What are the opening hours?

Thursday 7:30pm - 11:30pm Friday 7:30pm - 11:30pm Saturday 7:30pm - 11:30pm Sunday 7:30pm - 11:30pm

Annwn

Name: Annwn
Address: Annwn/, 1 Market Square, Pembrokeshire, Narberth, SA677AU, GB
Telephone: +447308313107
Price range: £££
Rating: 5

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Annwn
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22/09/2026

The end of August into late September is always a busy time for us Annwn - Restaurant

Any spare time is spent gathering what we can before we go into late autumn and winter where nothing much grows.

Knowledge, timing and preparation is vital to keeping our restaurant going at this time of year and into winter.

Summer ceps and Penny buns are popping up now and its also the time when we gather lots of rosehips.

The kitchen and dinig is filled with the smell of Boletus Reticulatus and Boletus Edulis drying out and then the soft sweet smell of the rosehips following close behind.

Autumn is here!

We are pretty much now fully booked for October, but we have spaces coming up in November.

The latter part of the year is I think the best time to join us as the game season comes into play, we use our local ingredients to express the season in an inspiring way.

The end photo is just a small example of what goes on at Annwn at this time of year.

Rosehips aged for at least two years are turned into a paste for use with vegetables or wild meats. The taste is extremly similar to tamarind, its unlocking things like this that are so important to what we do.

03/09/2026

GORSEDD ARBERTH – AR BERTH

Gorse custard, apple, malt and chocolate.

Sweet, sharp and beautifully balanced - a little taste of the landscape to finish the menu. 🌿

13/08/2026

DRAENOG Y MÔR 🌊🦀

Sea bass, crab and laver.

A dish shaped by the Welsh coast - supplied and line caught from our excellent friends at Câr-Y-Môr this beautifully line cooked sea bass is paired with sweet crab and laver, one of the ingredients that has been gathered and eaten along these shores for generations.

A true expression of the sea, celebrating the incredible produce we have right here on our doorstep 🦀 🌊

Wild Welsh ingredients, treated with respect. 🌿

09/08/2026

BETYS

Beetroot, dulse & crispy Pork Fat

A course shaped by what’s growing around us and what we can gather from our wonderful Welsh coast.

Earthy homegrown beetroot paired with locally foraged dulse and crispy pork fat for richness and texture.

At Annwn, our menus begin with the landscape. We forage, grow and source as locally as possible, allowing the seasons and the natural resources on our doorstep to dictate what arrives on the plate.

From coast to countryside, this is Wales on a plate. 🌿🌊

26/03/2026

Tomorrow on BBC1 Wales is the first episode of Flaming Feasts.

You can see the first episode this Friday evening 27th March 7:30pm on BBC1 Wales.

What is really exciting is that the series will also air on BBC 1 UK network at 11.30am after Saturday kitchen each week.

All episodes will be available after Friday evenings episode on BBC Iplayer.

We are so proud to be part of the Narberth episode and to be included in the series overall.

Its a programme that is putting Wales on the map for food and drink and showing some of the community spirit around local areas and that great food and drink can make a country or a region stand out.

I hate cameras, but the day felt so easy and the whole crew were amazing.

Thanks and to everyone involved across Wales for what you are all doing, and like we are Wales should be (and is) extremely proud of you ❤️💯🏴󠁧󠁢󠁷󠁬󠁳󠁿

Diolch o galon I Chi - Thank you from our hearts.

10/03/2026

Last week and into this week sees the return of my take on the traditional Welsh way of cooking Lamb or mutton in honey - Cig Dafad mewn mêl.

The photo above is of Preseli lamb shoulder cooked in preseli honey, with edible springtime flowers, preserved sycamore shoots and hogweed seeds, served with beech leaf emulsification, sloe and sweet cicely.

This is a dish we serve going further into spring as the hedgerows come more to life and abundance and our garden. We have our own wildflowers to harvest and we stick to the rules where wildflower law is concerned.

These next few weeks we will be using mutton shoulder cooked in saltmarsh honey cooked Ffwrn fach, with a crust of dulse seaweed and salted lamb fat, Coastal herbs and Charlock or an oak leaf emulsification.

The oak leaf emulsification is a nod to the old oak trees that hang over the banks of the Cleddau.

The roots of the old oaks gnarled and clinging onto the banks where sweet earth meets brackish harshness. From a distance the trees look like they are almost floating or have been cut with a scalpel precision. Its quite fitting that the Daugleddau gets it name from being cut after the Ice age by the Western and Eastern Cleddau.

We also have sublime Brill coming in at the moment, we serve the Brill with Burry port cockles, laver that we pick and clean ourselves cooked in a touch of dark Brill stock, a touch of seaweed vinegar to gently sharpen. Then there's two sauces, the reduction of the dark brill stock, and the cockle cream.

I need more photos! 😄

(for the Lamb shoulder photo)

Diolch ❤️

We do have spaces coming up over the next few weeks. Just to say that a lot of people email us thinking we are fully booked, but we do have availabilty. The exciting foraging season is soon to get under way and July through to October sees the fungi season in full swing.

Please do get in touch if you would like to join us.

