A Magical Culinary Journey at Crug Glâs: Desserts

Every great meal deserves a great ending, and Chef Sean Phillips delivered exactly that with three desserts to close out our day at Crug Glâs. As a self-confessed sucker for chocolate and ice cream, this course was right up my street - and it didn't disappoint.

Chocolate Cremeux, Honeycomb, Blackcurrant

Silky, deep and properly indulgent, the chocolate cremeux was everything a chocolate dessert should be. Honeycomb brought a welcome bit of crunch and sweetness against the smoothness of the cremeux, while blackcurrant cut through with a sharp, fruity edge that stopped the dish ever feeling too heavy. A lovely balance of textures and flavours, and exactly the kind of dessert we can't say no to.

Pain Perdu, Caramel, Walnut, Vanilla Ice Cream

Simply divine - the softest, most beautifully done French toast we've ever had. Rich caramel and toasted walnut added warmth and a bit of bite, while a scoop of vanilla ice cream melted gently into the dish as we went. A perfect ending to the meal in miniature: comforting, indulgent, and utterly moreish.

Peanut Butter Parfait, Banana, Chocolate

A dessert that ticked every box. The peanut butter parfait was rich and creamy without being sickly, banana bringing a natural sweetness, and chocolate rounding the whole thing off with real depth. Another dish built on lovely contrasts in texture - smooth, soft and just the right amount of indulgent.

Three desserts, three very different directions, and every one a triumph - the perfect close to our day at Crug Glas.

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