Blas – meaning ‘Taste’ in Welsh – offers a menu influenced by the season and locality, with dishes designed to reflect Wales and its produce. In less than eight months open, Blas has achieved Two AA Rosettes under Head Chef Simon Coe.
The menu features light fine dining, offering guests a true culinary experience, with many of the ingredients sourced from the local area.
Pembrokeshire has an abundance of produce, including Welsh lamb, Pembrokeshire black and longhorn beef. Duck and fowl are also farmed in Pembrokeshire; whilst lobster, crab, mussels, clams and many species of fish are caught daily in the surrounding seas. The popular activity of foraging has promoted the use of traditional ingredients such as samphire and laver bread.
Pembrokeshire is home to several award-winning cheese producers – within walking distance of Twr y Felin is Caerfai Farm – their Cheddar and Caerphilly organic cheeses are made with milk from the dairy herd who graze above St Brides Bay.
Dinner is complemented by a thoughtfully chosen selection of old world wines, exclusively supplied by Berry Bros. & Rudd, London.
We welcome both resident and non-resident guests alike and are open daily for breakfast, brunch, lunch, afternoon tea, dinner and drinks.