01/03/2026

Dydd Gŵyl Sant Dewi Hapus - Happy St Davids day.

Winter is at its end, March the 1st Heralds the coming of spring.

The arrival of spring and the emerging flowers and plants here in Wales stirs something inside you.

Is that a Welsh feeling or a creative chefs feeling? For me its both.

Our produce is world class, spring heralds the beginning and a rebirth of all thats great to come.

I sit in awe of how lucky we are to have all this right here, our landscape and our history. What more is there?

Dim ond heddiw sydd - There is only today ❤️😊

I count myself lucky to also have the knowledge to emulate these wonderful gifts from our surroundings and express them on a plate.

Grateful to have the Welsh dragons fire in my belly 🏴󠁧󠁢󠁷󠁬󠁳󠁿 🇬🇧

Happy St David’s day to all.

12/02/2026

Green star retained.

A quick visit to Dublin for the ceremony.

A quick wander to see some historical sites in the wonderfull Dublin city.

The O'Connel bridge is a big part of the history of the city, Bullet holes still visible in the nearby statues and stone.

A quick walk to Rory Gallagher corner. I am a huge music fan as my close friends will know.

Two days wasn't enough to soak up the history of Dublin and its something I really want to go back for someday soon. Its quite fitting that recently following our family history back that my great great grandparents came to Wales from Cork, around 1915.

First two photos - Hams being dry salted ready for air drying for the late autumn and winter this year.

History and knowledge is a massive part and inspiration of what we do here at Annwn. I am always looking at our Welsh food history and past to improve on what's already been done here when I can find the time. I don't look to others for inspiration as we have more than we need to inspire us in this corner of the world.

A true Welsh restaurant is what Annwn is, we couldn't exist anywhere else other than Pembrokeshire with its world class produce and everything we need on our doorstep.

"Everything we need surrounds us"

Last photo a French trimmed rack of Fallow deer, from good friend Andrew . Thank you 😊

Its wonderful to be home ❤️💯🏴󠁧󠁢󠁷󠁬󠁳󠁿 🇮🇪

29/11/2025

La Liste 2026

We have been lucky to of made for the year ahead again.

This means that Annwn has again been named in this world best list for our third year in a row, and up there in the UK list at number 28. Not bad for a small restaurant in the wonderful town of Narberth. Run by just two of us, and with some help from a few very close friends from time to time.

We know what we are doing is special but even when our first inclusion in La liste came along, it was and still is a really proud achievement and moment for us.

To bring a world class restaurant to South West Wales has always been my dream. What we have in Pembrokeshire is very special. This place along with the whole of Wales is very special.

Our produce on our doorstep is second to none and with a bit of refinement, attention to detail and a dose of creativity what can be achieved is endless.

I hadn't posted the crab dish in the first photo as going through the photo gallery hasn't been the top of my agenda lately. So now is a good time to share it.

This dish exemplifies what my food creations are all about, I take one ingredient, pull it apart and just basically put it back together again in different forms, texture always plays a big part.

This wonderful photo was taken back at the beginning of the summer by

The wonderful dishes made 😁❤️💯

The brown crabs from

We would like to thank everyone who has supported us this far. 🏴󠁧󠁢󠁷󠁬󠁳󠁿 🇬🇧 ❤️💯

03/11/2025

We have just enjoyed a brief break over the end of October and into November.

I have been lucky enough to get out to catch the last of the fungi season here in Pembrokeshire. What a year it's been for fungi! I think its been mine and probably a lot of fungi foragers best year ever?

Blackthorn berries or Sloes are also one of my favorite ingredients and I use a method to take a huge amount of the astringent elements out of this wonderful berry. There's more to sloes than just Sloe gin.

This time of year sees the tail end of the fungi and our local lobster season ends.

So the game season begins.

Excitingly we have found a steady supply of Hares from a sustainable source. I haven’t used Hare for a few years now, so it’s exciting to have them back in the kitchen.

We are such a small restaurant, we may only use thirty or so Hare in a season. Hare is one of the elements we use that always makes me mindful of how we need to be careful how we tread.

If you have never tried this wonderful animal, and no it is nothing like rabbit as some people believe.

Hare is the complete opposite end of the spectrum, dark red meat and deeply strong red meat richness, it is my favorite meat to eat.

Hare also has a strong connection to Celtic and Brithonic folklore and legend as well, so it's always a privilege to use them.

This year the hare legs will be cooked "Ffwrn fach" the cast iron pot set in the coals, we gently cook the legs in some Hare stock and rendered beef fat, not unlike a traditional French confit. This adds moisture to very lean part of the Hare. This is very similar to how my grandparents made a rabbit cawl, just a bit more refined.

The loins are cooked separately.

We have some availability coming up into late November and some spaces in December if you would like to join us.

Address

Annwn/, 1 Market Square, Pembrokeshire
Narberth
SA677AU

Opening Hours

Thursday	7:30pm - 11:30pm
Friday	7:30pm - 11:30pm
Saturday	7:30pm - 11:30pm
Sunday	7:30pm - 11:30pm

Telephone

+447308313107

Website

http://www.annwnrestaurant.co.uk/

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