Fairyhill

Elegant country house dining with a contemporary edge and innovative use of local bounty

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Good restaurants are often born out of the passion of the owners. Andrew Hetherington and Paul Davies of Fairyhill are dedicated foodies and it’s no real surprise to find that the restaurant at their charming country house hotel has long been regarded as one of the best in Wales. Paul oversees the kitchen and has developed a nicely balanced style with a welcome commitment to the use of local produce in dishes like loin of Gower venison with braised chicory, red wine and juniper or a typically inventive savoury of apple and Llanboidy cheese rarebit.

Couple all this with delicious views across the grounds and an exceptional wine list that has picked up a cupboard-full of awards and you have a recipe for a very special meal.

Staying at Fairyhill

from 12.30pm

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