Bryan Webb's robust, hearty cooking can be described as patriotic, but not slavishly so. Dishes such as Moroccan style Welsh lamb and Rump of lamb with baked aubergine demonstrate that he is able to combine high quality local ingredients with flavours and inspirations from around the world.

However, the chef does routinely pay homage to his Welsh heritage through the use of traditional ingredients and flavours. Potato pancakes soak up delicious juices in his Duck breast recipe, while the seaweed delicacy laverbread is paired with Oysters and Stilton in an inventive main dish.