Reopening to Now - Annwn
Annwn reopened on Friday the 10th of May 2023…
We would like to take this oppurtunity to thank everyone for their support so far.
To our friends and guests. The dream I follow would not be possible without your care and support. Each and every booking we get means the world.
To our handful of suppliers, thank you.
Also a big thanks to all the well the wishers and curious people popping in as they pass us in Narberth.
We are eternally grateful to everyone.
It was a real push to get our doors open, but we got there. Nerves and emotions were running on a high level.
Our first service was good, the second night was much better.
Our First Sunday night again saw us fully booked and service was almost as smooth as I could of hoped for.
That’s not bad for just our fifth service? Although there’s always room for refinement.
Annwn - 1 Market Square, Narberth - SA67 7AU. The building is quite deceiving on the outside. Take a look inside.
My brand new shiny open kitchen.
I run a notoriously clean kitchen and each night after a long service I work into the small hours to keep everything spotlessly clean. At this level attention to detail and working extremely hard is key. This requires discipline and focus.
Just check out the Cwt Y Bugail Welsh Slate floor laid down by David Mitchell, here’s his Instagram page. Thanks Dave!
The dining space is a pleasure to sit in, almost everything is handmade, with Welsh Antiques to create a Vernacular style. Our Welsh heritage is extremely important to us and this will play a bigger part moving forward as I want to progress with our refinement. There is also a lot more we can learn from other parts of the British Isles as far as food history is concerned. And of course looking back at our history of how things were done in the past when life was a lot slower and thoughtful.
The Welsh Skew (Settle) underneath the stairs, is a very cosy place to sit, these seats have a wonderful view of the open kitchen and present a lovely overlook of the dining room area.
A minimalist Vernacular design which we are very proud of.
These wonderful Cawl spoons were made by my friend Lee John Phillips. These will be used with Cawl bowls made by Jason Wilkins for a range of Cawls in the colder months. Cawls will become a source of inspiration and creativity and will open many doors of possibilities for me. Theres a lot more to Cawl than people think and this is very exciting.
Lee John Phillips - More spoons and a wonderful bowl, almost in a Coracle shape.
In the back ground I am busy gathering Seaweeds and plants week in and week out. Theres always a lot to do for this relaxed fine dining destination, but there are some calm and reflective moments whilst out and about gathering. This is where most of my inspiration comes from. I need to spend more time in nature again, when we settle in a bit more.
An array of different herbs, wild plants and flowers we use on a night here at Annwn.
Amazing coracle caught Sewin (Sea trout) have been available through June into mid July. We had very little rain in June, this allowed the coracle men to catch more consistently. Its been a real experience for our guests to experience this wonderful fish. If you fancy this to try then you could even book in advance for next year. Sewin is a real Welsh delicacy like absolutely no other.
The Sewin is gently poached in butter and served with seaweed and estuary plants. A sauce made from its roasted bones and then gently emulsified with the fat from the fish.
Large Turbot were a feature on the menu in May through June, produce of this quality is a pleasure to work with.
The Spider Crab accompaniment. Roasted Kelp emulsification, Crab eggs, Scurvy grass, Oyster leaf and Sea radish.
Spider Crab in the Kelp - Bowls made by the wonderful Mena Williams
Lobster season is coming - Photo courtesy of Emli Bendixen.
Foraging & Dining Experiences
Those who know us, will know that we are always looking for ways to refine and improve. Whether it’s recipes, the restaurant or in this case… the foraging days.
Those who joined us at Annwn in Lawrenny will have spent the day exploring the grounds of the Lawrenny estate and the nearby foreshore, which is a wonderful location. However during the relocation we have decided to take things up a notch.
Starting from our opening day in Narberth (11th May ‘23) the foraging experiences will take us to some of the most incredible locations and habitats that our county has to offer.
The best location(s) will be selected for you in advance and will change with the seasons, as does our menu.
Your guide will be leading you through a wide variety of prime foraging ground from woodlands, hedgerows and meadows, to estuary and salt marsh.
It wouldn’t be right to be situated in the heart of the UK’s only coastal national park, without offering coastal foraging. Though some of our guests have had this opportunity in the past, it was never a permanent fixture… until now! Naturally these experiences can only take place during the lowest of tides, so keep an eye out for our available dates for Coastal Foraging and Extreme Low Tide Coastal Foraging.
So whether you have been foraging with us before, or you are a first time forager, you will have something new and exciting to look forward to. As always booking with us directly is the best way to ensure the greatest value for money.
So grab your hiking boots, throw on your backpack and join us for an unforgettable adventure here in Pembrokeshire.
Join our head foraging guide Dan Moar on a wonderful educational adventure.
Bookings for the next few months.
We have been really busy from opening up until now.
We do have spaces available for the next few months.
We are steadily filling up for August, September and October and November we already have places booked out.
To avoid disappointment if you would like to book in and don’t want to miss out on this unique dining or if you want a foraging and dining experience that is full of learning opportunities, then get in touch.
As always stay posted and stay in touch.
Many thanks - Matt Powell.