I love visiting the Brecon area, so this was an ideal opportunity to combine some walking followed by dinner at The Barn. Opened four years ago the Jones & Maggs family have done a superb job in creating a lovely complex that includes five star self-catering accommodation farm cottages for groups or couples on holiday, a family touring caravan and camping site, and a soft indoor play area for young children – all set within the beautiful Brecon Beacons National Park. Looking around, it was certainly not a surprise to learn that this year they had been Highly Commended at the Business Excellence Awards in the Holiday & Caravan Parks section, against tough competition.

But the reason for my visit was food and to eat in The Barn restaurant which has won a second award from The True Taste of Wales and also the Good Food Guide as one of the best places to eat out in the area. I’d also heard that HRH the Earl of Wessex made a return visit to the Brynich Restaurant recently after officially opening it three years ago. This time it was for the Duke of Edinburgh’s Award Lunch when he was joined by Councillors and young people currently taking part in the award scheme.  The party enjoined a lunch of braised shank of Breconshire lamb on a bed of parsnip and wholegrain mustard puree finished with a red wine and redcurrant jus, followed by summer fruit pudding.  Now it was my turn to put them to the test…

King of the kitchen is Head Chef Ed Atkinson. He shares owner’s Catherine Maggs philosophy in offering wholesome, healthy, home cooked food made from predominantly local and, wherever possible organic produce, in a warm  and family atmosphere. Our party of three agreed to select different dishes and started off with deep fried warm cockles in a finely chopped red pepper and onion mixed salad, sautéed garlic mushrooms served on a brioche croute with lemon mayonnaise, and tian of crab and spring onion finished with a lemon dressing. There were smiles all round after our starters and whilst our main courses were being prepared, we relaxed and enjoyed the setting and atmosphere of this beautifully converted 17th century hay barn. Welsh black beef has always been a favourite, so I had to choose Ed’s beef daube which he serves with balsamic shallots; totally delicious. My friends were equally delighted with a confit shoulder of Breconshire lamb with Boursin mash potato finished with a red wine and redcurrant jus, and baked sea bream with limes, chilli and coriander. Sadly we were too full for desserts but decided that this venue was so good, we would book again with an objective to tackle their superb Special’s Board. When I visit it is not just the food that I’m concerned about, my other priority is staff and service. At The Barn the staff were friendly, efficient, giving genuine old-fashioned service with a smile; nothing was too much trouble for them and made our eating experience one to be remembered – for all the right reasons.

HRH the Earl of Wessex made a return visit to the Brynich Restaurant recently after officially opening it three years ago. The occasion was the Duke of Edinburgh’s Award Lunch when he was joined by Councillors and young people currently taking part in the award scheme.  The party enjoined a lunch of braised shank of Breconshire lamb on a bed of parsnip and wholegrain mustard puree finished with a red wine and redcurrant jus, followed by summer fruit pudding. 

Fact file

Owners: Jones & Maggs family.

Location: Brynich is situated on the A470, 200 metres from the junction
with the A40, 2Km east of Brecon.

Address: The Barn Restaurant, Brynich, Brecon, Powys, LD3 7SH

Tel/Fax: 01874 623480

Website: www.barn-restaurant.co.uk

Opening hours: 7days a Week. 10am-11pm. (Hours may vary in Winter). Closed Mondays from November to May. Lunch served 12.00 - 2.30pm Dinner served 6pm - 9.30pm. Children under 8yrs welcome until 8.00pm. Children 8-14 welcome until 9.30pm. Booking advisable.