1: Ye Old Bull's Head Inn.

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Specialist Anglesey Suppliers.

Ye Old Bull's Head Inn.

Ye Olde Bull's Head is situated in the pretty town of Beaumaris on the south east corner of the Isle of Anglesey. The shoreline commands breathtaking views of the Menai Straits and Snowdonia, acknowledged as some of the finest scenery in Europe.
The Bull dates back to 1472 and is the original posting house of the borough. Beaumaris Castle, built by Edward I in 1295 is a mere stones throw away. In 1645, Cromwell's General Mytton commandeered the Inn whilst his forces lay seige to the castle.
Past famous guests include Dr. Samuel Johnson and Novelist Charles Dickens. Roaring log fires, en suite, individually designed bedrooms, hand drawn real ales and one of Wales finest restaurants make this hotel a very popular destination.

Trim the pork fillet of all fat and sinew. Cut into 1-1½ oz 'steaks'. Fry to colour in a shallow sauté pan. Drain off fat. Add brandy and flame. Extinguish with a lid. Add chicken stock and allow to reduce to almost nothing. Add cream and apricots. Season, and boil until cream thickens slightly. Add a few diced courgettes for colour.
Serve with braised rice.
Braised rice to accompany pork: Melt 1½ oz. of butter in pan. Add ½ onion, finely chopped and cook without colouring for a couple of minutes. Add a drop of water if necessary. Add a cup full of long grain rice and a bay leaf and cook for 2-3 minutes. Add 2 cups of chicken stock and a little salt and pepper. Bring to the boil and put in oven for 17 minutes. Fluff up with a fork when cooked.