Culinary Excellence

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. It has received this award consecutively in 2017 and 2018. A superb achievement for us with only 40% of the whole AA Restaurant Guide receiving this award.

Take a look behind the kitchen doors to see snippets of Cornel and his team at work. This dish is ‘Sea Trout, Mussels, Fennel, Potato, Saffron Chowder’ as part of the ‘Tasting Menu’.

Head Chef peels onions in preparation for evening service.
Head Chef, Cornel Uys, prepping Pembrokeshire ingredients for the ‘Art Room Menu’.
A roasting tray with garlic, chopped onion and spices.
Spices, garlic and onions for our ‘Curry Flavoured Monkfish, Roast Garlic, Parsley’ dish.
Head Chef, preparing elements of our award-winning menu.
Head Chef, Cornel Uys, uses parsley for as a decorative element for our ‘Curry Flavoured Monkfish’ main.

 

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