Ingredients

Quality is always at the forefront of Fred’s menus, he works hard to build great relationships with his suppliers and local producers who share his vision.

Kitchen Gardens

Our sister hotel Grove of Narberth has an extensive kitchen garden planted with culinary herbs and vegetables. The gardens are managed organically, using composting during the winter months when much of the vegetable garden is allowed to rest. We always get a fantastic range of herbs and vegetables from our wonderful gardening team at the hotel.

Seabass

We use line-caught fish and hand-dived shellfish whenever we can and work with Berwyn from Albatross Fisheries, a Saundersfoot fisherman who provides us with amazing line-caught seabass from just a little way down the harbour.

Oysters

The best Oysters Fred has ever had come from Atlantic Edge Oysters, from Angle, who’ve used regenerative farming methods to reintroduce native oysters to Welsh waters.

Seaweed

Selwyn’s marvellous products range from seaweed to cockles, and they never settle for anything less than perfection when it comes to mouth-watering flavours and deliciously different textures.

Game

Our venison and partridge comes from the Rhug Estate, an organic farm covering 12,500 acres of land, and offers of some of the best farm products in Wales.

Cheese

Fred believes that Welsh cheese is some of the best in the UK and is something he has always used even before he lived here in Wales. Caws Teifi and Caws Cenarth are favourites on his menu.