We’re in for a run of lovely weather and it looks like it’s starting today!
Here at the Railway we’ve been busy preparing for Sunday lunches. A great deal of work goes into bringing home made Sunday lunches to the table, not just chopping the veg!
Our slowly cooked meats are irresistibly succulent as they’ve been cooking on a low heat for the whole night before. We have to get up early to take them out of the oven so they are ready to carve when you arrive. The red cabbage is braised in a slow cooker with cinnamon, garlic, apples and onion until it reaches a mouthwatering flavour, and the root vegetables are carefully cut to roast until perfectly tender.
Our gravy is made from the individual meat juices and the vegetable stock saved from the swede and carrot mash (which takes a lot of mashing!) and always thickened with gluten free flour, and the greens are always freshly steamed for each order.
The nut roast and stuffing is hand made with nuts and seeds and a handful of apricots or dates and we always make a vegan one too with chickpea water to bind it. The lamb and mint casserole on today’s menu features freshly picked mint from our allotment this morning!
Lunch is served from 12 until 3pm with bookings taken for tables of four or more people at 12 or 2pm, but you can walk in any time, grab a table and a menu and order from the bar when ready.
The Railway Inn Abergynolwyn 