A new reason to linger on a Sunday in Talgarth.

Trigg’s at the Mill is launching a monthly Sunday Roast series, beginning on Sunday 8 February, bringing together carefully sourced Welsh produce, thoughtful cooking and the relaxed atmosphere the café is known for.

Hosted at the historic Talgarth Mill, the new Sunday offering reflects Trigg’s commitment to seasonal food, slow cooking and quality ingredients — served simply and done well.

Guests can expect a choice of:

• Slow-roasted free-range pork belly with caramelised apple sauce and crackling
• Rump of Welsh beef, served pink with horseradish crème fraîche
• Seasonal nut roast (V/VE) with lentil, chestnut and black garlic

All roasts are served with garlic and rosemary roast potatoes, honey-glazed heritage carrots and beetroot, buttered greens, braised cabbage, cauliflower and leek cheese, Yorkshire pudding and proper gravy. Desserts include sticky toffee pudding and custard panna cotta with poached rhubarb.

This is a bookings-only event and spaces are limited.

To book:

Email: triggscafe@gmail.com

Phone: 01874 618 861