Hanson at The Chelsea Restaurant - Swansea

Andrew Hanson moved from his celebrated restaurant by Swansea Marina to open this new enterprise a stone's throw from the hubbub of Wind Street. Inside, it is intimate and cosy, with a wood-panelled walls and a bistro feel.

A blackboard of fish specials proves that Hanson still cultivates his passion for seafood, and the day's choice might range from sea bass with spicy vegetables and saffron rice or cod wrapped in pancetta with black pudding and bacon to fillet of hake with parsley and lemon butter.

His repertoire also runs from confit duck terrine with caramelised peaches or goats' cheese and porcini tortellini to fillet of Welsh Black beef with horseradish béarnaise sauce and pork loin with leek fondue and grain mustard sauce.