Head Chef Peter Hedd Williams specialises in local produce especially local seafood. To enhance the restaurants sustainability and to reduce food miles, a project to supply most of Castell Deudraeth's fruit and vegetable requirements from produce grown on site has been initiated in co-operation with the estate's tenant farmer Peter Jones and Portmeirion's horticultural team led by Arwel Hughes. The brasserie style restaurant is managed by Dylan Thomas who joined Castell Deudraeth from The Hotel Portmeirion in 2008.
The brasserie comprises a conservatory dining room with local riven slate floor and the estuary facing dining room with leather covered banquettes and Welsh oak flooring. There are also seven tables on the garden terrace with patio heaters when necessary. Many wines are available by the glass from the reasonably priced wine list including Portmeirion’s own label Champagne.