Sosban, Llanelli

Un o’r bwytai diweddara i mi ymweld â nhw yn rhinwedd fy rôl fel un o feirniaid bwytai cylchgrawn Red Handed Magazine yw bwyty Sosban, Llanelli, a agorwyd yn 2011.

Ro’n i eisioes wedi profi cinio Sul gwych yno yng nghwmni fy nheulu ganol mis Mehefin, ar achlysur Sul y Tadau, Pen Blwydd Mam, ac i nodi cyfraniad fy chwiorydd i ras 10KM Llanelli- i gyd ar yr un diwrnod.

Roedd hi’n braf iawn felly cael dychwelyd ar nos Wener brysur yng Ngorffennaf i weld os oedd safon y bwyd a’r gwasanaeth cystal â’r tro cyntaf, ac fel y gwelwch chi o’r adolygiad canlynol (sydd i’w weld yn rhifyn cyfredol y cylchgrawn, Haf 2012), ces i ac fy nghyfeilles Kate Crockett bryd bwyd cofiadwy iawn.

*Ers cyhoeddi’r blog, dyfarnwyd Sosban yn Fwyty Gorau Cymru AA 2012-13.

Review: Sosban, Llanelli, Red Handed Magazine, Summer 2011

Just over an hour’s drive from Cardiff in the historic mining centre of Llanelli you’ll find one of Wales’ most exciting eateries. Located in a high-towered and sympathetically converted hydraulic power station at the heart of the rejuvenated North Dock, Sosban is a seriously stylish restaurant with a menu that’s guaranteed to please.

Opened last summer, the restaurant has a five star pedigree; not only
does Sosban count Wales and British Lions rugby internationals Stephen Jones and Dwayne Peel and the restaurateur Simon Wright among its backers, but together, chef Sian Rees and her partner, general manager Ian Wood, boast a CV that includes the names of some of London’s finest restaurants, including Terence Conran’s Boundary and Galvin Bistrot de Luxe.

Following a refreshing non-alcoholic cocktail on the stunning, sunset-friendly terrace overlooking the Millennium Coastal Path, we were led to our table in the centre of the main restaurant’s buzzing atrium to enjoy a delectable three course meal.

(Artist: Mike Jones, Pontardawe)

As a starter, the sweetly delicious lobster cannelloni was a feather light delight, while my partner’s grilled Atlantic prawns, cooked to perfection, were accompanied with a moreish garlic mayonnaise.

Both the Slow Cooked Pork Belly, braised cabbage with Madeira sauce and first rate Braised and Roasted Gower Salt Marsh Lamb, served with seasonal vegetables, were a masterclass in how to present modern Welsh cuisine to the world; not only succulent, with well-balanced flavours, but also deliciously melt-in-the-mouth.

A refreshing summer berry-filled gooseberry jelly with a dollop of crème fraîche and a faultless crème brûlée underlined the attention to detail that was evident throughout the meal and served as a welcome reminder that for fine Welsh dining with a modern flair, West is best.