Blue oceans and sunset skies…
Inspired by the fresh seafood, drifting seaweed and sparkling tides of his Pembrokeshire childhood, Executive Head Chef Simon Crockford is the heart and soul behind dulse.
An edible variety of seaweed that grows abundantly around the coast of Pembrokeshire, dulse is bursting with ‘umami’ flavour and can be eaten raw or dried, making it a versatile ingredient for our menu, as well as providing the inspiration for our restaurant’s unique name.
Serving up pure freshness from the Pembrokeshire coast and countryside, and championing the highest quality local produce, this vibrant new must-try destination aims to create memorable dining experiences that emulate the coastal sights, sounds and sensations of this beautiful part of the world.
