The story
Tucked inside the Grove of Narberth, Fernery is a place where flavour, feeling and place come together. Led by Executive Chef Douglas Balish and a quietly masterful team, the restaurant takes pride in the stories told through food, drink and warm Welsh hospitality. Menus move with the seasons and celebrate the best of Welsh produce, brought to life with bold cooking, thoughtful pairings and a touch of joyful creativity.
Balish, originally from Ayrshire, joined Grove of Narberth in 2019 after earning a Michelin star at the Tudor Room in Surrey. He leads a close-knit brigade that includes Head Chef James Greatorex, whose previous experience includes a stint at the world-renowned Fat Duck. Their cooking is contemporary, bold and precise — balancing technique with a deep respect for the ingredient.
Fernery’s tasting menus, available in five- or seven-course formats, are rooted in Pembrokeshire’s landscape. Expect dishes that showcase Câr-y-Môr lobster, Meat Matters beef, and vegetables from the hotel’s own kitchen garden, picked only hours before service. The restaurant also offers dedicated vegetarian, vegan and pescatarian tasting menus, alongside a non-alcoholic pairing developed by Head Sommelier Cathryn Bell and Chef Balish.
Cathryn Bell, named Sommelier of the Year at the 2026 AA Restaurant Awards, leads a wine list that has earned AA Notable Wine List recognition. The bar menu, featuring a cocktail journey through Welsh landscapes, further anchors the experience in a strong sense of place.
Fernery holds 4 AA Rosettes and has been recommended by the Michelin Guide, which describes it as “a proudly Welsh place, with a tasting menu that showcases the best produce the locale has to offer.” This distinguished modern cuisine destination offers generous, grounded dining — a place to slow down, savour, and connect.
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