#coastsaundersfoot

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3 days ago

Coast Saundersfoot
If youve dined with us over the past few weeks, you may have been lucky enough to enjoy these fresh morel mushrooms, which are delivered fresh to our door and are a wonderful complement to our new lamb dish.

#FoodByTheSea

If you've dined with us over the past few weeks, you may have been lucky enough to enjoy these fresh morel mushrooms, which are delivered fresh to our door and are a wonderful complement to our new lamb dish.

#foodbythesea
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Comment on Facebook

Sally Goldstone

4 days ago

Coast Saundersfoot
Leaves and flowers picked locally by us and also grown by the team Grove of Narberth for our Wye Valley asparagus, Brefu Bach, spring salad

The gaps filled in by Wellocks

Leaves and flowers picked locally by us and also grown by the team Grove of Narberth for our Wye Valley asparagus, Brefu Bach, spring salad

The gaps filled in by Wellocks
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6 days ago

Coast Saundersfoot
What are Fred and Sanjaya doing in this picture?
First person to guess correctly gets a virtual high-five 🖐️

What are Fred and Sanjaya doing in this picture?
First person to guess correctly gets a virtual high-five 🖐️
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Comment on Facebook

Tweesering fish bones?? 🤔

Doing the staff rotas😀

using tweezers to remove fish bones.

Deboning fish 🐟!!

pin boning a salmon

Christmas Rota 😉

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1 week ago

Coast Saundersfoot
Join Us Next Week

We have a few tables available Wednesday - Friday.

If you’d like to join us for lunch or dinner, email: reservations@coastsaundersfoot.co.uk

See you soon!Image attachment

'Join Us Next Week'

We have a few tables available Wednesday - Friday.

If you’d like to join us for lunch or dinner, email: reservations@coastsaundersfoot.co.uk

See you soon!
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1 week ago

Coast Saundersfoot

'Cresselly Road'

Classics are back in fashion, with a modern twist.

Cresselly Road is our take on the traditional Boulevardier cocktail, combining bourbon whiskey, bitter and vermouth.
Still Wild is at the forefront of Welsh spirit production, with their locally foraged ingredients, and our Head Sommelier, Mattia, has selected their Red Vermouth for this cocktail.
To finish, the drink is misted with a chocolate mint essence, created from fresh ingredients grown at our sister business, Grove of Narberth. This gives a fresh and vibrant touch to the drink.

Recipe:
35 ml Bulleit Bourbon
35 ml Still Wild Red Vermouth
35 ml Campari
Chocolate Mint essence
Stirred over ice
Coupe glass

#drinksbythesea
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2 weeks ago

Coast Saundersfoot

Due to recent cancellations, we now have some availability throughout the week ahead.

Join us for lunch or dinner this week to enjoy our food by the sea.

To book, click the link below:
ow.ly/lOXE50IXHnV

#foodbythesea
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2 weeks ago

Coast Saundersfoot
Lamb breast - Morel - Ramsons

The lamb breast is brined and cooked low and slow before being pressed and seared heavily, using new season Turkish Morels stuffed with a chicken and ramson mousse, marsh samphire, ramsons picked up the road and finished with the ever faithful potato skin broth. - Head Chef, Fred Clapperton

#FoodByTheSea

Lamb breast - Morel - Ramsons

'The lamb breast is brined and cooked low and slow before being pressed and seared heavily, using new season Turkish Morels stuffed with a chicken and ramson mousse, marsh samphire, ramsons picked up the road and finished with the ever faithful potato skin broth.' - Head Chef, Fred Clapperton

#foodbythesea
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Comment on Facebook

Phoebe Garrard

Is that a taster portion?

3 weeks ago

Coast Saundersfoot
The perfect spot to wait for the sunset🌅

#FoodByTheSea

The perfect spot to wait for the sunset🌅

#foodbythesea
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3 weeks ago

Coast Saundersfoot
‘Certified as a Great Place to Work®’

We are delighted to announce that Seren has been certified as a Great Place to Work UK 

Staying true to our ethos of keeping our people at the centre of everything we do, we hired independent third-party ‘Great Place to Work UK’ the global authority on workplace culture, to conduct a company-wide employee survey. 

