Cen by Larkin Cen The Celtic Manor Resort

Last month I was welcomed back to the world famous resort in Newport to explore a few of the new dining venues; Epicure Experience, Steak on Six and Cen. If you’ve yet to dine at The Celtic Manor, this is an ideal overview of the fantastic offerings you’ll find here. 

Canapés The Celtic Manor Resort

Canapés and cured meat, The Celtic Manor Resort, Signature Lounge

I was greeted by dainty canapés and cured Spanish ham at The Signature Lounge where my evening at the manor experience began with a whole host of bloggers from Newport, Bristol and beyond.

Paired with champagne, the canapés were a sneak peak of the fabulous food in the nearby Steak on Six restaurant, my favourite being the crispy chip topped with steak, sauce and seasoning. 

Champagne and canapés, The Celtic Manor Resort

Guests staying on this recently refurbished floor have exclusive access to this lounge (ideal for breakfast as I’m told the main resort restaurant can sometimes get quite busy).

An added bonus to this adult-only space is that it boasts brilliant views over the local woodland and Bristol channel.

Champagne in The Signature Lounge

Steak on Six Canapé, The Celtic Manor Resort

Steak on Six marries sophistication and country charm well with comfortable leather arm chairs, cow patch patterns, polished dark wood flooring and views over the Coldra woods. The extensive knife selection (each with their own quirky name) was enough to convince me the restaurant means business when it comes to serving steak from around the British Isles. This is backed up by their two AA Rosettes, a fantastic achievement for a restaurant in its infancy.

Steak on Six Restaurant with a view

Another restaurant that also recently claimed two AA Rosettes is Epicure Experience by Richard Davies. The Michelin starred chef recently re-joined the Resort after leaving at 18 to further his culinary career, including Gordon Ramsay‘s restaurant in London.

“Epicure” is someone who takes great pleasure in fine dining, a bold title that no doubt drew lots of expectation and anticipation for a room full of foodies.

Epicure Experience by Richard Davies

The decor is the first taste of elegance with crystal chandeliers, plush leather seating and tasteful table settings. A regal purple and gold is used throughout, even our welcome drink complimented this luxurious colour scheme.   

Epicure Experience Menu and Head Chef Richard Davies

Epicure Experience Cocktail

Richard Davies welcomed us into his restaurant and answered a few of our questions. Interestingly, the chef was a finalist in the BBC’s Great British Menu and beyond food enjoys photography.

Epicure Experience Interior

Epicure Experience Appetiser

We tried two appetisers including scallops with beetroot and cauliflower. As mentioned in previous posts, I’m not a seafood lover but willing to give things a try. You can see from the picture below that the scallops were thick and juicy with crispy golden sides.

The scallops are freshly prepared with regular morning deliveries to achieve the best time between catching and cooking.

Epicure Experience Scallops

My evening at the Manor concluded at Cen. As you’re probably aware I visited the restaurant during the launch and blogged about it here. This time around I enjoyed a masterclass from head chef Larkin Cen who showed us how they make their tender, succulent roasted duck, as well as the popular bao steamed buns.

Larkin Cen Masterclass, Roasted Duck

It’s an interesting process that all heads towards making a juicy and tender meat with a flavoursome crispy skin. You can view the entire masterclass on The Celtic Manor’s Facebook page.

Roasted Duck masterclass

Larkin Cen masterclass

If you’d like to explore more of the dining options at the Resort, take a look at my Taste of Newbridge experience by clicking here.

Cen by Larkin Cen

Disclaimer: I was invited to The Celtic Manor Resort. My experience was complimentary however all opinions are my own. 

Leave a Comment

Your email address will not be published. Required fields are marked *