Served at
Henry Robertson Dining RoomA fine dining restaurant located within Palé Hall, a Victorian manor house in North Wales, offering modern British cuisine with a focus on seasonal Welsh ingredients.
A dish featuring lamb sweetbreads, accompanied by confit carrot and anise hyssop.
Sweetbread is a culinary term for a type of offal, specifically referring to the thymus or pancreas, typically sourced from calf or lamb. It is known for its rich, slightly gamey flavor and a tender, succulent texture. This ingredient is often prepared and served as an appetizer or a main course, frequently accompanied by various sauces and side dishes.
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A fine dining restaurant located within Palé Hall, a Victorian manor house in North Wales, offering modern British cuisine with a focus on seasonal Welsh ingredients.
A chef working at Le Manoir aux Quat'Saisons alongside Chef Patron Raymond Blanc.
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