The food scene in Aberystwyth on the western welsh coast is on the up, with chefs making use of the surrounding region’s bountiful natural produce.
A scenic half-hour drive north of town, two-Michelin-starredis where Gareth Ward walks the culinary high ground. If you’re lucky enough to score a table here, you’re in for a meat feast, with so many courses you’ll lose track. There’s no pandering to dietary requirements: it’s one menu only . It goes without saying that all dishes, like the aged otoro tuna with teriyaki and Welsh Wagyu fudge, are sensational.
In Aberystwyth, we’re lucky enough to have an abundance of incredibly well-produced and lovingly farmed ingredients at our disposal, which means we can make very creative dishes that really taste of the surrounding region. We use grown and milled grains from Llanrhystud, just a few miles away from SY23, plus beautiful local lamb, and amazing shellfish and fish from the boats that land their catch at Aberystwyth. One of my favourite ingredients is birch syrup.
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