Sosban, the restaurant backed by Welsh international rugby players Stephen Jones and Dwayne Peel, is celebrating its first anniversary in business this month.
Located at the historic Grade II listed pump house on Llanelli’s north dock, the restaurant is already toasting a successful first year after being awarded two AA Rosettes by the AA Restaurant Guide.
Long-established for successfully recognising high-quality cooking at different levels nationwide, the Guide typically awards two AA Rosettes only to restaurants that meet ‘excellent’ criteria through aiming and achieving higher standards and better consistency, a greater precision in cooking and obvious attention to the selection of quality ingredients.
The 100-cover restaurant, has welcomed visitors, not just locally, but from all across the UK during its first year.
The restaurant, which employs 28 staff, is led by Kidwelly-born head chef Sian Rees. After leaving for London at an early age, Sian has worked for some of the UK’s Michelin starred and high-end restaurants, including Claridge’s, L’Esgargot and Galvin’s Bistro de Luxe.
Its general manager, Ian Wood, who himself was a head chef at Terence Conran’s Boundary in Shoreditch and previously opened Terrence Conran’s Almeida restaurant in Islington, puts the restaurant’s success so far down to its skilled chefs and use of only the finest produce.
He said: “The first year has gone really well and we have been overwhelmed by the support we have received from the local community, as well as those who have travelled from further afield to try our food. They have really embraced us as a destination restaurant that is affordable and has a family atmosphere, and we often see the same faces coming back for more.
“We pride ourselves on serving only the very best produce which is sourced locally as much as possible, such as Gower pork and Gower salt marsh lamb, Preseli blue stone lamb, as well as vegetables from E.H. Phillips farm in Llanelli. Sian’s brother in law is also a local seine net fisherman on the River Towy, and most of the fish served at the restaurant has been caught of the Welsh coast.
“What that means is, not only is our produce as fresh as possible, but we are supporting local farmers, fishermen and suppliers, while also cutting down on our carbon footprint.
“Our menu is updated regularly to coincide with seasons, but some of our more popular dishes over the past 12 months have included our lobster cannelloni, lamb tagine and warm chocolate mousse.
“We are honoured to have won not one, but two, AA rosettes in our first year and I’d like to thank our chefs who do such a fantastic job of making sure only the highest quality food is served, and that it’s made in Wales!”
Sosban takes its name from the Welsh folk song, Sosban Fach, perhaps best known for its association with the Scarlets rugby club.
The restaurant is located on Llanelli’s waterside in the newly refurbished pump house, originally built in 1900, that once provided hydraulic power for the neighbouring dock. When the docks were closed it became home to a string of light industrial uses before falling into disrepair and decay.
The redevelopment of the building was undertaken by Bendigo 9-10, a company formed by Wales and British Lions rugby internationals Stephen Jones and Dwayne Peel, Carmarthenshire businessman Robert Williams and Simon Wright, former editor of the AA Food Guide.
Ian added: “The history behind the building really adds character to the place, and I think that customers have really appreciated the unique surroundings while they are dining.
“Reaching our first anniversary seems like the perfect time to thank everyone who has supported us during the past year, and we hope to look forward to continued success in the future.”