Bulletin

There's always a lot going on at The Bull so we like to share some of our news here

Buletin

The Loft awarded best restaurant in North Wales & 49th best in UK


Andy Tabberner has not long been at the helm of The Loft kitchen but this hasn't stopped him achieving Squaremeal's 49th best restaurant in the UK!

Andy & his team were praised for serving "ambitious, modern food" & offering a menu full of "intriguing ideas".

Congratulations to Andy, Jake, Jack and Cameron for their sterling effort. This achievement truly recognises their magnificent inspiration, originality & skills in the kitchen.

Read the full article Squaremeal Top 100 UK Restaurants

Loft Bulletin

Buletin

Our gins: the perfect tonic to a busy week


We’re glad that ‘Mother’s Ruin’ is having a resurgence as gin has long been one of our favourite drinks.

We’re hugely excited about our ever growing range of gins. If you want to taste the different botanicals in each one, we advise to sip them slowly and drink with our recommended accompaniment. And funnily enough, the more we sip, the more we relax!

One of the most exciting gins in our range is Snowdonia Forager's Gin which is becoming more & more popular by the day. Exclusively sold in only a few establishments on the island, we recommend drinking this with sliced fresh apple & BTW tonic.

Buletin

Who needs petrol? Charge your electric car or hybrid with us

We're the proud owner of an electric vehicle charge point – only the second hotel on Anglesey to have one.

David (the Bull’s owner) is head over heels with his Golf hybrid and has been really keen to strengthen the public recharging network across Anglesey.

Whether you’re staying with us or popping in for a bite to eat, you’ll be welcome to recharge your car using the point behind the Townhouse. And there’ll be no charge for a recharge!

Please ask at Reception for details

Buletin

Coach has arrived


Coach - our new al fresco dining restaurant - has well and truly arrived.

Some of you may remember our Brasserie which opened in 1999; a first of its kind on Anglesey at that time. Many a good day and night was had in there but by 2017, we felt it was time for a change. A big change! So after 2 weeks of blood, sweat & tears, we opened our doors to Coach on 17 May which, even if we do say so ourselves, looks absolutely stunning. New colours, new fabrics, new lighting, new acoustics, new menu, new opening hours...AND a brand new heated al fresco dining area. Yes, we've extended Coach out into our pretty courtyard so you can soak up the Welsh fresh air whilst eating. You can read more about Coach here and take a little tour here.

If you're in the area, please pop in to have a bite to eat. You won't be disappointed!

Buletin

Jake's Lemon Tart with Lemon & Thyme Sorbet

This is a beautifully tasting, light dessert that you can wow your guests with - one of our best sellers!

Ingredients

Sweet pastry

  • 280g plain flour
  • 140g butter
  • 70g icing sugar
  • 1 egg
  • Zest from 1 lemon

Lemon tart filling

  • 6 lemons – juice & zest
  • 140g butter
  • 500g sugar
  • 8 eggs

Sorbet

  • 263g sugar
  • 360g water
  • 8 sprigs lemon thyme
  • 360g lemon juice

Method

To make the pastry;

  • Mix the flour & icing sugar in a bowl
  • Rub the butter into the flour until crumbly
  • Mix the egg in and if pastry is a little dry, add 1-2tbsp of cold water until it combines together
  • Wrap the dough in cling film & chill for 1 hour

To make the tart filling;

  • Soften the butter to obtain a fluid-like consistency
  • Beat together all the tart ingredients until fully combined

To make the tart;

  • Roll out the pastry in between 2 sheets of greaseproof paper to a thickness of a pound coin, then lift into a tart case
  • Press down gently on the bottom & sides, then trim off any excess pastry
  • Return to fridge to chill again; TIP – chilling the dough before baking will prevent it from shrinking when baked
  • Line the tart with cling film and fill with either rice or flour
  • Bake in the oven for 15-20 minutes on 160˚ fan assisted oven
  • Remove the flour/rice & cling film & bake for a further 10 minutes
  • When the pastry is golden brown, add the tart mixture; TIP – pour the mixture when the tart case is in the oven to avoid spillages
  • Bake for a further 35-40 minutes at 140˚ until the tart has a very slight wobble
  • Remove from oven & chill

To make the sorbet;

  • Add all ingredients in a pan & bring to the boil
  • Churn in an ice cream machine until frozen & set

Enjoy!

