VALENTINE’S AT THE BEAR

Bring your Valentine to The Bear on February 14th, 15th or 16th and sample old favourites from our regular menu as well as a special Valentine’s Menu on all days. #Valentines #Crickhowell #romanticmeal #mealfortwo

Valentine’s Menu

If great food is the way to your Valentine’s Heart, then head for The Bear! Our Valentine’s Specials Menu is full of the food of love – sharing dishes, foods to give him or her ‘that loving feeling’. The Menu is available from Thursday 14th to Saturday 16th of February. Call 01873810408
#valentines #crickhowell #foodoflove CRiC The Great Inns of Britain Welsh Rarebits Collection

FULL AND PART-TIME WAITING STAFF NEEDED

We are looking for enthusiastic people with excellent people skills to join our waiting team at The Bear.

The ideal candidate will have an outgoing personality and be confident, trustworthy, polite and customer-orientated.  Experience is an advantage but is not essential as training will be given.

Please send your CV to lynda@bearhotel.co.uk

 

 

 

NINE DAYS OF GUIDED WALKS

The Crickhowell Walking Festival is earning a reputation as one of the best in Britain – and hardly surprising with the scenery around The Bear.  Enjoy nine days of fabulous guided
walks in March and book in to The Bear while you are at it.
Follow this link for details of the festival:
 

PRAISE FOR OUR HEAD CHEF

“Discerning diners in South Wales will welcome the return of Padrig Jones in his new position as Head Chef of The Bear Hotel in Crickhowell, says Monmouthshire Living Magazine – we certainly do!

 

HEALTHY EATING AT THE BEAR

If you are looking for healthy eating choices after Christmas, we have the dishes for you at The Bear. We have a range of seasonal favourites; comforting vegetable soups, fish and game dishes which are low in fat and high in nutritional value – all presented beautifully, as you would expect from The Bear. Top of the specials menu is a delicious superfood salad.

Click on this link to see sample menus www.bearhotel.co.uk/eat

This is Game Terrine with Salad. Low in fat but big in flavour.

This is Pan roasted Wild Halibut, with morel mushroom, lemon and brown shrimp croquet. This steak came off an 87kg fish.

Hearty vegetable soup made from fresh ingredients.