Bara Brith: A warm and sweet bread, speckled with apricots, currants, and raisins. Served hot with honeybutter.

Glamorgan Sausages: Tasty meatless sausages redolent of herbs, spices, and the Glamorgan cheese for which they are named. This Cymric favourite amazes the uninitiated.

Irish Oatmeal: Rich with toasted almonds, juicy raisins, dried apricots, and real dairy cream.

Pikelets: A pile of old-fashioned yeast-raised pancakes so good the Saxons stole our recipe. Baked on an authentic planc and dripping with sweet creamery butter.

Scot's Scones: A dish older than the Mabinogi Inn itself: flakey buttermilk biscuits with raisins and an exclusive mix of spices.

Ali's Pockets: Not all of the Moneychanger's treasures were pecuniary. This Moroccan turkey salad, served in a pita shell, is a delight of his Frankish wives.

Cornish Pasties: Huge hand-made pastries, brimming with meat. Your choice of beef, chicken, or Priddy Oggy.

Fish and Chips: Batter-dipped fish with steamy French fried potatoes. Served with a side of spinach with hot bacon dressing. Or, Basic Lard Cookery, Lesson one.

Mulligatawny Soup: A fiery chicken soup from the days of the Raj.

Ploughman's Lunch: A lighter repast of fresh bread, sharp cheddar, pickled onion and a hard-cooked egg.

Solomon Grundy: A colourful salad of many tastes and textures. A delightful mix that's crisp and green, meaty and filling, and sweet and tangy. An ideal brunch.

Salad Pen y Bont: A modern Welsh salad of fresh mixed greens, cracked wheat, Brie, and cheddar. An excellent vegetarian entré.

Pastai Pen y Bont: Not really a pasta salad, despite the name, but a baked version of the salad above for cold season serving.

Tarten Afal â Pwdin Gwaed: An apple quiche dotted with chunks of black sausage.

Armenian Spaghetti: A rich and savory family favorite: spaghetti smothered in a rich and creamy homemade sauce.

Cassoulet: The traditional peasants' winter fare of the southwest of France. Cooked the medieval way: day-long in a vast cauldron.

Cawl Ffa: A savory summer stew of tender lamb, broad beans, potatoes, leeks, and assorted vegetables. Served with crusty bread and a sweet.

Chicken Cacciatore: The Italian classic: tender young chicken, smothered in a thick sauce of tomatoes, onions, and mushrooms. Served with Red Pilaf.

Chicken Pie: Not your mother's chicken pie, this Victorian dish is hearty enough to feed all the fair-goers in a Thomas Hardy novel.

Cumbrian Tatie Pot: A thick stew, heaping with beef, lamb and pork and topped with fried potatoes. Perfect for winter socials.

Holzkirchner Kartoffelplätzchen: A buttery potato plate with fresh herbs, mushrooms, and topped with thick slices of fresh mozarella.

Hunter's Chicken: Freshly dressed breast of chicken, smothered in spring herbs, wild mushrooms and a rich cream sauce. Served on egg noodles with a fresh Green Bean Vinaigrette

Lasagne: An amazingly sumptuous lasagne with over two dozen ingredients. It's got bacon, it's got beef, it's got spinach, it's got cheeses, and much, much more. Something to satisfy every tastebud. There's even a vegetarian version that's equally satisfying even to the most carnivorous!

Moch Lladrata: Two juicy pork chops, from Gwydyon's freshly pilfered stock, grilled to perfection. Accompanied by a hearty portion of Kartoffelnsalat, garlicky dills, and your choice of sweet.

A Night in Marrakesh: Long shishes of grilled Kebab Morgh, on Rice Pilaf, with Tourshi on the side, and served with pita, Hummus (a garlicky chickpea spread), Baba Ghanoosh (an eggplant salsa), with Kadaïf and Turkish Coffee for dessert.

Roast Beef: Prime rib of beef, cooked rare. Served with Yorkshire Pudding, of course, and the traditional Horseradish Sauce condiment.

Roast Haunch of Dragon: Fresh leg of dragon, slowly roasted with onions, leeks, carrots, and other vegetables.

Rude Aunt Anne: A culinary relic of our patron saint, this spicy scarlet stew of fresh sausages, tomatoes, and red peppers draws pilgrims from miles around.

Stuffed Pumpkin: Lamb, rice, nuts and dates roasted in a sweet pumpkin shell.

Tagine of Chicken with Almonds, Apricots and Figs: Spicy roast chicken with dried fruits and almonds. A taste of North Africa.

Teisen Nionod: A ‘cake’ of buttery potatoes and onions — Welsh homefries.

Wild Boar: Slow roasted pork, marinated in cider and herbs. Served with Homemade Sauerkraut, fresh from the crock.

Woodman's Pork Roast: A huge thick cut of fresh roast pork, specially prepared with wild herbs. Served, as it must be, with Porkshire Pudding.

Barley Bread: A hearty, crusty loaf.

Broccoli Cheese: A pleasant mix of broccoli, sharp cheddar, wholemeal toast, and onions. An ideal vegetarian entrée.

Caws Pobi, Caws Pobi: Take away their Rarebit, and the Welsh would starve to death in days! Hot buttered barley toast or ‘English’ Muffins, sizzling with a cheese sauce made the traditional way...with real ale. Served all day long.

Flavoured Butters: Honey Butter, Orange Butter, Rum Butter, Garlic Butter. For your bread, your toast, your scones or cake, or even to dollop in your tea.

French Bread: Another crusty loaf, based on a 17th century recipe.

Potted Meat: Old-style ham salad. Medieval SPAM®.

Potted Stilton: A strong cheese spread for bread or crackers.

Ryebread: A moist crusty rye, terrific with butter or Brie.

Roast Chestnuts: Straight from the hearthside.

Späztle: Handmade egg noodles in the authentic Bavarian style.

Trenchers: Edible serving platters, handbaked.

Weißkrautsalat: Practically the national dish of Bavaria.

White Bean Soup: An almond-flavoured, honey-sweetened bean soup based on a recipe from the fourteenth century.

An Eton Mess: Fresh strawb'rries, vanilla custard, crisp meringues, and a touch of kirsch.

Gooseberry Fool: Tart cranberries in sweet cream, sprinkled with crushed almond biscuits.

Mabinogi Pumpkin Pie: A Samhain tradition from time immemorial.

Pears Belle Hélène: Baked Anjou pears in a bed of cold vanilla ice cream and drizzled with a hot fudge sauce. A taste of fin de siècle Paris.

A Phrase of Apples: A seventeenth century apple upside-down cake, good for afters year 'round.

Schmandkuchen: Cheesecake, Upper Bavarian style.

Sirbet: Ice-cold lemon sherbet, drizzled with framboise.

Teisen Lap: A delicious sweet cake, speckled with currants, and frosted with caster sugar. Just like mam used to make.

Trifle: The famed favourite of our guests. Some even eat it for breakfast. Your choice of raspberry or strawberry.

Twelfth Night Cake: A rich, buttery pound cake, topped with almonds and honey, for Twelfth Night feasting.

Eggnog: Sweet and delicious.

Spiced Tea: Hot or iced tea, subtly spiced.

A Wassail: A weakly alcoholic brew good for a cold winter's night.

means the dish contains no dairy products and is suitable for lactose-intolerant individuals.

means the dish contains no meat nor non-dairy animal fat and is suitable for ovo-lacto-vegetarians.

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