Sep recipe




Buletin

The Loft awarded best restaurant in North Wales & 49th best in UK


Andy Tabberner has not long been at the helm of The Loft kitchen but this hasn't stopped him achieving Squaremeal's 49th best restaurant in the UK!

Andy & his team were praised for serving "ambitious, modern food" & offering a menu full of "intriguing ideas".

Congratulations to Andy, Jake, Jack and Cameron for their sterling effort. This achievement truly recognises their magnificent inspiration, originality & skills in the kitchen.

Read the full article Squaremeal Top 100 UK Restaurants

Loft Bulletin

Buletin

Coach has arrived


Coach - our new al fresco dining restaurant - has well and truly arrived.

Some of you may remember our Brasserie which opened in 1999; a first of its kind on Anglesey at that time. Many a good day and night was had in there but by 2017, we felt it was time for a change. A big change! So after 2 weeks of blood, sweat & tears, we opened our doors to Coach on 17 May which, even if we do say so ourselves, looks absolutely stunning. New colours, new fabrics, new lighting, new acoustics, new menu, new opening hours...AND a brand new heated al fresco dining area. Yes, we've extended Coach out into our pretty courtyard so you can soak up the Welsh fresh air whilst eating. You can read more about Coach here and take a little tour here.

If you're in the area, please pop in to have a bite to eat. You won't be disappointed!

Buletin

Jake's Lemon Tart with Lemon & Thyme Sorbet

This is a beautifully tasting, light dessert that you can wow your guests with - one of our best sellers!

Ingredients

Sweet pastry

  • 280g plain flour
  • 140g butter
  • 70g icing sugar
  • 1 egg
  • Zest from 1 lemon

Lemon tart filling

  • 6 lemons – juice & zest
  • 140g butter
  • 500g sugar
  • 8 eggs

Sorbet

  • 263g sugar
  • 360g water
  • 8 sprigs lemon thyme
  • 360g lemon juice

Method

To make the pastry;

  • Mix the flour & icing sugar in a bowl
  • Rub the butter into the flour until crumbly
  • Mix the egg in and if pastry is a little dry, add 1-2tbsp of cold water until it combines together
  • Wrap the dough in cling film & chill for 1 hour

To make the tart filling;

  • Soften the butter to obtain a fluid-like consistency
  • Beat together all the tart ingredients until fully combined

To make the tart;

  • Roll out the pastry in between 2 sheets of greaseproof paper to a thickness of a pound coin, then lift into a tart case
  • Press down gently on the bottom & sides, then trim off any excess pastry
  • Return to fridge to chill again; TIP – chilling the dough before baking will prevent it from shrinking when baked
  • Line the tart with cling film and fill with either rice or flour
  • Bake in the oven for 15-20 minutes on 160˚ fan assisted oven
  • Remove the flour/rice & cling film & bake for a further 10 minutes
  • When the pastry is golden brown, add the tart mixture; TIP – pour the mixture when the tart case is in the oven to avoid spillages
  • Bake for a further 35-40 minutes at 140˚ until the tart has a very slight wobble
  • Remove from oven & chill

To make the sorbet;

  • Add all ingredients in a pan & bring to the boil
  • Churn in an ice cream machine until frozen & set

Enjoy!

Sep recipe




Buletin

Our gins: the perfect tonic to a busy week


We’re glad that ‘Mother’s Ruin’ is having a resurgence as gin has long been one of our favourite drinks.

We’re hugely excited about our ever growing range of gins. If you want to taste the different botanicals in each one, we advise to sip them slowly and drink with our recommended accompaniment. And funnily enough, the more we sip, the more we relax!

One of the most exciting gins in our range is Snowdonia Forager's Gin which is becoming more & more popular by the day. Exclusively sold in only a few establishments on the island, we recommend drinking this with sliced fresh apple & BTW tonic.

Buletin

Who needs petrol? Charge your electric car or hybrid with us

We're the proud owner of an electric vehicle charge point – only the second hotel on Anglesey to have one.

David (the Bull’s owner) is head over heels with his Golf hybrid and has been really keen to strengthen the public recharging network across Anglesey.

Whether you’re staying with us or popping in for a bite to eat, you’ll be welcome to recharge your car using the point behind the Townhouse. And there’ll be no charge for a recharge!

Please ask at Reception for details