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

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

Annwn, Annwn/, 1 Market Square, Pembrokeshire, Narberth (2026)

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.

25/09/2025

Tri Mochyn Bach - Three little pigs

OK, so two are joined together. 😂

It's been a very long time since I have written anything on the website! I have added a new Blog post on the website. I will add a link in the bio, head over, and have a read.

It's been just over two years since Annwn opened, and it's flown by.

I think the fungi season should head further into October this year as it is still very dry and warm throughout the days here in Pembrokeshire and the drops in temperature in the nights takes the trees into their slumber for the winter to come. So there's still time to join us.

Diolch - Thanks.

A big thanks to all our guests who have supported this far.
moar .oh.gymru .clay Cardiganbayshellfish

If I have missed anyone. Sorry ❤️

16/09/2025

A new addition to the kitchen here my new Big Green "Dragon" Egg. 🏴󠁧󠁢󠁷󠁬󠁳󠁿 😁

thank you 😀

This new addition to the kitchen will now allow me to cook in the old Welsh style of Ffwrn fach (small oven). This style of cooking will allow me to cook in the embers with a Dutch oven where the coals can be placed all around and including on top of the pot.

With the green egg, I can light it and let the smoke exit gently, and all of my new dishes will be low and slow. This really opens up the possibilities for us, and this allows me to become more creative.

This is the perfect way to cook with the autumn well on its way and the long winter to come.

At the moment, for starting up, I am using sustainable charcoal, but I will be using local wood as soon as I get around to testing which wood is best suited for us.

It's been so long since I posted to Instagram and social media that I couldn't remember how to use it 😂

It's been an insanely busy summer, and August was our busiest yet. Thanks to everyone who has joined us this year so far.

We have also been busy in the background harvesting and preserving for the winter and lean times to come. More on that soon.

We have some spaces available in the next few weeks and into October and November, so if you would like to join us, get in touch.

The middle to the end of November will see us taking a break for three weeks and reopening on the first week of December.

We have both been pushing it really hard for over two years now without a break, and we certainly need it.

#

01/07/2025

When you head out to gather meadowsweet and stumble across a new patch that looks great for fungi and your senses are rewarded with a small basket full of summer ceps (Boletus reticulatis) and hedgehog fungi (Hydnum repandum).

Finding these little treasures never gets boring.

I don't often get time away from the kitchen these days, so it's really nice to get out and hone the old skills.

We have some spaces still left in August and September. So, to book in, please get in touch.

After yesterdays adventure and excitement I thought about setting a dinner and fungi foraging weekend in September so that eight people can join us for dinner on the Saturday the 6th and then fungi forage with me on the Sunday the 7th.

This would be a rare one off as you will get to spend a day with me on Sunday, and this will give you a glimpse of how some of my dishes come to be created.

There's more than just fungi to discuss and teach people on a day out in the woods.

To ask any questions and to book, get in touch at [email protected]

Diolch - Thanks

16/06/2025

Only a week late to the party....😆🥳

We are over the moon to pretty much keep our place in the at number 68 this year. We were at 67 last year.

To even be on the list is a huge honour that we don't take for granted.

Many thanks to our guests who continue to support us and to our suppliers who keep the quality they do on each delivery.

Dan Moar and Garry for running our amazing foraging experiences. ❤️💯

We are

Diolch 🏴󠁧󠁢󠁷󠁬󠁳󠁿 🇬🇧 😁

P.s - Sorry about the spelling mistake, not ours* 🙂

Annwn

26/03/2026

10/03/2026

01/03/2026

12/02/2026

29/11/2025

03/11/2025

25/09/2025

16/09/2025

01/07/2025

16/06/2025

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