The story
Blas serves modern British cooking at Twr y Felin Hotel, Ffordd Caerfai, St Davids, Pembrokeshire, SA62 6QT. The restaurant holds 3 AA Rosettes for culinary excellence (2026), and the menu is built around the produce of West Wales.
Sam Owen leads the kitchen, which The Good Food Guide describes as artfully conceived cooking with original combinations of quality ingredients and a sharp eye for presentation. The British kitchen here draws on food grown, raised, caught and foraged across the St Davids Peninsula. Dishes change with the seasons, so the menu you read on one visit may not appear on the next.
The Good Food Guide cites Solva crab with swede, chicken skin and chervil, and venison served with black pudding, beetroot and blackcurrant. Monkfish arrives with curried mussels, parsnip and a caper and raisin purée. Guests in recent reviews single out the smoked eel starter and the stone bass and lamb mains. For dessert, the kitchen has offered chocolate ganache with passion fruit, salted crumbs and banana and miso ice cream.
Twr y Felin began as a working windmill in the early 19th century and is now a boutique hotel. The dining room is lit low and hung with contemporary artworks. The wine list is supplied by Justerini & Brooks, and it offers a good range of bottles under £40.
Recognition
Ambience
Details
History
Standing proud on the northwest Pembrokeshire peninsula, the Twr-y-Felin (Milltower) hotel was a working windmill when it was built in the early 19th century. It's now been restyled as a boutique hotel, with a sultrily lit dining room hung with an extensive collection of contemporary artworks. It makes an apposite setting for the artfully conceived modern cooking of Sam Owen, where the distinguishing features are original combinations of quality ingredients and a fine sense of on-plate aesthetics. Solva crab is teamed with swede, chicken skin and chervil as one possible opener, to be followed perhaps by venison with game-friendly accompaniments in the shape of black pudding, beetroot and blackcurrant. An alternative route might be to open with a serving of charred onion with hazelnuts, Parmesan and thyme, before heading seawards with monkfish and curried mussels, presented alongside parsnip and a sweetly biting caper and raisin purée. Savoury notes inform ingenious dessert compositions such as chocolate ganache with passion fruit, salted crumbs and banana/miso ice cream. Featured wines head up a list supplied by Justerini & Brooks that makes a commendable effort to find plenty of decent choice below £40.
3 Rosette Award for Culinary Excellence
Location
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