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Thinly sliced marinated Teifi Salmon with plum tomato and red onion salsa, garnished with wild mushrooms and Caerphilly cheese bruschetta
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Champagne sorbet
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Roast rack of Welsh lamb marinated in mead and Welsh honey served with mint rosti and a coriander sauce
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Mille feuille of Aberffraw shortbread and wild Glamorgan berries with Welsh gold ice cream
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Coffee and petits fours
Cuvee Latour Bourgogne Rouge 2002
Louis Latour
Grand Ardeche 2001
Louis Latour
Head Chef Martyn Pool
Photos of Dame Shirley Bassey used within the Noah's Ark event programme and accompanying pieces are © Dave Spencer.