Neale's Restaurant at Holm House in Penarth promises a delightful meal in an elegant setting. Opulent silks, Wedgwood china and Schott Zwiesel crystal stemware create the perfect ambience for that fine dining experience created by executive head chef Chris Lelliot. Stunning views across the Bristol Channel top it all.

A meal at Neale's can begin with cream of tomato and roast red pepper soup, farmhouse terrine or goat's cheese and tomato soufflé, and move on to medallion of Welsh black beef, roast of lamb noisette or pan fried fillet of sea bream, and end with honeycomb crème brulee, sticky toffee pudding or lemon and white chocolate cheesecake. Local produce has pride of place here. Canapes are served on Fridays and Saturdays only. Afternoon tea has a selection of sandwiches, scones and tea cakes. The bar on the terrace has a separate menu with fish and chips, smoked salmon platter, anti pasta and charcuterie, local seafood and a Welsh cheese selection.