Every memorable meal begins long before it reaches the table.
At Blas Restaurant, every menu is thoughtfully curated by Head Chefs Dan and Gareth, with ideas and inspiration shared across the entire kitchen team. Together, they create dishes that celebrate the very best of Pembrokeshire, allowing the seasons to guide the menu and letting exceptional local ingredients take centre stage.
By working closely with local growers, fishermen and producers, every ingredient is chosen with intention. It’s a philosophy that not only supports our local community but ensures every plate reflects the landscape that surrounds us.
FRESH FROM SOLVA HARBOUR
For Dan and Gareth, seafood doesn’t get much better than lobster and crab landed just two miles from our kitchen.
Working closely with Jonno in Solva Harbour means the chefs receive fresh deliveries of lobster and crab, often caught that very morning. Once it arrives at Blas, the team carefully prepares each shellfish ready for service, allowing its natural sweetness and freshness to shine.
Because the menu is guided by the day’s catch rather than expectation, these dishes are often available in limited quantities. It’s a decision the chefs make intentionally, choosing quality over consistency and allowing nature to dictate what’s on the menu.
A TASTE OF PEMBROKESHIRE
Few ingredients are as synonymous with Pembrokeshire as its famous new potatoes.
Known across the UK for their distinctive flavour and exceptional quality, they’re a seasonal staple that deserves a place on our menu each year. Served alongside dishes from our grill menu and available as a side with our à la carte selection, they offer a simple yet delicious reminder that the finest ingredients often need very little to shine.
THE FINISHING TOUCH
Sometimes it’s the smallest ingredients that make the biggest difference.
That’s why we’re proud to work with Green Up Farm, a Pembrokeshire-based indoor farm producing exceptional microgreens and herbs. Grown just a short distance from our kitchen, these vibrant greens are packed with flavour, colour and freshness.
Whether adding a delicate peppery note, a burst of freshness or the final flourish to a beautifully plated dish, Green Up Farm’s produce features across both our lunch and dinner menus, bringing every plate to life.
CELEBRATING THE COAST
Sustainability plays an important role in every menu at Blas, making Câr-y-Môr a natural partnership.
As Wales’ first regenerative seaweed and shellfish farm, they supply the restaurant with exceptional cockles and mussels harvested from the waters surrounding the St Davids peninsula. Dan and Gareth value not only the outstanding quality of the shellfish but also the care taken to protect and enhance the marine environment they come from.
Câr-y-Môr also supplies seaweed to St Davids Old Farmhouse Brewery, where it’s used to create the much-loved Crew Kelp Lager—a refreshing local beer that’s become a firm favourite on our bar, particularly during the summer months.
More Than Local
Choosing local ingredients isn't simply about where they come from—it's about celebrating the people behind them.
Every plate that leaves the kitchen is the result of countless hands, shared passion and an appreciation for the remarkable produce on our doorstep. That's what we mean by ingredients with intention.
