The team at the Grill Room pride themselves on knowing where their food comes from. Where ever we can, we buy from local companies to cut down on our carbon footprint to ensure our guests’ get the freshest ingredients on the market.
We have found some amazing local traders this way and work with them to ensure their small-holdings and farms have an economically stable future.
We serve a set lunch menu from midday daily and our main menu runs all day. From 5.00pm our specials board features the finest local ingredients cooked with a modern Welsh twist…
If you’re a steak lover then one of our secret weapons is the Dry Ager – the dry-aging of meat, is one of the oldest techniques out there. They produce a steak that is incomparable to an ordinary cut of beef, with an aroma reminiscent of butter and nuts. To intensify the flavour even further we use Himalayan salt blocks in the agers, the salt blocks absorb moisture and helps to purify the air.
Our Dry Agers are maintained by OE Metcalfe of Llanrwst one of the best butchers in North Wales. Established over 25 years ago, they not only source all their beef and lamb locally direct from farms in the Conwy Valley but they also process their meat in Llanrwst.
Feel free to ask a team member about any of the farms or their locations as noted on our PGI lists – from field to plate with full traceability.
And if you are a local food producer please get in touch as we are constantly looking for new innovative local products and regularly highlight our local food champions on the blackboard.