Cornel Uys, our head chef, has spent seventeen years in the food industry. His experience stems from his time at manor house Ardanaiseig.
He carefully curates every dish on our ‘Art Room Menu’. Occasionally it is adapted in order to match the seasonal ingredients sourced in Pembrokeshire and beyond. The restaurant holds 2 AA Rosettes which is an award for higher standards.
This dish is ‘Sea Trout, Mussels, Fennel, Potato, Saffron Chowder’ as part of the ‘Tasting Menu’.
To see more ‘behind the scenes’ photographs and read the full article on our blog, please follow this link.