The Three Salmons Hotel
The Three Salmons is over 300 years old and is still a much-loved cornerstone of the Usk community. Head chef Albert Pronin brings his creative flair to the kitchen and adapts menus to showcase a delectable range of ingredients from local producers. In addition to the plethora of mouth-watering dishes, The Three Salmons also has 24 en-suite bedrooms.
As we took a seat in the two AA-rosette-awarded restaurant on a Friday night, our waitress delivered warm mini loaves of bread that I couldn’t help smothering in dollops of the moreish garlic and curried butter. I still had plenty of appetite left for my starter of Scotch quail’s egg, which arrived nestled on deliciously sour piccalilli, and accompanied by sweet leek and onion chutney that married well with the ham hock terrine. My partner was delighted by the roasted bell pepper gateau paired with strawberry and basil sorbet to begin, and was content after devouring the chicken supreme, served with a Lyonnaise potato stack and a field mushroom crammed with melted cheese and sauce. For my main, slices of Barbary duck atop sweet glazed carrots and fluffy roasted potato were drizzled with a shiny Cointreau reduction. To finish, we demolished two rich puddings of salted caramel cheesecake and a dark chocolate cup brimming with smooth white chocolate mousse. It’s safe to say we’ll be leaping back to The Three Salmons very soon.