Celebrating the best Welsh ingredients at Blas Restaurant
05 Jul

Blas Restaurant is open seven days a week for breakfast, afternoon tea, lunch and dinner, and traditional roasts on Sundays.  Run by Head Chef, Leighton Rees-Thomas, the stunning restaurant offers spectacular views of the surrounding valleys including a glimpse of Pen-y-Fan and the Brecon Beacons. 

View from Blas Restaurant

The kitchen celebrates the best Welsh ingredients, sourcing from local suppliers on a weekly basis to create modern dishes with contemporary flair.  Over 1000 breakfasts are served weekly by Breakfast Chef Iain Smith.  A three course evening meal might start with a mouth watering Welsh rarebit served with a toasted ciabatta and rich onion chutney, followed by melt-in-the-mouth duo of beef with a horseradish rosti and seasonal vegetables.  Follow with a succulent raspberry and chocolate torte served with Chantilly cream. 

Dinner in Blas Restaurant

Private dining can be reserved for large parties in The Beacons Suite, again with magnificent views of the countryside.  Alternatively the Barn Suite is ideal for weddings and corporate events.  The team also provide Vintage Afternoon Tea packages, for £19.95 per person, for birthdays, hen parties or baby showers, with the room decorated with vintage bunting.  This includes a traditional afternoon tea with finger sandwiches, a selection of cakes and a homemade scone served with clotted cream and preserves, plus unlimited freshly brewed tea or coffee, served on vintage crockery.  Afternoon Tea is served Monday to Saturday between 1pm-5pm and 3pm-6pm on Sundays.

Afternoon tea at Bryn Meadows

The majority of our afternoon tea selection is produced by Chef Nicola Davies (who joined the team in 2001), she recently completed and passed a AAA Professional Cookery Level 3 which can only be obtained with a high standard of cuisine.  The qualification allows the chef to develop their skills and menu creations.  Nicola is not the only chef to have this prestigious qualification at Blas Restaurant, Head Chef Leighton has this as well as Chef Michael Dimmond.  The team are also eagerly awaiting the final result for Dafydd Clark, who sat the AAA Professional Cookery Level 3 exam in June. 

Chef Nicola Davies on her wedding day at Bryn Meadows

These are not the only highly skilled Chef’s on the team.  Just over a year ago Tony Waite joined the team, bringing a more modern flair to the evening a-la-carte menu after studying under Michelin starred Chef James Sommerin.  Progression is very important to the team too; Josh Rees joined the team a few years ago after completing two weeks of work experience.  He is also continuing with is qualifications.  The kitchen porters are also given the opportunity to learn cookery skills under supervision. 

Left - Right: Dayfdd Clark, Josh Rees, Tony Waite, Michael Dimmond, Leighton Rees-Thomas, Iain Smith and Nigel Parker

Most recently Blas Restaurant has become ‘famous’ for its Sunday roasts, served between 12pm-3pm.  Each week a selection of meats are available alongside a fish and vegetarian option.  Even though it is not traditional, each roast dinner is served with a giant homemade Yorkshire pudding, alongside roast potatoes, seasonal vegetables and a rich homemade gravy.  Due to popularity, pre-booking is essential.  A selection of starters and desserts are also available, and 3 courses are £18.95 per person.  Our roasts are produced by Chef Nigel Parker, who is well known in the local area.  He started his catering career in the navy nearly 40 years ago before coming home and working in many well-known establishments.  He brings a massive wealth of knowledge, experience and taste to the team. 

Sunday Lunch at Bryn Meadows

Blas Restaurant was nominated and shortlisted, for the second year running, as Hotel Restaurant of the Year at the Food Awards Wales.  Thousands of nominations were cast across Wales with members of the public voting for their favourites.  The team were shortlisted as Fine Dining Restaurant of the Year at the Welsh Food & Drink Awards in 2016, and earlier this year as Foodie’s Favourite at the Business Growth Awards. 

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