Sergeants

Sergeants Restaurant first opened in 1998; the restaurant is housed in a former Edwardian police station, which has been sympathetically restored in a classic style, preserving many original features. The friendly staff wear ex-police uniforms and in addition to enjoying dining there, customers enjoy examining the police memorabilia and many historical photographs and documents on display.

The chefs produce all dishes on the premises using fresh, traceable Welsh ingredients, bought locally whenever possible; they offer a set-price menu on Wednesdays and Thursdays, with a la carte on Friday and Saturdays and lunch on Sunday.

To begin with they might offer terrine of chicken with pear chutney, welsh cockle spring rolls with a sweet chilli dipping sauce and salmon, leek and bacon pie with a red tomato and celery chutney.

Dishes for mains could include Brecon Beacons venison steak with a lemon and redcurrant sauce, served with a bacon and potato cake; Welsh lamb cutlets with sweet potato mash and a Danzy Jones Welsh whisky sauce and fillet of salmon with a lemon and ginger sauce. To finish why not make the difficult choice from from vanilla pannacotta with a raspberry and vodka sorbet; chocolate torte with rose syrup ice cream or a luscious lemon cheesecake with raspberry coulis?

Sergeants Restaurant is 'Taste of Wales' affiliated and was one of only nine restaurants in Wales (from 500 high calibre entrants) selected as finalists in the Wales Food and Drink Awards 2002/2003. It is also one of only 13 Visit Wales four-star accredited Restaurants with Rooms in Wales (2006), and is four-star accredited by the AA (2007) as well.