Coastal Foraging

The St Davids Peninsula offers a rich meeting point of land and sea, where windswept cliffs, salty marshes and hidden coves provide a natural pantry for foragers. Along the shoreline, samphire, sea purslane and coastal herbs thrive in the briny air, while the hedgerows and fields inland yield wild berries, edible flowers and aromatic greens. Together, they create a uniquely Welsh larder shaped by Atlantic weather, rugged geology and centuries of traditional gathering.

Drawing from this wild meeting of land and sea, Blas Restaurant finds its inspiration in the raw, elemental flavours of the St Davids Peninsula, weaving foraged shoreline plants, hedgerow herbs and field-grown Welsh produce into dishes that reflect the spirit, terrain and traditions of Pembrokeshire’s coast.

At Blas, these coastal and countryside ingredients shape dishes that feel deeply connected to place, sea herbs brightening local fish, foraged greens adding texture and aroma to slow-cooked Welsh meats, and seasonal hedgerow finds bringing subtle, natural sweetness to desserts. Each plate becomes a reflection of the peninsula itself, combining technique with the raw character of the foraged ingredients that define Pembrokeshire’s landscape.