It’s nearly 30 years since Plas Bodegroes first opened as a hotel and restaurant, and mercifully very little has changed. Chris Chown still dons his chef’s whites every day, and still cooks breakfast under the stewardship of head chef Hugh Bracegirdle. His wife Gunna remains the picture of elegance, though nowadays a delightful manager, Holly, allows her to take time off. Their home (the English translation is Rosehip Hall) is a charming Georgian manor with a delicate frill of a veranda smothered in wisteria and roses in summer. With its flowery courtyard and heart-shaped swathe of lawn leading to a 200-year-old avenue of beech trees, it’s a truly romantic place. The bedrooms are pretty and comfortable and the food in the delightful dining room some of the best in Wales. Try fragrant Welsh lamb or line-caught local sea bass, accompanied by kindly priced wines and served by a dedicated local team. Perfection.
The extensive collection of contemporary Welsh art, images mirroring the spectacular landscape of the Llyn Peninsula. You can walk the entire coastline on the Wales Coastal Path.
The award-winning dinner, specialising in local ingredients, or the Welsh breakfast still cooked by Chris Chown.
Wines from the extensive 400 bin cellar, the hotel’s list is renowned for its outstanding value with many wines at a fraction of the price of London Restaurants.
Nota Bene
Head gardener, Julia Thomas, has been with the hotel for 23 years. Ask her whatever you like, she knows all there is to know about Plas Bodegroes.
