Serving breakfast, lunch and dinner in a handsome period dining room overlooking the gardens and the estuary, our Moryd Restaurant has two coveted AA Rosettes. The food is fresh and contemporary with a strong local provenance and there is a choice of a Market Menu or an à la carte menu, both designed by head chef Paul Owen and his talented team.
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.
The emphasis is on seasonal vegetables (from a local farmer), Welsh lamb, pork or beef, Carmarthen Bay seafood and, occasionally, coracle-caught Sewin from the River Towy. All the dishes are beautifully presented but there’s nothing precious about the food – there are down-to-earth grills on the menu, and you can add a side order of hand-cut chips.The Daily Telegraph
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