- Rooms and Suites
- Celebrations & Events
- Guest Areas
- Friends & Suppliers
With a keen eye on local produce and a burning passion for Welsh cuisine, Paul Barnes is our talented Head Chef. Joining us on a mission to put Penally Abbey firmly on the map as one of the best places to eat in Pembrokeshire, he has been cooking since boyhood.
Paul's career as a chef began with 6 years training in the Royal Air Force. He was head chef at the reknowned Le Monde in Cardiff in the 1980s before becoming head chef and then operations manager at Cwrt Bleddyn Hotel and Spa. His passion for the sea and local fresh produce of the area eventually brought him to Pembrokeshire to seek a role that he could use to channel his love for seafood and the surrounding scenic countryside.
Since joining us he has created menu after menu that is inventive, interesting and that maximises the wonderful local suppliers that we are so fortunate to be using. Not only has he developed and finely tuned the delicious dishes that leave the kitchen but he has created a fantastic work ethic and team within the kitchen itself.
What do you like cooking the most?
Living by the sea we have a wealth of freshly caught fish and seafood. We source our supplies from Tenby Harbour and the quality and freshness is second to none. The choice of fish is endless, but monkfish and hake are favourites and are adaptable and versatile. They can be combined with many diverse flavours giving us the opportunity to create original and special dishes that are simply cooked but with defining flavours.
What else would you consider as the best current Pembrokeshire produce?
Pembrokeshire produces the first, early new potatoes in the country, that have a sweetness and flavour like no other. Locally sourced, they can accompany most dishes, but marry fantastically well with our local seafood. Other special products that we offer at breakfast here at Penally Abbey are the locally produced marmalades and honey. These are all handmade by Nick and Annette Tonkin of the award winning Coedcanlas. The marmalades are cooked in large copper pans, using whole oranges and lemons, and produced just a few miles north of the hotel overlooking the Cleddau estuary. The honeys are made by Nick's own bees. They have even created a Raspberry Jam especially for us at the hotel.
A relaxed ritual, where the most pressing matters are delicious homemade cakes and sandwiches, served with fine teas and coffees.Escape for the afternoon
This July we are offering anyone who books directly with us to stay on a Sunday night to have dinner on us!Book Now
A family gathering, special birthday party or simply a group of friends getting together?
Our Courtyard space is THE perfect place to hold any event, big or small.
The perfect gift for Christmas!
Why not treat someone special to a Penally Abbey Experience? From afternoon tea for two on the terrace, to a fine meal or luxury overnight stay, our gift vouchers are a treasure trove of little luxuries.Buy a gift
The hotel is family run which means our team at Penally Abbey simply makes the Boissevain family that much bigger. We feel that it is crucial that staff at Penally share the same vision and are passionate about what we are trying to achieve.Join the team!
From wonderful food to live jazz, our special New Year's Eve packages are the ideal way to celebrate in style.Celebrate 2016