Moryd is Welsh for ‘estuary’ and the restaurant is named after the beautiful River Towy which you can see from the tall windows of our Georgian dining room. The food too is inspired by the region: seafood from Milford Haven, Welsh lamb and beef from a family-run butchers in St Clears on the River Taf, fresh eggs from nearby Llanybri, ales from Carmarthenshire breweries and, when available, coracle-caught Sewin fished from the Towy.
At the helm of Moryd’s kitchen, Paul Owen is an experienced, two-rosette chef who trained under master chef Jamie Wilkes at the Ritz Hotel in London.
His passion for local, seasonal produce is reflected in beautifully presented, original dishes spread over a choice of menus.
If you like striking contemporary surroundings and estuary views, the restaurant of this bijou Victorian mansion is the place to be. The kitchen’s general approach is fresh and modern.