A family-run boutique hotel in Pembrokeshire is to open its new restaurant at the end of week, rounding off a wider four-year renovation project across the property.
Penally Abbey in the village of Penally was acquired in the summer of 2014 by the Boissevain family and has since been extensively refurbished into an 11-bedroom boutique hotel.
Now the owners are gearing up to launch its new restaurant Rhosyn after a three-week restoration project and an investment of £30k.
Planning for Rhosyn began in November 2018, with owners Lucas and Melanie driven to create a place for locals, as well as guests visiting the area.
The new restaurant will open its doors on Friday and is headed up by chef Richard Browning, former senior sous chef at Chewton Glen. Prior to this he was working at the 3 Michelin star Inn at Little Washington in the US and the 2 Michelin star Landhaus Bacher in Austria.
On joining the team at Penally Abbey in September 2018, Browning retained the hotel’s 2 AA Rosettes within his first few months of arrival and now is determined to develop the reputation of Rhosyn in Pembrokeshire and beyond.
Lucas said: “Creating the concept of Rhosyn has been a fantastic family affair and the missing part of the jigsaw in what has been an on-going project. We hope that Rhosyn will be subtly different to other restaurants in the area and will serve to complement the already thriving dining scene in both Tenby and Pembrokeshire as a whole.”
Penally Abbey has kept costs to a minimum by utilising the skills available in house, from the interior design to the branding and marketing.
Melanie worked with Woodchip and Magnolia to create a bespoke woodland mural wallpaper that goes around the entire restaurant. Melanie and Lucas also spent time visiting antique fairs in the UK to source furniture for the new venture.
Son Jacques completed the branding and photography for the hotel using his experience as a graphic designer.