The plumber who became one of Wales' top Michelin-starred chefs
26.02.2022 - 17:03
/ msn.com
Read more: The 50 best restaurants in Wales in 2022 This tiny eight-seat restaurant in the town of Menai Bridge has held a Michelin star since 2016 and is one of only three Welsh restaurants to be named in La Liste’s guide to the world’s best. So, it’s clearly a restaurant which is worth shouting about. But Stephen’s low profile online means that his customers are often not sure about the experience they’re going to get when they visit Sosban.
There are very few photos around of what the restaurant currently looks like and his guests are served a surprise tasting menu. “We have customers who come in and say ‘we looked it up online and it doesn’t say much but it’s completely different to the images which are out there,’” said Stephen. Whilst Sosban and the Old Butchers has changed a lot since it opened its doors in 2013, Stephen’s use of lesser used cuts of meat in his cooking is something which can be traced all the way back to his childhood being raised by his grandparents on Anglesey.
“We used to eat a lot of offal and cheaper cuts, like tongue, lamb hearts and kidneys and I suppose that has helped me along the way. “What I remember is that the smell wasn’t actually how it tasted. Lamb hearts wouldn’t have the nicest smell in the pressure cooker but then when you actually tasted them, it wasn’t like the smell at all.
”One of the unusual dishes which now features on Sosban’s menu is lambs' tails served with cauliflower, mustard leaf, and lamb garum (a fermented sauce that’s a distant relative of Worcestershire sauce). Places to eat near where you live: “Not a lot of people use lambs' tails in Wales. I really looked into them because I wanted to create something completely different.
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