Penally Abbey hotel is relaunching its two-AA-rosette restaurant as Rhosyn this week following refurbishment.
On 8 February the space will relaunch as a more relaxed venue focusing on Pembrokeshire produce, with dishes including pan-fried hake with pea, broad bean, little gem lettuce and Pembrokeshire new potatoes; fillet of plaice with spinach, celeriac purée and caper butter; and filled oven-roasted aubergine with potato, feta and red onion jam.
The name Rhosyn, which means rose in Welsh, reflects the hotel gardens. Since acquiring the 11-bedroom property in the summer of 2014, owners Lucas and Melanie Boissevain have extensively refurbished the hotel with work primarily focusing on the structure of the building, the bedrooms and grounds, and now the restaurant - which looks out across the hotel's rose-lined terrace towards the sea.
Rhosyn will serve dinner and afternoon tea every day while Sunday lunch will be served on special occasions like Easter Sunday and Mother's Day, as well as for any bookings of 10 people or more.
Lucas said: "Although the hotel has been a joy to run over the past four years, we are ready to provide an offering aimed at everyone who appreciates locally sourced, classic dishes created with passion and care. If there are regional specialities that are simply not available locally, we will look to embrace them. We really hope to create a sense of place where our guests can enjoy delicious food and a glass of wine in a relaxed and welcoming environment."
Head chef Richard Browning, formerly senior sous chef at Chewton Glen hotel in the New Forest in Hampshire, and restaurant manager Miriam Hodge head the restaurant team. Browning joined in September 2018 following the departure of chef Jerry Adam, and retained the site's two AA rosettes.
Browning said: "I'm really excited to add to the fantastic product that is Penally Abbey hotel by working with the team to launch Rhosyn restaurant."
The space also has a sea-facing terrace, an intimate sunroom and bar, and a courtyard for private events of up to 35 guests.Get The Caterer every week on your smartphone, tablet, or even in good old-fashioned hard copy (or all three!).