From Our Editors
The Grade II-listed building, originally built to house a dock pumping engine, hosts one of the shining stars of Wales culinary scene. Sosban, under the direction of executive chef Andrew Sheridan, has been awarded a place in the Michelin Guide 2018 and two AA Rosettes for its hospitality and original flavours. The building itself retains exposed brickwork and oak-beamed ceilings, contrasting the sophistication of the food with the simplicity of the decor. The large menu, prepared by the BBC Young Chef of the Year semi-finalist who also competed on the Great British Menu in 2018, offers the patrons modern and intriguing dishes, like hay-baked celeriac. Sweet and savoury accompaniments abound, alongside a rich wine list, ready to be added to the meal chosen. For those undecided, the restaurant prepared a six- and nine-course tasting menus, available in standard and vegetarian options.