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From land & sea

Fresh Ingredients

Pembrokeshire’s rich larder of produce from land, sea and pasture is the driving force behind our menu, and Head Chef Gerwyn draws inspiration from the outstanding coastline and countryside that surrounds us here in Saundersfoot.

We work with partners and suppliers who match our ethos and attitude to quality, sustainability, and locality.



Fresh Produce

Our Suppliers

Quality is always at the forefront of Gerwyn’s menu, and he’s worked hard to build great relationships with his suppliers and local producers who share his vision. Read a little about some of our supplier friends below.

Our lobster comes from Câr-y-Môr. They’ve pioneered Wales’ first regenerative seaweed and shellfish farm here in Pembrokeshire, marking a significant stride in sustainable aquaculture. Rooted in the belief that zero-input farming can catalyse profound environmental and social change, Câr-y-Môr’s journey began with the goal of not only improving the coastal ecosystem but also bolstering the local community through job creation and sustainable practices. Harnessing the ocean’s bounty, Câr-y-Môr utilises innovative techniques to farm seaweed without fertilisers, pesticides, or freshwater. This in turn, embodies a commitment to net-zero climate goals and fosters biodiversity.

Seabass, mackerel and pollock
We use line-caught fish whenever we can and work with Berwyn from Albatross Fisheries, a Saundersfoot fisherman who provides us with amazing line-caught seabass, mackerell and pollock from just a little waydown the harbour.

Pickled cockles
Our cockles come from Parsons Pickles in Burry Port, Carmarthenshire.

‘Pembrokeshire Earlies’ potatoes
Thanks to the Gulf Stream hugging the coastline, Pembrokeshire’s mild, frost-free coastal climate is perfect for growing these seasonal new potatoes, which have been grown in the county since the 1700s. The unique climate and coastal soils work perfectly together to give the renowned Blas y Tir Pembrokeshire Earlies their full flavour, fine skins and smooth, creamy texture.

Grove 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 the wonderful gardening team at the hotel.

The best Oysters we’ve ever had come from Atlantic Edge Oysters, who’ve used regenerative farming methods to reintroduce native oysters to Welsh waters. Pembrokeshire is famed for its pristine marine environment and is home to the UKs only Marine Nature Reserve at nearby Skomer Island. The Atlantic Edge Oysters farm sits amongst seagrass beds within a Marine Protected Area and is operated to the highest level of environmental care to produce high quality Pembrokeshire Oysters.

Welsh meats
The Baker’s Pig Welsh Charcuterie and Smokehouse provide our Welsh meats. Founders Andrew and Liz Baker are passionate, self-confessed foodies who have transformed their love of pigs, wellies and the great outdoors to create a successful farm-to-fork food business. They create a delicious range of award winning air-dried, fermented and smoked meats on their farm, located on the edge of the Bannau Brycheiniog (Brecon Beacons) National Park.

Welsh truffles
Located in Monkwood, on the Monmouthshire/Torfaen border in South Wales, our truffles come from The Welsh Truffle Company. Their orchard was planted in 2008, with their first crop available in 2016, and the truffles grown on their farm are extremely high in perfume and flavour, probably due to the high concentrations of of iron, copper, magnesium, zinc, and manganese in their soils. Monmouthshire was the powerhouse of iron production during the industrial revolution and Newport and Cardiff docks were some of the busiest ports in the world. The area of Monkwood is steeped in history and the sandy loamy soil in which these truffles grow are free draining and light allowing the perfume of the truffle to rise to the surface without hindrance.

We’ve long been fans of Snowdonia Cheese, which is inspired by the lush greenery of beautiful Eryri (Snowdonia) in North Wales. They began by using fresh ingredients to craft natural, premium Cheddar and Red Leicester cheeses that marry an extraordinary depth of flavour with a remarkable creaminess.

Gower Salt Marsh Lamb
One of Hywel’s favourite ingredients at Beach House, he firmly believes that Gower Salt Marsh Lamb is ‘the best lamb in the world.’ Sourced just a few miles away from our sister restaurant Beach House, the lamb is farmed on the north coast of Gower, Britain’s very first ‘Area of Outstanding Natural Beauty,’ the large salt marsh covers about 4000 acres of land within the Burry Estuary. The lambs graze on this tidal marsh feeding on salt marsh grasses, samphire, sorrel, sea lavender and thrift. This gives the lamb a unique flavour and its internationally recognised protected status. All Gower Salt Marsh Lamb is fully traceable and are born on the farms where they live and spend most of their lives grazing the salt marsh.

Capestone Organic Poultry have specialised in organic poultry production here in Pembrokeshire since 1998. Capestone’s brooding team carefully select breeds for their natural maturity and slow growth rate with a minimum of 70 days. This benefits the taste of the chicken, giving it a fine marbling of fat. Small flocks are nurtured from day old chicks, as soon as they are feathered they are moved outside to roam grassy pastures.