Readers continue to sing the praises of cwtch, the well established restaurant on St Davids main street, relieved that since being taken over by Jackie and John Hatton-Bell in May 2013, nothing has changed. Andy Holcroft continues to head the kitchen and his unfussy menus produce some very good things to eat indeed. The style is simple, seasonally aware and looks to the locality for ingredients, but also mixes influences in true modern British style. Mulligatawny soup with root vegetables, red lentils and yogurt dressing rubs shoulders with scallops served with chorizo, pea puree and chervil, while perfectly timed lemon sole (teamed with Penclawdd cockles, laverbread, smoked bacon, oatcake and mornay sauce) lines up alongside slow-braised shoulder of Welsh lamb with fondant potato, salsa verde and red wine gravy. To finish, the oft-reported iced raspberry soufflé hits the right note.