Part I: Friday Evening to Saturday Evening
17.22: Tiggy to depart for Pen-y-Bont.
19.55: Arrival at Pen-y-Bont Railway Station, where Tiggy will be greeted by the Manor’s chauffeur and transported to Dillwyn Manor.
20.10: Welcome reception: formal introductions and refreshments of chilled Welsh spring water infused with fresh catnip, accompanied by salmon morsels lightly dusted with finely ground silvervine, to be served in The Orangery.
20.45: Official Welcome Supper (Dining Room)
• Hand-shredded Welsh pheasant breast
• Rich Pembrokeshire duck broth (slow simmered for eight hours)
• Finished with cold-pressed Welsh salmon oil
A freshly prepared valerian root infusion to be served as a palate cleanser between courses.
21.15: Relaxation on the veranda overlooking the lake, including constant compliments, fuss and scritches.
22.00: Retire to the specially prepared Guest Suite with luxury bedding, en-suite facilities and handmade midnight snacks.
Saturday
07.45: Breakfast (Morning Room)
• Free-range Welsh Black chicken breast garnished with freshly snipped thyme
• Hand-flaked Welsh sea trout finished with fresh dill
08.45: Informal tour of the kitchen and kitchen gardens.
09.00: Bird watching, butterfly observation and sun-bathing.
11.30: Morning nap.
13.00: Luncheon (The Conservatory)
• Welsh turkey medallions with fresh basil
• Snowdonia rabbit consommé infused with rosemary
14.30: Brushing, fuss, ear scratches and an extended afternoon nap.
16.00: Afternoon Tea (West Terrace)
• Artisan Welsh whitefish morsels accompanied by Tatarian honeysuckle-infused bone broth
16.45: Private tour of Mrs Gladys M. Dillwyn-Llewelyn’s craft studio.
19.00: Dinner (Drawing Room)
• Delicately poached Welsh quail breast with watercress velouté
• Welsh guinea fowl reduction accompanied by a silky duck liver mousse
Followed by a relaxing evening in the Drawing Room.
Part II, covering Sunday through Tiggy’s departure from Dillwyn Manor, will be published seperately.