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‘I’ve done a lot of research about food and I try to put out every dish I make as 51% raw and I work hard to do to that. I haven't put a name to my style of food as such but I use a lot of natural ingredients like soys, tofu and miso. I also ferment, pickle and preserve a lot of my ingredients. I try and forage as much as I can such as seaweed from Freshwater West, sea vegetables from Lawrenny and berries, apples, herbs and vegetables from the gardens here at Penally or from Lucas and Melanie’s garden along the coast from here. My menus are based on smaller portions but intense carefully considered flavours. I am excited about this new chapter at Penally Abbey Hotel as Pembrokeshire doesn’t have this kind of food at the moment and I think it will fit nicely with this beautiful location. The hotel is fantastic and its ethos is focused around relaxed, informal luxury which suits my food. I want to take the restaurant to the same level as the hotel and am looking forward to 2018 here in Pembrokeshire.’
Jerry Adam is 28 years old and although originally from Rutland, is a converted Welshman.
His culinary career began whilst still in school where he began washing up in a Michelin starred pub called the Olive Branch. Since then he has worked for two Michelin starred restaurants, Ynyshir Restaurant under Gareth Ward and the Bath Priory under Sam Moody. His successful career has also included working at Llangoed Hall with Nick Brodie as well as the esteemed Queensbury Hotel in Bath. He took his first Head Chef position at the age of 26 at the Swan at Hay Hotel where he gained 2 AA rosettes for the restaurant within the first three months.
In July 2017 he took the position of Head Chef at Penally Abbey Hotel in Pembrokeshire and gained 2 AA Rosettes for the hotel in November 2017. Here, he plans to focus on locally sourced, fantastic quality ingredients to illustrate the potential that the county has to offer. The menus will take diners on a culinary journey to showcase what he has learnt from the very talented chefs he has worked with throughout his career to date.
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Biff or Maud:
Dinner is a special and unique experience which revolves around the finest local Pembrokeshire produce and intense, perfectly paired flavours. From the foraged seaweed of Freshwater West to homegrown vegetables, herbs and salad, all our menus revolve around the best seasonal ingredients we can get our hands on.find out more
A relaxed ritual, where the most pressing matters are delicious homemade cakes and sandwiches, served with fine teas and coffees.Escape for the afternoon
Breakfast is as fresh and tasty as it gets at Penally Abbey. Packed with local produce and big breakfasts made fresh to order.Lazy mornings...
Our delicious Sunday lunch menu will be available for the last time this Summer in celebration of Father's Day on Sunday 17th June!Father's Day
Find out more about our Head Chef Jerry Adam.Meet Jerry
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.
Sundays at Penally are a cosy, friendly affair. Relax and enjoy locally sourced, fantastic quality produce overlooking the sea.See the Menu...
Meet Biff and Maud our lovely hotel dogs. We know how difficult it can be to holiday with a hound in tow, so we offer a selection of best-in-show dog-friendly rooms.Dog-friendly Rooms
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