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Introducing Our Suppliers

Our commitment to Black Pool Mill goes beyond respecting the history and beauty of the building we are painstakingly restoring and renovating. We’re being equally vigilant about restoring the environment around the mill to create a haven for flora and fauna to thrive. This philosophy also extends to the food we create at the Mill. 

Pembrokeshire has rich, fertile soil and is warmed by the Gulf Stream, giving a longer growing season than other parts of the country. This unique microclimate also means that many crops are early, such as the famous Pembrokeshire new potatoes, and we can enjoy a wider variety of vegetables, such as local asparagus when it is available. The county’s agriculture historically drew the Normans to the area, because it had ‘great plentie’ of corn and cattle, and it is still one of the most fertile counties in Wales.

We have picked our suppliers for their ability to strive to bring us top quality local produce with excellent provenance. Our beef is all from farms in Pembrokeshire, Camarthenshire and Ceredigion and one seasonal recipe you can look forward to is Pembrokeshire beef cheeks slowly braised in red wine and served with parsnip puree and crispy shallots.

Welsh lamb will, of course, be on the menu and ours comes from our trusted local butcher AJ Rees in Narberth. One seasonal recipe currently on the menu is pan-fried lamb’s liver in a creamy Penderyn whisky and tarragon sauce.

Penderyn may be from the Brecon Beacons, but we’re prepared to go a little further afield when we need to, to bring our guests the very best. However, some of our recipes, such as Welsh Rarebit, will use Bluestone Ale brewed at Tyriet Farm near Newport, Pembrokeshire and named for the famous stones from the Preseli Hills.

Our plentiful seas and shores will be well-represented on the Black Pool Mill menu. When they are in season, we will offer fresh crab and lobster, as well as mussels and laver, the seaweed delicacy. Our chefs have even developed a tempting Bouillabaisse to celebrate the rich variety of fish and seafood available to us. 

We also have a team of foragers who will add to our fresh seasonal ingredients. One seasonal dish that’s sure to intrigue is local free-range organic corn-fed chicken stuffed with nettles and served with a pea and asparagus risotto. A short-lived but outstanding sweet treat is foraged elderflowers turned into crisp, light fritters and served with Brecon honey ice cream. Our ice cream from Mario’s reflects Wales’ vibrant Italian community that has given us a tradition of wonderful Italian cuisine, including ices and coffee.

The flavour of Wales is evident in our dessert menu as well. You can round off your meal with Welsh amber pudding, a tart created from locally made marmalade and homemade custard, served with Pembrokeshire cream. Or a rich, brandied bread and butter pudding made of traditional Welsh bara brith (a fruited tea bread), served with homemade custard from local free-range eggs, cream and milk.

We’re striving to create an environment that celebrates the unique history and beauty of this building and its grounds. So we’re developing seasonal menus that showcase the best ingredients, to give our guests an experience they will remember.