PENDOYLAN
The New Red Lion,
Pendoylan
We were lucky enough to review
The New Red Lion gastro pub in
Pendoylan early last year and when
owner and Head Chef Kami
Soroush invited us again this year,
we were intrigued to sample his
new menu to see if our last visit
could be equalled. We didn’t expect
to be blown away by what was on
offer... that just came as a matter of
course.
For those of you who didn’t read the
review or haven’t visited the restaurant,
it can be found in the pretty little
village of Pendoylan in the heart of the
Vale. Kami and his wife Azi bought the
pub in 2005 which they refurbished to
a very high standard, using Azi’s
creative interior design skills. Kami uses
only the finest, locally sourced
ingredients which was evident during
our visit as was his extensive
knowledge of fine wines.
We began our evening with a drink in When our main courses came, both
the bar area before going through to dishes were beautifully presented and
the dining room on the ground floor. burgeoning with a whole host of
The atmosphere was laid back with flavours which had us both picking at
attentive, but not obtrusive, staff. each other’s plates on a dish sampling
Having perused the well thought out frenzy. I don’t know whether it’s good
menu, we decided on prawn and eqituette to do this but frankly we
avocado timbale and spicy oriental didn’t care. As much as I was delighted
duck salad to start. The avocado and with my choice of casserole, the
prawn dish was full of flavour with mushroom and marsalla sauce on my
good chunks of avocado and just the partner’s chicken dish was tempting me
right amount of prawns in a rich, to keep going back for more and I’ve
creamy sauce. never been good with temptation!
The duck, again full of flavour and We both agreed that it’s not often that
“It’s not often that we
plentiful, was perfectly cooked and we can both be wowed by both choice
embedded in a tasteful mountain of of dishes but they were truly orgasmic!
can both be wowed
interesting, well seasoned salad.
Both starters were the perfect We gave ourselves a little time to fully
by both choice of
appetisers for our main courses of appreciate our mains before casting
breast of chicken with a mushroom our eyes over the dessert menu.
dishes but they were
and marsalla sauce served with basmati Having both been ‘blessed’ with a
rice and white truffle oil and venison sweet tooth, it was a difficult choice truly orgasmic!
casserole with port and orange served for us to make as there were too many
with stuffed courgettes and duchess temptations. Finally, we opted for the
potatoes. During our starter, Kami sticky toffee pudding and chocolate
brought to our table a bottle of Chateau rum torte. Again, both plates were
Caronne Ste Gemme, Haut Medoc 2002 attractively presented, so much so that
and assured us that it would be perfect my partner was loath to disturb the
for both the chicken and the casserole intricate chocolate decoration placed
main course. Kami certainly knows on top of the torte. The toffee pudding
his wines... neither of us would was just as your gran used to make
normally choose a red, often sticking and the torte was rich, decadent and
to white wines, but we were very extremely chocolatey.
pleasantly surprised.
Coffees and truffles finished off our The Red Lion Gastro Pub
meal and we both agreed that without Pendoylan, Vale of Glamorgan
“We are definitely fans
sounding sycophantic, we are definitely CF31 7UJ
fans of the charismatic and skilled 01446 760332
of the charismatic Kami... and we don’t mind who
knows it! www.newredlion.com
and skilled Kami!”
23❧ ❧
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