Visitors heading to Hay Festival this spring can round off the weekend with a relaxed Sunday lunch at Trigg’s at the Mill in Talgarth, on the edge of Bannau Brycheiniog (Brecon Beacons) National Park.
Taking place on Sunday 31 May from 12pm–4pm, the special Sunday Roast menu will be served at Talgarth Mill, offering a seasonal menu built around local produce and hearty flavours — ideal after a busy festival weekend exploring Hay-on-Wye and the surrounding towns and villages.
The menu includes slow roasted free-range pork belly with caramelised apple sauce and crackling, Welsh beef served pink with horseradish crème fraîche, chicken supreme with blackcurrant jelly, alongside a vegetarian and vegan lion’s mane mushroom option served with lentil and cider gravy.
All roasts are accompanied by garlic and rosemary roast potatoes, honey glazed heritage carrots and celeriac, buttered greens, braised cabbage, cauliflower and leek cheese, Yorkshire pudding and proper gravy.
Desserts include rhubarb, strawberry and elderflower pavlova, chocolate nemesis cake with pistachio ice cream and a local cheese board with chutney and sourdough crackers.
With Hay Festival drawing visitors from across the UK into the wider Bannau Brycheiniog (Brecon Beacons) area, Talgarth makes an excellent base for extending the day beyond the festival itself — whether exploring the Black Mountains, browsing independent shops or enjoying local food and drink.
Advance booking is required.
Sunday Roast at Trigg’s at the Mill
Sunday 31 May 2026
12pm–4pm
Talgarth Mill, Talgarth, LD3 0BW
Booking:
triggscafe@gmail.com
01874 618 861
