Sosban

Sosban is one of the most innovative restaurants in Wales housed in a listed Victorian Pump House in Llanelli, 10 miles west of Swansea. Executive Chef, Andrew Sheridan, creates modern takes on British classics using locally sourced ingredients combined with bold flavours and cooked with flair and creativity. Andrew believes it's important that each dish tells a story and aims to connect diners with each dish either through memories, tastes or seasons - torched mackerel for example, is reminiscent of barbecuing fresh fish on the beach. He says "My philosophy is simple: I use the best possible ingredients to create dishes that emphasise seasonal flavours and excite the palate. Whether that's the freshest seafood, seasonal fruit and vegetables or the best quality meat, every item on the menu is meticulously sourced and each plate is designed to intrigue and excite our diners." The A La Carte menu features dishes such as Roasted Waygu Beef; Hay Baked Celariac smoked celeriac tea and celeriac textures; Yorkshire Mangalitsa Pork served with smoked beetroot and black pudding purée; and Orzotto with fermented vegetables and herbs. There are six- and nine-course tasting menus, with vegetarian versions of both available and featuring dishes such as Cod Five Ways, cabbage puree, salt and vinegar chips; and Pembrokeshire Goat, torched cucumber, caramelized goats cheese and wild garlic.