A TREGARON hotel is celebrating seasonal produce and highlighting its commitment to locally sourced food with a series of special ‘Meet the Producer’ showcase dinners.

Y Talbot, holder of two AA rosettes, was off to a good start with evenings which focused on two of the country’s most iconic premium products, Welsh lamb and Welsh beef.

Owners Mick and Nia Taylor welcomed locals into their restaurant to enjoy a specially crafted menu put together by head chef Dafydd Watkin.

The functions also included an introduction by a local butcher and processor who shared their pure passion for top-quality, local red meat.

During the Welsh lamb dinner, lamb tongue was served as a starter with a crispy sweetbread salad, followed by a roast rack of Welsh lamb with spring green vegetables, onion puree, apple fondant and gravy.

Mr Taylor said: “Our customers really value the fact that we use the best Welsh beef and lamb; they know that they are premium products and are wholeheartedly prepared to pay that premium because of the quality, flavour and provenance.”

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