The Kitchen Range
As you may not be too keen on doing your cooking yourself every day of your holiday, we have available a choice of excellent home-cooked meals - listed below. A menu for these will be sent with acknowledgement of your booking.
Annie Owston, our chef, used to run a restaurant with her sister in Cardiff in the seventies. In the eighties and nineties, after moving to Pembrokeshire, she ran her own successful restaurant in Freystrop.
Having retired from the restaurant business, Annie kept her hand in: giving cookery demonstrations and courses, catering at weddings and parties, relief-cheffing, and working in a local delicatessen (and that is were we met her for the first time).
Apart from her love of cooking, Annie loves Pembrokeshire, walks every day and reads a lot. Her other great passion is opera and she thinks nothing of travelling abroad to see a great performance.
In her cooking, she always uses fresh, local ingredients. She procures her fish from Milford Docks and gets her meat from a local butcher. She is an experienced forager. She also regularly raids friends' vegetable plots, with their permission of course.
If you have an allergy, she can usually cater for you as well. Let us know and she can quote for the required dishes.
If you have a family or friends gathering and would like to have specific dishes prepared for a larger group, just let us know well in advance and Annie will be able to quote for those as well.
Traditional hearty Welsh soup of lamb, vegetables, and parsley.
Soup of the Season
Seasonal vegetables, slow cooked in chicken stock, and pureed.
Minced beef topped with mashed potatoes.
Chicken, mushrooms and onions in a wine and cream sauce topped with flaky pastry.
Welsh lamb, slow cooked with onions, carrots, celery and cannellini beans.
Pasta layered with bechamel and bolognese sauce, topped with parmesan cheese.
White fish, salmon and prawns in a white wine sauce, topped with mashed potato.
Made with smoked fish, potatoes and onions, accompanied by parsley sauce.
Seasonal vegetables layered with pasta, bechamel, tomato sauce and parmesan cheese.
Spicy Chick Peas
Chick peas cooked with fresh chillies, onions, garlic, green ginger and Indian spices.
Layers of potato and onion, baked with a light meat stock.
Gratin of Vegetables
Cauliflower, carrots and peas in a cheese sauce.
Portion of Basmati Rice.
Bramley apple, sugar and sweet spices in shortcrust pastry.
Butterscotch flavoured sponge with salted caramel sauce.
Cream cheese, white chocolate, cream and lime on a biscuit base.
Boudoir biscuits, coffee, liqueur and mascarpone cheese.