We’re thrilled that the level of employee engagement and satisfaction shown in the benchmark survey has allowed us to be Great Place to Work® - Certified™, but there is still so much to do.

Overall, 81% of our team across Coast and our sister businesses, plus our central support team participated in the survey. These include Beach House in Oxwich, Grove of Narberth Hotel, Kiosk Cafe Coppet Hall and our Routescape tailor-made travel business based in Pembrokeshire. 

88% agreed with the statement that we are a ‘Great place to work’. 

We also now have a long list of actions to move the dial in the right direction over the next 12 months. 

Our business leaders will now dissect the data to better understand where we are falling short, as there are so many places where we can improve how we do things in every business.

#GreatPlaceToWork

‘Certified as a Great Place to Work®’

We are delighted to announce that Seren has been certified as a Great Place to Work UK

Staying true to our ethos of keeping our people at the centre of everything we do, we hired independent third-party ‘Great Place to Work UK’ the global authority on workplace culture, to conduct a company-wide employee survey.

We’re thrilled that the level of employee engagement and satisfaction shown in the benchmark survey has allowed us to be Great Place to Work® - Certified™, but there is still so much to do.

Overall, 81% of our team across Coast and our sister businesses, plus our central support team participated in the survey. These include Beach House in Oxwich, Grove of Narberth Hotel, Kiosk Cafe Coppet Hall and our Routescape tailor-made travel business based in Pembrokeshire.

88% agreed with the statement that we are a ‘Great place to work’.

We also now have a long list of actions to move the dial in the right direction over the next 12 months.

Our business leaders will now dissect the data to better understand where we are falling short, as there are so many places where we can improve how we do things in every business.

#GreatPlaceToWork
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3 weeks ago

Coast Saundersfoot
Fred adding the final elements to our pre-meal snacks.

#Foodbythesea

Fred adding the final elements to our pre-meal snacks.

#foodbythesea
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3 weeks ago

Coast Saundersfoot
Smoked Eel - Charcoal - Horseradish

As Coast sits on the old railway lines that used to transport local coal, it seemed fitting that we found a place for it on our menu. - Head Chef, Fred Clapperton

#FoodByTheSea

Smoked Eel - Charcoal - Horseradish

'As Coast sits on the old railway lines that used to transport local coal, it seemed fitting that we found a place for it on our menu.' - Head Chef, Fred Clapperton

#foodbythesea
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4 weeks ago

Coast Saundersfoot
Fred, Steve and Ben are all busy on the pass for todays service

#foodbythesea

Fred, Steve and Ben are all busy on the pass for today's service

#foodbythesea
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1 month ago

Coast Saundersfoot
National Laverbread Day

Today we celebrate our love for laverbread with our fellow chefs around Wales.
We use laverbread in our Fish & Chip dish, which is enjoyed by guests before their meals.

#laverbreadday

'National Laverbread Day'

Today we celebrate our love for laverbread with our fellow chefs around Wales.
We use laverbread in our Fish & Chip dish, which is enjoyed by guests before their meals.

#laverbreadday
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1 month ago

Coast Saundersfoot
Lamb – Faggot - Wild Garlic - Cockles

#FoodByTheSea

Lamb – Faggot - Wild Garlic - Cockles

#foodbythesea
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1 month ago

Coast Saundersfoot

Our Head Chef, Fred, and our Restaurant Manager, Ryan, are recruiting!

Fred is looking for a passionate and talented Chef de Partie and a Demi Chef de Partie to join the kitchen team.

Ryan is looking for an enthusiastic and skilled Head Waiter/Waitress & a Chef de Rang/Bartender to join the front of house team.

Fred and Ryan work hard to achieve excellence in a supportive and fun working environment, and new recruits will be joining an exciting business with a strong family philosophy. They'll also enjoy a full-time 4-day-week, amongst many other benefits.

If you're interested in joining our team, please send your CV & cover letter to Oliver, our People Manager: oliver@serencollection.co.uk

We look forward to hearing from you!
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1 month ago

Coast Saundersfoot
Dandelion root - Pistachio - Milk

The roasted root is infused and baked into a set custard giving flavours of coffee and caramel, and the milk crisp is more than a nod to its coffee cousin.

#FoodByTheSea

Dandelion root - Pistachio - Milk

The roasted root is infused and baked into a set custard giving flavours of coffee and caramel, and the milk crisp is more than a nod to its coffee cousin.

