GINS AT THE BEAR – FULL LIST

Here’s the full list of Gins at The Bear.

A Bit Of History

Gin gets its name from the Dutch word for juniper, which is genever.

It is juniper that sets gin apart from all other types of spirits, as it is juniper that officially must be the predominant flavour for a spirit to be classified as gin. Gin, like so many things was originally produced as a medicine and this along with it’s pleasing taste made it high in demand.

Gin gained in popularity during the war, when British soldiers fighting on Dutch land were aided with “Dutch Courage” by drinking gin. When gin became more popular in the United Kingdom many produced their own at home as the distillation was so such a simple process and could be done almost anywhere.

It wasn’t until the 18th century in South America that tonic water also became known for its medical properties however the taste despite it health benefits was not pleasant. As a result, British colonies in India started adding gin to the tonic to improve the taste and add an extra kick and this was the birth of the Gin & Tonic.

 Unlike other spirits the range of botanicals and spices that can be used to enhance the flavour of Gin is still growing and for this reason Gin has become the most popular spirit in the United Kingdom.

So sit back and enjoy your choice from our varied selection of Gin’s here at The Bear Hotel.

EASTER 2019 FOOD TIMES AT THE BEAR

EASTER EATING AT THE BEAR

We are serving food all day from Good Friday to Easter Monday as normal.

Friday, Saturday and Monday – Bar 12.00 to 22.00 – afternoon menu 14.15 to 18.00. Restaurant 18.30 to 21.30

Sunday – Bar 12.00 to 14.45 lunch. Afternoon menu 15.30 to 19.00. 1900 to 21.30 dinner.


#EASTER #restaurant #pubfood #easterweekend

SPRING LAMB SPECIAL AT THE BEAR

Spring Lamb is a traditional dish for Easter – but chances are, you won’t have tasted anything like the lamb coming to the Specials Menu at The Bear at Crickhowell.

Our Head Chef, Padrig Jones, loves finding the very best, locally sourced, Welsh ingredients for seasonal specials and he’s been out on the farm to source Pedigree Black Welsh Mountain Lamb for Easter.

They are one of Wales’ oldest rare breeds and are bred by John and Hillary Garn from prize-winning stock at Upper House Farm near Monmouth, about 20 miles from The Bear.

Padrig went to visit the farm to check the condition of the lambs and how they have been bred.  He said: “It’s incredibly important to me to know where the food I am serving comes from.  These lambs have not been reared intensively.  They have been grazing on meadows, eating the herbs and flowers in the borders which will add to the flavour and they have been outside, so they have been able to exercise. The meat will be a bit leaner than other lamb but still very tender because the muscles have been working.”

“I have tasted lamb in different countries around the World.  I have had lamb from the Pyrenees, which is absolutely incredible, but Welsh lamb is fabulous.  And people want to try local produce when they visit The Bear and you don’t get much more local than this.”

The flock at Upper House Farm are bred primarily for showing.  The prize winners are kept or sold to other farmers to preserve the breed, and the rest are sold for meat.   

But you won’t find this lamb on a butcher’s counter.  Hillary said: “The meat is slightly darker than the lamb you see in supermarkets and therefore what consumers are used to.  But it has a much better flavour, so we sell direct to hotels and restaurants who know how best to prepare the dishes.  The chef’s love it and they say their costumers do, too.”

The lamb will be butchered to order by Richards Butchers, just across the road from The Bear and will be available during the Easter Holidays.

“It will be prepared simply, but beautifully,” Padrig said, “this flavour needs to speak for itself and I want to do justice to the lambs that John and Hillary lovingly breed.”