Cennin

Anglesey isn’t known for it’s culinary delights, so when we heard about Cennin we were a little skeptical but thought it definitely had potential and we booked up for the last night of our holidays. We only found out about this place when we stumbled into a fantastic butchers in Beaumaris called Moo Baa Oinc. We got chatting to the proprietor who told us about the restaurant above the shop that was run by his wife and head chef Aled Williams, of Great British Menu fame. He told us that they had opened the restaurant with the intention of gaining Anglesey’s first Michelin star — how could we resist!
We arrived on a really cold and stormy night and hurried up the stairs to the restaurant. The staff were really friendly, relieved us of our mainly layers of outer clothing and seated us on a corner table under a picture of the award winning black Welsh bull — maybe beef was off the menu tonight!
We ordered a bottle of red and bread was delivered from the kitchen. The bread was good but not amazing. The wine however was fabulous.
The menu is interesting if a little expensive. I went for the scotch egg for starter comprised of locally smoked haddock, king prawn and quail egg. It was tasty but the flavours were slightly overpowered by the sauce vierge. My boyfriend went for the beef carpaccio and proclaimed it was the best carpaccio he had ever eaten! I tried a bit and it was damned good — thick slices and full of flavour, served with beetroot and walnut salad and divine bone marrow beignet.
For main course we both plumped for the lamb, having walked past so many of the little critters during our week long stay in Anglesey! Brian’s Welsh black beef did also look divine but Papa staring down on us finally made up our minds!
The lamb dish comprised three main lamb components — roast loin, confit rib and shoulder meat suet pudding. All delicious in flavour and the different textures contrasting beautifully. This was served with Jerusalem artichoke, broccoli purée and mint jus. A truly wonderful dish.
For pudding I went for a rhubarb dish that comprised of rhubarb three ways, my boyfriend went for the pannacotta. Both were delicious. Tea and coffee finished off the meal, served with petit fours of shortbread, macaroon and exceedingly sweet fudge.
The food was great here at Cennin, a true find on Anglesey, and the service was also quick and friendly. A few tweaks to the menu, and I don’t think it will be long until Chef Aled brings home the Island’s first Michelin star.