#foodbythesea
... See MoreSee Less

1 month ago

Coast Saundersfoot
Warmest congratulations to the team at Queen Elizabeth High School, who this week won the final of the ‘Tasty Careers Challenge’ at Parc Y Scarlets, against eight other schools from Carmarthenshire, Neath Port Talbot and Swansea. The challenge is a competition that aims to signpost students to careers in the food sector, help nurture valuable business skills, and demonstrate the range of career opportunities that are available in our exciting, fast-paced industry. The students worked with local employers, restaurant and café owners, including our Restaurant Director Mourad Ben Tekfa and other members of our Seren sister businesses, to create a delicious restaurant dish using as many Welsh ingredients as possible, to deliver a profitable and successful addition to a restaurant menu.

All the schools who reached the finals developed outstanding presentations that they should be immensely proud of.

It was really clear how much all the students enjoyed the challenge, and how much teamwork had gone into their proposals. 450 students across the region participated in the overall challenge, which means all of them now understand a little more about what creates a great restaurant dish and how much it costs to produce.

Big thank you to Careers Wales, Castell Howell and The National Skills Academy for Food & Drink in Wales for inviting us to help you deliver this brilliant initiative. Were hopeful that it will inspire some of those participating to enter the sector in years to come – and we also hope that we’ll see schools from Pembrokeshire joining in the next challenge.

Hywel and his team at our sister business Beach House look forward to welcoming the Queen Elizabeth High team to dine with them, which is part of their prize for winning the challenge.

Warmest congratulations to the team at Queen Elizabeth High School, who this week won the final of the ‘Tasty Careers Challenge’ at Parc Y Scarlets, against eight other schools from Carmarthenshire, Neath Port Talbot and Swansea. The challenge is a competition that aims to signpost students to careers in the food sector, help nurture valuable business skills, and demonstrate the range of career opportunities that are available in our exciting, fast-paced industry. The students worked with local employers, restaurant and café owners, including our Restaurant Director Mourad Ben Tekfa and other members of our Seren sister businesses, to create a delicious restaurant dish using as many Welsh ingredients as possible, to deliver a profitable and successful addition to a restaurant menu.

All the schools who reached the finals developed outstanding presentations that they should be immensely proud of.

It was really clear how much all the students enjoyed the challenge, and how much teamwork had gone into their proposals. 450 students across the region participated in the overall challenge, which means all of them now understand a little more about what creates a great restaurant dish and how much it costs to produce.

Big thank you to Careers Wales, Castell Howell and The National Skills Academy for Food & Drink in Wales for inviting us to help you deliver this brilliant initiative. We're hopeful that it will inspire some of those participating to enter the sector in years to come – and we also hope that we’ll see schools from Pembrokeshire joining in the next challenge.

Hywel and his team at our sister business Beach House look forward to welcoming the Queen Elizabeth High team to dine with them, which is part of their prize for winning the challenge.
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1 month ago

Coast Saundersfoot
Last week, we were blessed at Coppet Hall Beach with glorious sunshine and a cool spring breeze. Looking forward to more beautiful days like this 🤞

#Coppethall #Coppethallbeach #saundersfoot #pembrokeshire
Visit Pembrokeshire Wales Around Tenby

Last week, we were blessed at Coppet Hall Beach with glorious sunshine and a cool spring breeze. Looking forward to more beautiful days like this 🤞

#coppethallVisit Pembrokeshire:WaleseAround Tenby260114221689">#coppethallbeach #saundersfoot #pembrokeshire
Visit Pembrokeshire Wales Around Tenby
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1 month ago

Coast Saundersfoot
Fish & Chip

Welsh Laverbread - Red Dulse - Kelp

#foodbythesea
@clapperton123

'Fish & Chip'

Welsh Laverbread - Red Dulse - Kelp

#foodbythesea
@clapperton123
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1 month ago

Coast Saundersfoot

'The Chef's Forum Lunch'

Here's a closer look at The Chefs' Forum's 10th-anniversary sustainability lunch we recently hosted at Coast.

We're incredibly proud of the 6th-form and hospitality students who participated and we hope to be able to host such a wonderful event again.

🎥 by Gareth Davies Media
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