We are delighted with the write up in the Waitrose Good Food Guide 2014…..
‘Fantastic and innovative local menu of classics and exciting dishes, all washed down with perfect recommended wines in a fabulous contemporary setting with the kind of service that would make America blush’ is one reader’s succinct summary of Cwtch’s charms. A stripped-back interior full of exposed stone and beams sets the tone for an unpretentious style of cooking that plunders Pembrokeshire’s bulging larder for the likes of Abercastle potted crab with lemon and dill crème fraiche, granary toast and a Brecon Vodka shot; local 12-hour roasted pork belly with onion gravy, Trealy Farm black pudding, apple sauce and crackling; or Solva sea bass fillet with braised fennel and Penclawdd cockle and laver bread sauce. This is generous, big-hearted cooking with an eye for crowd-pleasers – as in a dessert of chocolate pannacotta with salted caramel sauce, caramelised pears and toasted hazelnuts……
Also listed in the Good Food Guides of 2013, 2012, 2011, 2010, 2009, 2008
cwtch* has also been recognised again for 2013/14 by both AA and Michelin.
AA Rosette Award – For Culinary Excellence 2013-2014
One Rosette Award, so pleased to have achieved this award for another year. This is what the inspectors had to say….
If your Welsh isn’t up to scratch, the name is pronounced ‘cutsh’ and it has all the cosseting connotations of hug, snug, and cosy. The restaurant lives up to its name as far as the ambience goes, with three small dining rooms spread over two floors, and done out with the pared-back simplicity of whitewashed stone walls, sturdy cross-beams and a mini-library of foodie books for diners to leaf through. The cooking takes a similarly restrained approach, leaving peerless Pembrokeshire produce to do the talking without unwelcome interference from trendy ideas or foams and froths. It’s clearly a formula that works, as the local following is loyal and keen for more: the place now opens for lunch, when soul-soothing Welsh lamb cawl, full of the goodness of cabbage, onion, carrot and swede, is served with Caerfai cheddar and granary bread. Turn up in the evening, and you might trade up to pan-fried sea bass with sauce vierge, cockles and samphire, and round things off with puddings that fly the Welsh dragon – sticky toffee bara brith pudding with vanilla ice cream, or dark chocolate Merlyn liqueur torte with berry compôte and raspberry sorbet.
Also awarded AA one rosette 2012-13, 2011-12, 2010-11, 2009-10, 2008-09
The Michelin Red Guide 2014
Popular, laid back restaurant; its name meaning ‘hug’. The three rustic dining rooms boast stone walls, crammed bookshelves and log-filled alcoves. Classical British dishes arrive in generous portions and service is polite and friendly.
Also listed in the Michelin Red Guides of 2013, 2012, 2011, 2010, 2009, 2008.