Luxurious new look for an historic Inn – supporting tourism in Wales

Y Talbot is an historic Grade 2 listed building in the market town Tregaron.  Its new owners’ vision is to establish the best inn and restaurant in Mid Wales.

The Welsh Government provided a £111,000 grant to refurbish and upgrade the Inn into a 4-star hotel, and to help create and safeguard 10 jobs for local people.  It’s part of our plan in the Programme for Government to promote Wales as a destination by making a high-quality tourism offer.

Owner Nia Taylor said:

“Y Talbot has been trading as an Inn for more than 400 years.  It’s a really magical place with its ancient beams, slate floors and deep fireplaces."

“We want Y Talbot to offer visitors the complete experience - good food in the restaurant, local ales in the bar and a comfortable night’s sleep.  We are over half way there with the Campaign for Real Ale recently naming us as Ceredigion Pub of the Year."

“The grant has really helped us to invest in our accommodation and our staff so that visitors can indulge a truly luxurious experience during their stay."

“The renovation of the bedrooms is currently underway and we hope to complete this work by September 2012.  There will be a very warm “croeso” (welcome) for anyone at Y Talbot.”

Local sourcing is also important and in an area synonymous with agriculture.  It is unsurprising that the restaurant sources the majority of its produce locally, meat from local pastures, fish from Cardigan Bay, and milk and cheese from local dairies.  The kitchen and menus are all managed by head chef Dafydd Watkin, a protégé of Marco Pierre White, who has now decided to return to his roots in Ceredigion.

According to Dafydd this was one of his lifelong ambitions.  He said: 

“When you are embarking on a career in catering, the ultimate aim is to run your own kitchen.  I have been very fortunate to have had that opportunity in a place that is close to my heart."

“This opportunity has allowed me to bring back to Wales a wealth of skills learned under the supervision of a Michelin three-star chef."

“A chef is only as good as the produce available to work with.  In Ceredigion good food and good producers are, thankfully, in abundance.”