Named after the edible variety of seaweed which grows in abundance around the Pembrokeshire coast, the kitchen will be headed up by executive head chef Simon Crockford
Dulse’s menu will draw inspiration from the Milford Haven restaurant’s waterfront location with a menu that will feature locally-sourced seafood, seasonal vegetables and dulse itself. Dishes will include starters such as chicken, leek and Snowdonia cheese croquettes with curry sauce and Llaeth Y Llan yoghurt; and Pembrokeshire salt and chilli cauliflower wings; with mains such as market fish in Tenby Harbour beer batter; and sweetcorn and asparagus risotto with samphire and peas.
“As a proud Pembrokeshire boy, I’ve always championed the great food to be found in this part of the country,” says Crockford.
“Working with local producers and meeting the farmers and the fishermen who will be supplying the restaurant has been a dream come true.
“I am delighted to offer diners the chance to enjoy the freshest quality, seasonal produce from Pembrokeshire. We’ve created an exciting menu, inspired by the land and the coastline of West Wales, which not only complements the picturesque views of Milford Waterfront but also adds to the ambience at dulse.”
Crockford, who was named Wales National Chef of the Year in 2017, has previously helped devise several dining concepts for the Celtic Collection
Tŷ Hotel Milford Waterfront will have 100 bedrooms and is part of the Celtic Collection’s growing portfolio of Tŷ Hotels. It will open in the spring.