Sosban & The Old Butchers

Covered windows add a feeling of exclusivity to this intimate restaurant; once inside, you’ll discover an appealingly rustic room with Welsh slate walls, sheepskin-covered chairs and hand-painted animal tiles pointing back to its butcher’s shop days. Stephen Stevens’ surprise menu utilises a wealth of North Wales ingredients in dishes that provide bold flavours and original, personal touches, demonstrating an innate understanding of cooking techniques and flavour combinations – the cod with fermented onion fudge is superb.

• Chef’s Open Kitchen in the Dining Room: Chef Stephen Stevens prepares and conducts the menu directly in the dining room, allowing guests to watch him grate, puree, blow-torch, and perfect dishes in real time—a rare and unconventional setup for a Michelin-starred restaurant.
• Surprise Menu with Local Ingredients: The restaurant offers a surprise tasting menu that changes daily, utilizing only the freshest, locally sourced North Wales ingredients, ensuring each visit is a unique gastronomic experience.
• Rustic Butcher Shop Décor with Hand-Painted Animal Tiles: The dining area features Welsh slate walls, sheepskin-covered chairs, and hand-painted animal tiles that harken back to its original use as a butcher’s shop, creating a distinctive, rustic ambiance.

The most honored or signature ingredients at the Michelin-starred restaurant Sosban & The Old Butchers in Menai Bridge include:

• Cod: Featured prominently, such as in the dish "Cod, yeast puree, potato, pickled onion and ox heart," where the cod is cooked to flake beautifully and paired with bold accompaniments. Cod skin is also served crispy as an appetizer, showcasing texture contrast.

• Ox heart: Used in combination with cod and other ingredients, adding rich, meaty depth to the tasting menu.

• Lamb: Presented in a unique way, such as tender lamb encased in a crispy rice-like skin with laverbread mousse, highlighting local Welsh flavors and textures.

• Fermented onion fudge: Paired with cod to provide a superb balance of savory and fermented notes, demonstrating creative use of fermentation to enhance flavor.

• Laverbread: A traditional Welsh seaweed ingredient used as a mousse accompaniment, adding an earthy, coastal element to dishes.

These ingredients reflect the restaurant’s focus on local North Wales produce, combining sea and farm elements with inventive techniques to create bold, original flavor combinations in their tasting menu.

Tasting Menu

• Price per person: £100+

Signature Dishes

• Cod with fermented onion fudge
• Chicken 1,2,3
• Celeriac risotto topped with apple and coffee
• Venison from Snowdonia with pear purée
• Sweet lollipops for dessert