Annwn – a ten course seasonal foraged supper in Arberth, Pembs.

If you value culinary skill, passion for local, seasonal ingredients, are interested in unusual foraged herbs and stunning presentation, then Annwn will not disappoint.

Chef Leon and his partner Naomi have created something really special. They know everything there is to know about local fish, game, herbs and grains and combine them creatively to serve up a 10 course menu. Housed in a former bank, the large high ceilinged room is divided into half kitchen, half seating, with capacity for around 14 people max. The night we went, there were 8 people. The furniture is beautiful, traditional Welsh with woollen blankets and ‘carthen’ style cushions. The food is served on specially made ceramics from a local maker.

Some of the highlights were cured mutton (never thought I’d say that), which they cure themselves, whipped oyster with seaweed crackers and edible seaweeds, a dish of white and brown crab meat with a delicate crab crisp on the top (made with crab stock reduced and dehydrated).  The latter was served on a bespoke plate the colour of sands with tiny barnacles on the sides. Stunning.

The crab apple ice palate cleanser was smooth and bright – just melted on your tongue, the blob of curd cheese with meadowsweet and waxy sweet local honey a triumph and the pudding – an incredible chocolate twig, sloe jelly, apple leaf and rosehip custard was a work of art and tasted so good.

The wine list is all British wines, a lovely thing to behold.

Leon explained briefly where the ingredients came from as well as giving some fascinating background on the local dialect made up of Welsh, flemish and Somerset English (I never knew that and I come from two hours up the coast).

A superb treat for someone who loves food, seasonality and cares about sustainability. Set aside 4 hours +, sit back and savour.

You can book in to forage the ingredients too.