download a sample Winter Garden Menu

Join us for drinks & amuse-bouche in the bar before a delicious dinner. Our Head Chef, whose reputation and skill has earned us an AA Rosette in each of the last five years, will be putting the final touches to your dinner while his team will be opening your chosen bottle of wine, lighting the candles and warming the bread.

The dinner menu changes daily and includes tender Welsh Mountain lamb and delicious Welsh Black Beef from our local butchers and farmers in Anglesey & Bala, venison from the Coed-y-Brenin Forest, game when in season along with fresh fish, shellfish & smoked fish (all smoked over Welsh Oak) from the Llandudno Smokery. Our fresh fruit & vegetables are sourced through an established supplier of quality produce in North Wales.

Main course options always include a vegetarian dish (indicated with a V) and special dietary requirements are easily accommodated.

Desserts, all made in our own kitchen, include traditional Welsh and British puddings as well as a number of more decadent creations!

We offer a range of Welsh cheeses as well as other favourites from a local supplier..

Our wines are chosen selectively from the more notable regions of the world.

Meet the Team

With over 30 years experience both in the UK and abroad, John Charnley, Head Chef, has been at Dolserau Hall for 5 years and works tirelessly to source the freshest & best quality products.  He leads a versatile team, with  the breadth of capability to ensure an evening menu which is always interesting.

Kevin Williams, our Sous Chef, brings with him extensive experience in Haute & Gourmet Cuisine having worked in the Royal Navy and then for a number of hotels countrywide. A Welsh national, Kevin is a proud member of the Welsh National Culinary Association.

Martin East has been with us for 18 months as a valuable and enthusiastic member of the team.  His passion is puddings and pastry!