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From land & sea

Fresh Ingredients

Pembrokeshire’s nature has a huge influence on our restaurant and Fred’s style of cooking. He draws inspiration from the outstanding coastline and countryside that surrounds us – the restaurant is embraced by hills and countryside as well as sitting above a beautiful shoreline – which all deserve equal attention so our offering truly represents this special spot. Fred works with partners and suppliers who share the same vision as him and match our ethos and attitude to quality.

Little touches underline this ethos, with coastal leaves and vegetables foraged from the coastline for dishes, as well as using ingredients like charcoal to bring to life a little bit of our history. One of our signature cocktails “The 1829” uses charcoal powder to create a drink that has a nod to the year the act was passed to form the Saundersfoot Railway and Harbour Company. Our building is directly on the old railway line that used to transport coal from Saundersfoot Harbour so it’s a fitting tribute to the area’s history.



Fresh Produce

Our Suppliers

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.


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.


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.


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.


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.


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.