We also love nothing more than eating out whether that be in a Michelin starred restaurant or at a local deli. Our finest foodie experience to date was when we ate at restaurant Gordon Ramsay which is 3 Michelin-starred. It was incredible. Whenever we go out for food we always aim to try something new or something we can't cook at home.
I was delighted to have recently had the opportunity to try out some of the latest food offerings at The Celtic Manor which is my favourite hotel in South Wales. Hubby was gutted as he couldn't attend but I got to go with a lovely blogger friend of mine Leanne who writes over at A Slice Of My Life Wales.
The first stop on our food journey was at the new Signature Lounge for drinks and canapés. The lounge is part of an exclusive floor that has been created for adults only. There are newly refurbished bedrooms, the lounge and a restaurant as part of this collection. The lounge was modern but has a cosiness about it. The views were beautiful.
The canapés were a selection from the brand new restaurant, Steak On Six. The whole Jamón Credo De Campo was my favourite. It comes from acorn-fed pigs and has been matured for up to 3 years. My mouth is salivating just remembering it.
I also really enjoyed the asparagus, pea and welsh feta panna cotta. It was something unusual that I haven't seen before.
We then had a tour of the restaurant which is uniquely decorated, combining cow print with modern decor to create a relaxed and rustic vibe. There are floor to ceiling windows which provide a stunning backdrop in which take in views of the lovely Coldra woods and countryside.
Next up was something very special. We were treated to a dish from The Epicure Experience by chef Richard Davies. Richard Davies is a Michelin-starred chef who has previously worked at Gordon Ramsay's restaurant, (no wonder I enjoyed the food so much).
Our dish was taken from the starter menu which was scallops with beetroot and cauliflower. I am a huge fan of scallops and these were some of the best I've ever tasted. They were a good size and the combination of flavours created a party in my mouth. There were different cooking techniques and textures on the plate which created a unique but mouth watering dish.
We then had a masterclass by chef Larkin Cen on how to prepare and cook Peking duck. Chef Larkin Cen was a finalist on Masterchef in 2013 and is passionate about pan Asian cooking. This was clearly reflected in his demonstration.
The class was very insightful and I learnt a lot. I had no idea how much effort went into preparing a dish like this or the best places to buy some of the ingredients. I also learnt a fab way to peel a cucumber, although I have to say, I haven't been brave enough to try it yet.
Last on our food journey was our dinning experience at Larkin's restaurant Cen. I have been coming to the Celtic Manor for years and this is a very new food concept for the hotel. It's fantastic to see them adding in an Asian restaurant which is something I have never seen them do before. The menu is inspiring creating modern dishes but with traditional pan Asian flavours.
We got to enjoy the wonderful dish that Larkin had demonstrated to us. I'm so glad this was on the menu because my senses were driving me wild during the class. The smell was tantalising. The dish completely lived up to my expectations and more. The duck was so tender and the skin was divine. I could've eaten a whole plate of the skin.
For desert we were presented with a chocolate dish which was made with dark chocolate, chocolate mousse, chocolate aero, malt ice-cream and mandarin. It was just the right amount of sweet and sour. The dark chocolate didn't make the dish to rich which meant it wasn't sickly at all.
Finally, we had an ice cream bao slider which was made with salted caramel and coconut. Oh my goodness!! It was so tasty and so refreshing. A perfect desert for spring/summer and a great dish to end a meal on.
Overall, I had a wonderful evening. The Celtic Manor has lots of exciting new food experiences available which shows they are keeping up to date with the latest fusions and flavours. I am itching to go back and dine in all of the restaurants so I can appreciate them further. As previously mentioned, this is my favourite hotel in South Wales and with these new food adventures, it will continue to be for a long time.