Chef: Andrew Sheridan
Andrew Sheridan is an up and coming chef who represented Wales on Great British Menu in 2018 and was branded ‘the maverick chef’ for his unconventional approach. He scored a couple of 10s from Paul Ainsworth and the other judges.
Sosban is housed in striking Victorian Pumphouse close to the sea at Llanelli. Since he arrived in autumn last year, he’s transformed the food leading on tasting menus which play with intriguing flavours, textures and temperatures.
Sosban is one of the most exciting restaurants in Wales. Andrew and his team create menus that connect diners with each dish either through memories, taste or seasons. Andrew cooks with flair and imagination, combining bold flavours with intriguing textures and temperatures to create a memorable experience all served in a relaxed environment.
Andrew believes that each dish should tell a story - torched mackerel for example, is reminiscent of barbecuing fresh fish on the beach. He says “My philosophy is simple: I use the best possible ingredients to create dishes that emphasise seasonal flavours and excite the palate. Whether that is the freshest seafood, seasonal fruit and vegetables or the best quality meat, every item on the menu is meticulously sourced and each plate is designed to intrigue and excite our diners.”
Sosban is becoming renowned for its four- and seven-course tasting menus (with vegetarian versions). The menu features some of Andrew’s signature dishes such as Cod Five Ways, cabbage puree, salt and vinegar chips; and Pembrokeshire Goat, torched cucumber, caramelised goats cheese and wild garlic and his elevated apple rice-pudding made famous when it scored 10 points from judges on the Great British Menu.
