Sosban is one of the most innovative restaurants in Wales housed in a listed Victorian Pump House in Llanelli, 10 miles west of Swansea. Executive Chef, Andrew Sheridan, creates modern takes on British classics using locally sourced ingredients combined with bold flavours and cooked with flair and creativity.
Andrew believes it’s important that each dish tells a story and aims to connect diners with each dish either through memories, tastes or seasons – torched mackerel for example, is reminiscent of barbecuing fresh fish on the beach. He says “My philosophy is simple: I use the best possible ingredients to create dishes that emphasise seasonal flavours and excite the palate. Whether that’s the freshest seafood, seasonal fruit and vegetables or the best quality meat, every item on the menu is meticulously sourced and each plate is designed to intrigue and excite our diners.”
The A La Carte menu features dishes such as Roasted Waygu Beef; Hay Baked Celariac smoked celeriac tea and celeriac textures; Yorkshire Mangalitsa Pork served with smoked beetroot and black pudding purée; and Orzotto with fermented vegetables and herbs. There are six- and nine-course tasting menus, with vegetarian versions of both available and featuring dishes such as Cod Five Ways, cabbage puree, salt and vinegar chips; and Pembrokeshire Goat, torched cucumber, caramelized goats cheese and wild garlic. Puddings include surprises like Cheddar cheese, custard slice, Sosban honey mead or Caramelised Pineapple, coconut mouse and coriander
“Food to me, is one of the most beautiful things we can do to connect with nature in a variation of ways. It’s not just about the food we forage on the beach or the best quality meat and vegetables we source, it’s about bringing what we source and turning it into memorable food.
“When it comes to creating menus, my philosophy is simple; I use the best possible ingredients to create dishes that emphasise seasonal flavours and excite the palate.
“Whether that’s the freshest seafood, seasonal fruit and vegetables or the best quality meat, every item on the menu is meticulously sourced and each plate is designed for a memorable dining experience.
“Sosban’s menu offers a modern, artistic twist on dishes that both intrigues and excites our diners.”
Andrew Sheridan, Executive Chef
Sosban’s menus offer an outstanding culinary experience for guests, with a focus on fresh produce of the highest possible quality,
flavour and balance to create world-class dishes.
Carefully chosen wine pairings to complement all dishes are also available.
01554 270 020
Wed – Sat : 11.00 am till
Sun : 11.00 am - 6.00 pm
Lunch: Wed – Sat : 12.00 noon - 3.00 pm
Dinner: Wed - Thu : 5.30 pm – 9:00 pm
Dinner: Fri - Sat : 5.30 pm – 09:30 pm
Open 7 days a week Monday - Sunday from:
Monday 17th December to Monday 31st December
Closed Christmas Day and Boxing Day.