It was a pleasure to recently attend a special seven course tasting menu at the JT Abergwaun Hotel with special chef guest Jack Luby, star of TV Show Below Deck Mediterranean.
Our team enjoyed a delicious array of food, crafted by a team of supremely talented chefs - led by Daniel Jones. To accompany each course was a glass of luxury wine, providing an incredible dining experience in the venue's prestige restaurant.
The moment you enter the Abergwaun Hotel you are immediately struck by the elegance of the interiors which exude class. The beautifully lit walls and tables give a golden glow to the room that manages to feel both intimate and majestic simultaneously.
The night began with a delightful selection of canapés with Welsh ingredients and Asian influences. The "Pembrokeshire new potatoes and keta caviar" dish was an immediate hit for me, with the menu keeping the delicious scallop as a fantastic surprise to start the night. The "Welsh beef tar tare, radish and charcoal" was an inspired take on a culinary classic, taking the form of a spring roll with a lovely meatiness and a mustardy heat. The "Spring herb tea and spring onion welsh cake" provided the perfect palette cleanser ready to begin the starters, washing back the canapés with a herbaceous freshness.
The canapés undoubtedly set the tone and gave us an insight in what was to come, with subtle but powerful flavours and a combination Welsh and Asian influences.
This was once again evident with the first starter, with the menu describing "Local crab & cured salmon, asian flavours" as "inspired by Jack's travels from Asia to Pembrokeshire". Along with the fantastic crab croquet and wonderful smoked salmon were some gels and pickled veg providing sweetness and sharpness in a delicately creative way.
To follow was "Chanterelle, spelt ragout, chicken wing and asparagus" - a truly incredible dish that blew me away with its flavours. Having not tried spelt ragout before, I was amazed by the intense flavours and lovely textures similar to a rich risotto. The crispy "chicken wing" balls were a revelation, juicy and tender, delicious dipped in the accompanying spelt. Although the dish was crafted with elegance, the flavours reminded me of incredible snack/comfort food - I could have happily taken home and eaten a bag full of the chicken balls.
For main, I opted for the "Line-caught seabass and local lobster raviolo" which even as a self-confessed seafood lover was a difficult decision with my favourite meat, lamb, being the alternative. The dish was everything I wanted it to be, with perfectly cooked fish and pasta accompanied by a knockout bisque rich in flavour. I also got to try a bit of my colleague's lamb and sauce (for which I was very grateful!) - incredible flavours with a sauce that tasted like the best BBQ spare ribs I had ever eaten.
The cheese course was certainly like nothing I had ever tried before with "Per las tart, white chocolate and apple balsamic" - as a lover of Welsh cheese it was great to see one of my favourites on display and as a foodie it is always great to be challenged by new combinations.
The pre-dessert was "Citrus fruit cocktail, thai curry tuile and basil" taking its job as a palette cleanser very seriously! Fresh, citrusy flavours but with the surprising heat from the thai tuile giving an unexpected kick.
Then for dessert, "Banana, peanut, caramel, 'Skill'" - a proper sweet delight bringing an elegant delivery to childhood favourite flavours of banana and chocolate desserts.
To finish, a delightful tray of seaside-inspired treats, perfect to munch on in snacky fashion. My particular favourites were the milk and white chocolate swirls along with the mini macaroons.
It was great to be able to talk to Jack Luby to talk about his inspirations and his work afterwards. A humble and approachable chef who clearly holds his friend Daniel Jones in extremely high regard.
It was my second time dining at the JT Abergwaun having previously enjoyed a Valentine's meal there earlier this year, but it certainly won't be my last. For my money, it's the best food in Pembrokeshire with chef Dan, his partner Lois and their team doing an incredible job to provide an excellent dining experience. If you haven't been there yet, be sure to book a meal soon - it's more than worth the journey.
Photo Gallery (click to view in full)
