I've had some fab food at the Lake Vyrnwy hotel \link{http://www.lakevyrnwy.com/\in Snowdonia}
and I quote.....
The restaurant here at Lake Vyrnwy has held 2 AA rosettes for its cooking for several years. It appears in many guides and has been acknowledged in the AA 2002/3 Restaurant guide for "Best use of local produce", and is headed by David Thompson. Our dress code for the Tower Restaurant is that of smart casual dress, no jeans & trainers.
David has gathered around him a vibrant talented, if young brigade. The main emphasis is to cook creative yet fulsome food, using the, fresh, local produce for which Wales and its Borderlands are renowned.
The hotel has a small in hand farm and produces much of the lamb that is used on the menu. It also has the sporting rights to the estate and in season, much of the game shot finds it's way to the restaurant. Menu's change with the seasons.
Dinner Menu
Organic Pantysgawn goat's cheese and woodland mushroom clafoutis
Conwy mustard ice cream and a rocket and walnut pesto
Confit of wild rabbit and homemade piccalilli
and a frisee salad
Chilled pan seared foie gras and Armagnac jelly
macerated prunes, sauternes poached grapes and toasted pistachio brioche
Cornish crab and pink grapefruit tian
layered with confit vine tomatoes, avocado puree and a sevruga caviar cream
~ * ~
Vyrnwy estate loin of lamb roasted with cumin and orange
Moroccan spiced cous cous, cucumber tzatziki, vine cherry tomatoes and a cardamom jus
Pan seared fillet of wild halibut
cauliflower puree, salsify fritters, bok choi and a tomato and ginger butter sauce
Grilled fillet of seabass
crushed new potatoes, fine beans, quail eggs and a kalamata olive dressing
Honey and star anise glazed Gressingham duck breast
kaffir lime scented jasmine rice, wok fried vegetables and a sweet chilli jam