Fernery Restaurant

11/10/2025

We’re proud to announce that The Fernery has retained its 4 AA Rosettes. A recognition of excellence that celebrates the team’s passion, creativity, and commitment to Welsh provenance.

Every dish at The Fernery tells a story of where we come from, shaped by our gardens, local producers, and the landscapes that inspire us.

Congratulations to Douglas Balish and the entire team for their continued pursuit of excellence.

12/02/2025

'Dining in the Fernery Restaurant'
Inspired by the wild ferns adorning the local Pembrokeshire hedgerows and woodland, the simple fern underlines our sincere commitment to using the best local ingredients available to us in our 4AA restaurant, Fernery.

Executive Chef Douglas Balish has created elegant and contemporary tasting menus for you to enjoy in our beautiful and intimate restaurant.

Experience the best of Pembrokeshire produce together with delicious vegetables and herbs picked daily in our kitchen gardens.

Book your table today via the link in our bio.

31/10/2024

We're thrilled to announce that the Fernery Restaurant at Grove of Narberth won 'Best Place To Eat' at last night’s Visit Pembrokeshire Croeso Awards!

Thank you to Visit Pembrokeshire for organising such a memorable evening celebrating tourism in our wonderful county and to Pembrokeshire College for hosting. We’re especially grateful to the talented hospitality learners from Pembrokeshire College who worked alongside our chefs, including Executive Chef Douglas Balish, to plan and deliver the entire evening, under the guidance of our Fernery front-of-house team too. Your hard work and passion didn’t go unnoticed.

A fantastic night celebrating Pembrokeshire’s incredible talent. Thank you to all who made it happen.

23/10/2024

Every dish on our Fernery tasting menu tells a story. A story which is rooted in the landscapes of Wales, sustainability, and, above all, flavour. To ensure our team understands and shares that story with our guests, our front-of-house staff regularly experience the menu themselves.

They’re guided through the tasting menu by Executive Chef Douglas Balish and his team, experiencing dishes like the 'Grove Vegetables,' made with produce freshly harvested from our kitchen gardens, and the Sea Bass, brought to us by Berwyn of Albatros Fisheries, caught and landed in Saundersfoot. These tastings go beyond simply enjoying the food. They’re about understanding the journey behind every ingredient, the thoughtful preparation, and the meaningful connection we create with each dish.

We’re proud of our team’s passion for these stories and their deep knowledge of the flavours and textures that make our menu special.

15/10/2024

Meadowsweet - plum - tarragon

Preserved meadowsweet from the paths leading to the Grove with meringue, honey, grove plums and tarragon from the garden.

19/08/2024

Câr-Y-Môr lobster with Hael Natural Colour tomatoes.

Lobster custard, tomato pulp, fermented tomato jelly. Lobster and marinaded tomatoes and grove herbs.

Lobster roll, miso, tomato grove leaves.

08/08/2024

"If Fernery was in Central London … " - Varun Sharma | Businessclass.com

Grove of Narberth is a delightful 25-bedroom country house hotel - located in the county of  Pembrokeshire - at the southwest tip of Wales.Dating back to the 15th century, Grove was in a total state of disrepair when purchased in 2007 by its owners Zoe & Neil Kedward - who have lovingly res...

27/05/2024

Meat Matters

Welsh beef fillet – asparagus – morrel – truffle

10/04/2024

Join Our Team | Sommelier | Package up to £32,000

We want to find enthusiastic individuals with a genuine passion for world wines.

Our 5 Star award-winning Hotel has established itself as one of the leading luxury hotels and restaurants in Wales set in the stunning Pembrokeshire countryside overlooking the Preseli Hills. The Hotel won SLH Hotel of the Year 2023. The Fernery restaurant has 4 AA Rosettes and is under the leadership of the hugely talented Executive Chef, Douglas Balish.

The Head Sommelier, Cathryn, is now looking for a passionate and dedicated Sommelier to join the team.

What we offer:

Package up to £32,000, including Gratuities.
- 4 day working week.
- Extra days worked paid.
- Gratuities evenly shared through Tronc system.
- View our staff benefits HERE

The candidate will ideally have the following attributes:

- Passion for world wine and spirits.
- Passionate about offering a sincere customer experience.
- Minimum WSET Level 2/CMS certified.
- Experience as a junior sommelier/Sommelier in a similar environment.
- Resilient and hard-working.
- Great people skills.
- Dedicated and excellent team player.

The successful candidate will join an exciting business with a strong family philosophy and a highly experienced award-winning team driving for the highest standards of food and service. Together, we work hard to achieve excellence in a supportive and fun working environment.

Interested?

If you are interested in this role, please forward a cover letter and CV to Oliver, our Group HR Manager [email protected].

We look forward to hearing from you!

26/01/2024

Winter dessert from our garden. Fig leaf - apple - olive oil - marigold

16/12/2023

Venison stuffed with truffle - truffle sauce - pickled elderberries - liquorice - pumpkin and truffle terrine.

Created by Executive Chef Douglas Balish.

13/12/2023

'Fernery makes Harden's Top 100 Restaurants in the UK'

We are honoured to have been included in this year's Harden's Top 100 restaurants. We're all delighted to be included in such a prestigious list alongside the top British restaurants.

Thank you for including us Harden's