The story
Blas Restaurant in St Davids occupies a striking early nineteenth-century windmill now operating as the Twr y Felin Hotel. Modern British cooking takes centre stage here, guided by chef Sam Owen and set within a sultrily lit dining room adorned with contemporary artworks. Recognised with a Good award in the 2026 Good Food Guide, the kitchen prioritises original ingredient pairings over heavy tradition.
The culinary approach draws directly from the Pembrokeshire coast and surrounding hedgerows. Solva crab arrives alongside swede, chicken skin and chervil, while venison follows with black pudding, beetroot and blackcurrant. Smoked eel starters and stone bass mains appear consistently among guest favourites, illustrating how modern British cuisine adapts to the immediate landscape.
Dinner runs between six and eight o'clock during the warmer months, offering a relaxed pace for savouring each course. The Justerini & Brooks supplied wine list focuses on accessible selections below forty pounds, complementing menus that shift with seasonal availability. Guests often linger over chocolate ganache paired with passion fruit and banana miso ice cream before settling their tabs.
Recognition
Ambience
Details
History
Standing proud on the northwest Pembrokeshire peninsula, the Twr-y-Felin (Milltower) hotel was a working windmill when it was built in the early 19th century. It's now been restyled as a boutique hotel, with a sultrily lit dining room hung with an extensive collection of contemporary artworks. It makes an apposite setting for the artfully conceived modern cooking of Sam Owen, where the distinguishing features are original combinations of quality ingredients and a fine sense of on-plate aesthetics. Solva crab is teamed with swede, chicken skin and chervil as one possible opener, to be followed perhaps by venison with game-friendly accompaniments in the shape of black pudding, beetroot and blackcurrant. An alternative route might be to open with a serving of charred onion with hazelnuts, Parmesan and thyme, before heading seawards with monkfish and curried mussels, presented alongside parsnip and a sweetly biting caper and raisin purée. Savoury notes inform ingenious dessert compositions such as chocolate ganache with passion fruit, salted crumbs and banana/miso ice cream. Featured wines head up a list supplied by Justerini & Brooks that makes a commendable effort to find plenty of decent choice below £40.
3 Rosette Award for Culinary Excellence
Location
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