This will be a marvellous weekend to be held in the Oak Hall at Rhosygilwen, whether you wish enjoy both evenings or just one, a gourmet treat is in store for you! On Friday 22nd May and again on Saturday 23rd May Leonardo Grazzi a renowned Chef from Florence will be treating our tastebuds with gastromonic delights.

On the Friday there is an 8 course Supper for the never to be repeated price of just £17.00 per head. Definitely worth treble the price! So do pick up the telephone now and book now on 01239 841387

On the Saturday it will be a 10 Course Dinner for the unbelievable price of just £19.50 per head. Once again we expect an enthusiastic response so book now to avoid disappointment on 01239 841387

I was talking with Gabby (the General Manager of Rhosygilwen) earlier this week and she was telling me of what an honour it is to have Leonardo Grazzi come over to Rhosygilwen. We must thank Glen Peters for arranging this gourmet evening for us and at this very special price.

Let me tell you a little about the menus and Leonardo Grazzi.

Leonardo is a native of the hills of Chianti, the region of olive groves and vineyards just south of Florence, Italy. He received his formal training at Florence's Aurelio Saffi Hotel and Restaruant Management Academy, where he met his partner, Monica. After graduation, he promptly took over La Fattoria, a traditional but refined Tuscan restaurant in the countryside. In his 15 years, La fattoria become known by locals and visitors alike for its high level ececution of authentic Tuscan specialities.Il Macereto was Leonardo's next restaurant and in 9 years he again raised the bar for local cuisine in Tuscany. He is one of the region's most celebrated chefs.

So what shall we enjoy for our 8 course supper on Friday 22nd May?

Selection of traditional Tuscan cured meats. Selection of sheep's milk cheeses at various stages of ageing, with red onion and balsamic vinegar compote and Tuscan chestnut honey. (Coo sounds yummy!) You will also be treate to Crudite with Tuscan extra virgin olive oil: spring onions, fennel, carrots, celery, cauliflower. Bruschetta with lard from Colonnata and rosemary. Bruschetta with cherry tomatoes, basil and capers. Soup of Spelt from the Garfagnana. Spinach Souffle. Green tomato omeletter. Ricotta cake. There will also be music from Violinist Rodolfo Bonnicci.

And for Saturday 23rd May we can look forward to a delicious Tuscan 10 Course Dinner

Tuscan fitters: fried sage and courgette flowers. Tuscan cured meats: small wild boar sausages and Tuscan prosciutto D.O.P. Classic bruschetta. Baked black olives with citrus julienne. Fresh handmade pasta with Tuscan meat sauce. Meat stew with Chianti wine and black pepper. Roast potatoes or white beans with oil. Traditional Florentine cake or biscuits and Tuscan dessert wine. With talks and demonstrations on the Italian Slow Food Movement.