I Charlotte, am the owner and director of the four-star Dunoon Hotel in Llandudno, North Wales and have hosted many special-interest groups in the past including golfing, walking and cycling groups, gardening groups, choirs, WI groups, Rotarians and bird-watching groups. Our group customers enjoy the same menus and standards of service as our private guests, yet benefit from the added incentive of attractive reduced rates.
The Dunoon is a 66 bedroom hotel occupying a double-frontage position on Gloddaeth Street, between the North and the West shores. The hotel has an AA four star rating and our restaurant has been awarded two AA rosettes since 2017, having held one rosette for the previous four years. Our chefs change the menus daily and will happily cater to dietary needs. We have also been given a Gold Award from Visit Wales since 2017 and named Best Hotel, North Wales in the North Wales Tourism awards last year. We often cater for older guests and have converted many of our en-suites to beautiful walk-in shower-rooms. The hotel has a lift to all three floors and is accessible from the street via a permanent ramp with downstairs disabled cloakroom facilities.
Situated at the foot of the Great Orme in Llandudno, the Dunoon is the ideal ‘basecamp’ from which to explore Snowdonia, Anglesey and the coast. At the Dunoon we are unapologetically old-fashioned about what a hotel should offer. Food and wine are our passions and affordability our guiding principle. Our service is personal and attentive rather than fussy and overbearing. We have experience in managing itineraries and planning events, offering various entertainment on request (from not-too-taxing quizzes to musical evenings or a talk on local history).
We have a private room suitable for meetings for up to thirty-five people.
Sample Menu 2019
Roasted vegetable soup
Salmon and prawn fishcakes with dill aioli
Chilled cantaloupe melon with mixed fruits and coulis
Chicken liver and brandy pate with spiced apple chutney and toasted baguette
Slow braised shank of Conwy Valley lamb with mashed potato,
buttered leeks and peas and minted jus
Confit leg of Gressingham duck with carrot puree, sticky red cabbage,
polenta and orange reduction
Pan seared fillet of hake with warm smoked pancetta and summer vegetable potato
salad with black pepper and lemon aioli
Wild mushroom and tarragon risotto with soft poached egg
Served with a medley of seasonal market vegetables
Baked cheesecake with caramel ice cream
Summer berry pavlova with Chantilly cream
Lemon posset with blueberry compote
Yorkshire tea or filter coffee