I was treated to dinner at Sheeps and Leeks in Caernarfon at the beginning of August. I had no expectations when I saw the quirky shop front hidden away in one of the city’s side streets. Pink neon lighting gave the exterior a slightly sleazy glow. A curious collection of small plants was growing on the window ledge inside the restaurant.

The kitchen is as open as the atmosphere – the vibe was busy but relaxed amongst the stacked stainless steel pots and pans. It was as though we’d walked into a friend’s kitchen. We were greeted with warm smiles by the team before they got their heads down again to prepare an incredibly intricate collection of culinary delights.

I’d never experienced a tasting menu before. I’ve got some catching up to do and this was the ideal introduction. It’s the perfect concept. Sampling such a vast array of tastes and textures was sensational. Each dish had been lovingly conceived and every element was plated with great care and attention.

I don’t eat cheese but I was told the doughnut was very good. My first dish was an all-in-one-go steel spoonful of luxurious lamb. It was like experiencing food for the very first time. I let it melt in my mouth. My tastebuds danced to the tune of the flavours that developed on my tongue. I could have cried it was so good. Amuse my bouche it most certainly did.

Next up was the stand out dish for me – soup! Let’s be honest here, it’s often a dull dish which gets overlooked. Not so at Sheeps and Leeks. I didn’t get a photo – I was too busy enjoying it. The intensity of the flavours was incredible. An unexpected sphere of herby liquid was concealed at the bottom of the bowl. It brought it to life. The focaccia was crusty, light and full of flavour.

The maître d’ was a friendly modest man possessed by a passion for every single plate with which we were presented. His detailed explanations of each dish added another dimension to the simple menu. I’m still in awe of how he retained all the information about each course as well as the wine list.

The decor at Sheeps and Leeks is unapologetically quirky but without an ounce of pretence. The brick effect wallpaper gave a retro feel to the small dining room (20 covers) and photos of chefs and culinary paraphernalia adorned the wallpaper.

Back to the food. The fish was as fresh as the August weather outside (15 degrees), as were its accompanying crab and cucumber salads. The beautifully presented pork cheek melted divinely. Crumbs of crackling were crumbled on top and the meat rested on a pillow of silky smooth aubergine.

Every component ingredient worked in harmony together. It was a tour de force of culinary balance.

Two desserts you say? Now that’s my idea of heaven! I actually loved the zingy palate cleansing yogurt pre dessert more than the star of the show, which was also excellent. I’d never have thought that 4 such simple ingredients as rhubarb, strawberry, yoghurt and mint could sing together so harmoniously. Wow. No photo again for obvious reasons, but here’s the main dessert to give you an idea:

We had delicious decaf coffee which tasted just like the real thing and petit fours to complete our experience.

One of the best things about Sheeps and Leeks is its lack of airs and graces. It genuinely is all about the food. Although it was high end dining, it was a homely relaxed experience. Brick wallpaper and soft lighting does that. I’ll definitely be going back. Meanwhile I’m on the forage for tasting menus here in Yorkshire…