Culinary causerie

with Sarla Langdon

Vegetarians ahoy!

APRIL2015SarlaCulinaryCauserie-Marriottchefpic

Here’s great lunchtime news for the vegetarians among you. Try the cauliflower platter at the Swansea Marriott hotel.

I chanced on this excellent dish last month and was delighted enough to attempt making it at home. It consisted of a largish vol-au-vent filled with cauliflower/cheese and sweetcorn. A cauliflower fritter with cauliflower puree completed the medley — novel, innovative and very tasty indeed.

Marriott executive chef Vipin Seth (above) says, ‘The menu changes regularly, so do check in advance that the cauliflower platter is available.’

Lunchtime at the Marriott is a quiet, calm affair sitting by the huge windows, with smooth service and an expensive hush, belied by a very reasonably priced table d’hote menu. At two imaginative courses for a little more than a tenner, this has to be the best value in town.

Try the pulled ham hock meatballs — and the battered fish and chips is a hot favourite.

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