The Victoria

The story

The Royal Victoria Hotel Snowdonia: Modern British Dining in Llanberis

The kitchen and the palate

At The Royal Victoria Hotel in Llanberis, Head Chef Aron Davies guides a Modern British kitchen rooted in practical technique and local supply chains. A six-year tenure in the Ministry of Defence instilled a discipline he now applies through simple methods, often using pan-frying to preserve the character of ingredients. Direct relationships with regional farmers secure produce, while Halen Mon sea salt from Anglesey features prominently in the curing of fish. Welsh lamb anchors the main courses, prepared to highlight the quality of the meat without excessive embellishment.

Seasonal plates and Welsh staples

The Modern British menu emphasizes local sourcing across dishes like herb-crusted lamb rump with ricotta croquette and braised beef short rib with hispi cabbage. Seafood selections include pan-fried cod loin accompanied by crab gnocchi, while vegetarian options offer potato gnocchi with burrata or a butternut squash balti. Desserts provide comfort through apple crumble cheesecake and cherry pavlova. The list also preserves history with Pudding Snowdon, a dessert introduced during an 1894 banquet hosted by the Snowdon Mountain Tramroad directors.

Dining in the shadow of Snowdon

The Padarn Restaurant sits within a structure commissioned by Thomas Assheton Smith in 1830, framed by 30 acres of Victorian gardens between Llyn Padarn and Llyn Peris. Large windows bring in light, and the conservatory offers a popular spot for morning meals among guests. The establishment holds an AA Rosette for culinary excellence, reflecting the consistency found in both the Modern British cuisine and the broader hotel experience. Visitors arrive from across the UK to explore the surrounding Slate Trail and relax in a setting that blends historic architecture with contemporary dining standards.