The Fernery Restaurant

A Sanctuary for Seasonal Welsh Cuisine

The Fernery occupies a distinctive place within the culinary landscape of Pembrokeshire, operating as an intimate fine dining establishment that serves feeling, flavour, and a sense of place. Housed within the Grove of Narberth complex near Molleston, the restaurant draws inspiration directly from its rolling Pembrokeshire setting. Executive Chef Douglas Balish leads a quietly masterful kitchen team that crafts bold, thoughtful cooking rooted in the region's finest ingredients. The restaurant's philosophy centres on celebrating Welsh produce through menus that move with the seasons, ensuring that every plate tells a story grounded in local terroir and culinary passion.

The Fern as Philosophy

The restaurant's name and visual identity draw from the wild ferns that adorn local Pembrokeshire hedgerows and woodland, serving as a simple yet profound symbol of the establishment's commitment to using the best available local ingredients. This aesthetic choice reflects a deeper dedication to authenticity and place-based dining. Every aspect of the Fernery has been hand-picked, from the intimate setting to the carefully considered service, with nothing overlooked in the pursuit of a truly crafted dining experience. The restaurant's approach emphasises slow dining—an invitation to savour, share, and connect through food that is generous, grounded, and guided by genuine passion.

Kitchen Gardens and Daily Harvest

A defining feature of the Fernery is its own kitchen gardens, from which fabulous vegetables and herbs are picked daily. This direct connection between garden and plate allows Chef Balish and his team to work with ingredients at peak freshness and flavour. The seasonal nature of the menus reflects the natural rhythms of Welsh agriculture, ensuring that diners experience produce in its most vibrant form. This farm-to-table approach extends beyond mere ingredient sourcing; it represents a philosophical commitment to understanding and respecting the land that sustains the restaurant.

Intimate Dining for Discerning Palates

With only 34 seats, the Fernery maintains an atmosphere of exclusivity and intimacy that encourages genuine connection between guests and the culinary experience. The restaurant operates on a tasting menu format, typically offering five or seven courses, allowing Chef Balish complete creative control over the progression and presentation of each meal. The wine list is noted for its excellent depth and thoughtful curation, with sommelier support available to guide pairings. This structured approach to dining transforms the meal into a curated journey rather than a simple transaction, with each course designed to build upon the last and leave a lasting impression.

Welsh Hospitality and Seasonal Rhythm

The restaurant's service philosophy emphasises warm Welsh hospitality delivered with quiet confidence. Open for dinner Wednesday through Saturday, with lunch service available on Saturdays, the Fernery operates within a deliberately limited schedule that allows the kitchen team to maintain exceptional standards and focus on quality over volume. Seating times run from 6:30 PM to 9:00 PM for dinner service, with Saturday lunch available from 12:30 PM to 3:00 PM. This measured approach to operations reflects the restaurant's broader commitment to mindfulness and intentionality in every aspect of the dining experience.