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Every course at Crug Glâs has built on the last, and the mains brought our day with Chef Sean Phillips to an unforgettable close. Just two dishes this time - but two dishes that didn't need any company to make an impression.
A masterclass in beef, two ways. The sirloin was cooked perfectly - a beautiful crust giving way to a tender, rosy centre - while a slow-cooked beef cheek alongside brought a completely different texture: deep, meltingly tender, and packed with the kind of long-cooked flavour only patience can deliver. Charred onion added a welcome bitterness and sweetness in equal measure, its blackened edges cutting through the richness of the meat, all pulled together with a rich, glossy sauce that did exactly what a good steak sauce should.
And then there was the lamb. Simply put, this might be the best lamb dish we've ever eaten - the kind of plate that stops you mid-conversation. A neatly layered potato terrine sat alongside, comforting and classic, while capers and raisins brought a sharp, sweet-savoury contrast that lifted the richness of the meat and kept every mouthful interesting. A deeply flavoured lamb sauce tied it all together, rounding off a dish that didn't just taste incredible - it sang.
Two dishes, no fillers, no distractions - just Chef Sean Phillips proving, course after course, exactly why Crug Glas has earned its reputation.
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