Review on Sosban
Sosban opened in 2011 in a grade II listed building, a circa 1900 pump house that used to provide hydraulic power to operate the dock gates in Carmarthenshire's largest town of Llanelli. The 90 foot stone tower is a local landmark, visible for miles around and the development of the building was undertaken by Bendigo 910, a company formed by Wales and British Lions rugby internationals Stephen Jones and Dwayne Peel, construction entrepreneur Robert Williams and restaurateur and food broadcaster Simon Wright. In fact the restaurant's name is a reference to the Llanelli Rugby club anthem, Sosban Fach.
The venue features a welcoming reception lounge with comfortable leather chairs and sofas and a main dining room with high ceilings, exposed brickwork, arched windows with sea views, slate flooring and wooden tables and chairs, overlooked by the open kitchen.
The restaurant is headed by an impressive team with Sian Rees in charge of the stoves, having previously worked at highly regarded restaurants such as Claridge's, L'Esgargot and Galvin's Bistro de Luxe and General Manager Ian Wood who was head chef at Terence Conran's Boundary in Shoreditch and the acclaimed Almeida in Islington. It is no surprise given the talent, that Sosban picked up the coveted AA Award of Restaurant of the Year for Wales 2012 - 2013.
The daily changing menu draws the best of the local larder as in a starter of lobster cannelloni, followed by a main course of slow cooked pork belly, braised cabbage and Madeira sauce or roast sea bass, artichokes and sorrel sauce. To conclude there are tempting desserts with warm chocolate mousse paired with pistachio ice cream or maybe a mixed berry cheesecake.
Sosban is also featured in: Michelin Guide, Good Food Guide, AA GuideRate this Restaurant
Restaurant Opening Times
Lunch: 12.00 - 2.45pm Wed-Sat (12.00 - 5.00pm Sun)
Dinner: 5.30 - 8.45pm Wed & Thu (5.30 - 9.30pm Fri & Sat)
Accepted credit cards
Visa, Master Card, American Express