Recipes from our chefs - Welsh langoustine bisque

Welsh langoustine bisque

At all our UK country houses food plays a central part. Meals are varied and tasty, with a strong emphasis on ingredients from the area and seasonal produce. Here our chefs take the opportunity to share some of their creations with delicious recipes from the HF kitchens for you to try at home.

Below, Sean, Head Chef at Nythfa House in the Brecon Beacons, celebrates St David's Day with a Welsh langoustine bisque with pan roasted monkfish, scallops and pappardelle – follow the recipe below or watch Sean in action on the video and give his recipe a go.

Welsh langoustine bisque


20 langoustines (de shelled and de-veined as in video)
1 large onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
4 garlic cloves, chopped
Pinch of cayenne pepper

Fresh thyme
2 table spoons of tomato puree
500g chopped tomatoes
slosh of red wine
slosh of brandy

100ml double cream
1 litre fish stock
To thicken, 1 table spoon of cornflour whisked into 2 tablespoons of water


1. Add the prawn or langoustine shells and heads to a hot, oiled pan and cook for 10 minutes until bright pink.

2. Add the chopped vegetables and cayenne pepper and sweat for a further 5 minutes.

3. De-glaze the pan with the brandy and flambe, as in video.

4. Next, add the tomato puree, followed by the red wine and cook for a further 2 minutes.

5. Finally, add the chopped tomatoes, fish stock and simmer for 20 minutes.

6. Pass through a fine strainer into a pan and bring back to a simmer.

7. Add the cream and thicken with 'cornflour slurry' as in video.

8. Serve with your favourite fish, pasta and vegetables or on it's own as a luxurious soup - on the video we've paired this with pan fried monk fish and scallops, delicious!

Want to try Sean's Food in person?

Dolserau Hall, Southern Snowdonia

This way to your table

Pretty country pile Nythfa House stands above the traditional mid-Wales market town of Brecon and sits within easy reach of the Brecon Beacons National Park. Having spent its early life as a large private house, the building has been converted into a comfortable country hotel. The interiors look like they’ve evolved naturally over time, staying rooted in the local area and house architecture while being filled with contemporary furniture and colours.
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