Thanks to Stephen and Norma Bond’s foresight in rescuing the derelict Great House in 1984, one of the most spectacular ancient houses in South Wales has been saved from oblivion.
The Grade II listed house dates back to 1550, and is said to have been a gift from Queen Elizabeth I to the Earl of Leicester, who used it as a hunting lodge.
“Although it was just a shell when we first saw it, it felt right, and we knew people would feel comfortable here,” says Norma Bond. “We were right, as people love this wonderful old building, and feel very welcome here.”
It took nine months of frenetic activity to get the building ready for business. The Great House opened as a restaurant to begin with, with the 12 bedrooms being added on over the years.
Should the Earl of Leicester come back to life, he would no doubt recognise the interior of his former property, as the flagstone floors, huge fireplaces, stone arches, oak beams and mullioned windows remain intact.
What he wouldn’t recognise are the 21st century creature comforts, such as the sauna and jacuzzi.
The food will have come a long way since 1550 too, and head chef Gareth Denyer has collected two AA Rosettes for his cooking, and is striving to achieve a third.
The Great House is located in the pretty conservation village of Laleston, just a stone’s throw from Porthcawl, and the seaside, therefore fish, is a strong feature of the menu.
“I love the sea and am a great fan of fresh fish, therefore our menu always has a special catch of the day,” he says.
“We get our seafood from a local fisherman in Porthcawl, known only as John, The Seabass Man. But we know that we are always sure to get freshly caught fish that tastes delicious.”
The Great House is part of Welsh Rarebits, a collection of handpicked, top quality, independently-owned hotels. Order your free brochure online at www.rarebits.co.uk and view all the properties at your leisure, or call 01686 668030. Gift vouchers available.
Win a night for two at The Great House, and enjoy a dinner for two cooked by Gareth.
Just go to the Welsh Rarebits web site www.rarebits.co.uk, go to the competition tab on the left, enter the code WOS17GH and follow the simple instructions.
Seared scallops with sweetcorn puree and spiced crab cakes
Serves four
Ingredients
n You will need 12 king scallops, out of the shell and with the roe removed. Prior to searing, in a hot pan with vegetable oil, you should place the scallops in between two clean tea towels to remove excess moisture. Season the scallops with a mixture of salt and mild curry powder.
For the puree
n 250g tinned sweetcorn
n 1 white onion
n 50ml veg stock
n 50g butter
Method
n Dice the white onion and cook gently in butter until soft, but uncoloured.
n Add the sweetcorn and stock and cook for 4-5minutes.
n Place in a blender and puree until smooth
Crab cake
n 1 banana shallot, finely diced
n 1 red chilli, seeds removed, finely diced
n 500g mixed crab meat
n Pinch cinnamon
n Pinch nutmeg
n Pinch ginger
n 1 clove crushed garlic
n 1 egg, beaten
n 100g flour
n 100g breadcrumbs
Method
n Place the flour, egg and breadcrumbs into three separate containers, these will be used later to coat the cakes.
n Place the remaining ingredients in a large bowl and mix well.
n Season with salt and pepper.
n Put the mixture into a clean tea towel and squeeze to remove excess liquid.
n Shape the crab mixture into similar sizes as the scallops and coat with the flour, egg and breadcrumbs.
To serve
n For each portion deep fry three crab cakes, heat one tablespoon of puree and sear three scallops.
n Place the puree in the centre of a large round plate and arrange the scallops and cakes around it.
Spiced duck breast with apple mashed potato and creamed cabbage
Ingredients
n 4 duck breasts
n 1 tsp nutmeg
n 1 tsp coriander
n 8 tbsp honey
n Zest of 1 orange
n 6 tsp of fruit spice
n 4 tbsp soy sauce
n 1 tsp cinnamon
n Salt pepper
Mashed potato
n 3lbs potatoes, peeled, cooked and mashed
n 4 apples
n 4 oz butter
n Salt and pepper
Cabbage
n Half a cabbage
n 200ml double cream
n Salt and pepper
Method
n Prepare your duck by removing any excess fat. Mix all the ingredients together and pour over the duck breast. Leave for six hours. Make enough mashed potato for four people.
n Peel and cook four apples and add butter, mash with a fork and leave to one side.
n Finely slice the cabbage and cook in boiling water for three minutes in a small saucepan, reduce 200ml of cream and add cabbage with a pinch of salt and pepper. Mix until cabbage is coated in cream. Seal your duck on both sides and place in an oven at gas mark 6 for 15 minutes. Combine the apple and mashed potato and place in centre of your plates. Arrange the cabbage neatly next to the mashed potato. Arrange the duck in slices in a fan on top of the cabbage. Pour over the juices and serve.
Chilled raspberry souffle
Makes four
Ingredients
n 2 leaves gelatin
n ¼ cup water
n 10 oz raspberry puree
n 4 eggs, separated
n 1 cup sugar
n ½ tsp salt
n 1 cup cream
Method
n Soak gelatin in water for five minutes. Mix the egg yolks, salt and half cup of sugar over a bain marie (water bath) stirring constantly until light and creamy.
n Remove from heat and add the gelatin. Cool and add the puree. Beat the egg whites until stiff then add the sugar and beat back stiff. Whip the cream until stiff and fold altogether.
n Line four moulds with greaseproof paper so that it stands one inch above the mould; pour in souffle mix and set in fridge for six hours.
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