Food for thought- The food served at Grub Kitchen takes influence from a huge variety of different culinary styles. From modern classics, to mind-blowing flavour combinations, all with a distinct and inviting presentation style, there is truly something for everyone. Whether you want to try our innovative edible insect sides and fully-fledged entomophagic dishes now hailed as the ‘next big thing’, or desire more conventional fare, Grub Kitchen will ensure you leave with not just a full belly, but a full mind too. Pembrokeshire’s great produce is always given an interesting and creative twist. World food flavours and subtle spicing encourage big, bold flavours, whilst always letting the fine flavours of the natural ingredients speak for themselves. Our food is always seasonal, sustainable and local. If you would like an idea of what to expect when you visit Grub Kitchen, please select from our sample menus.

Grub Kitchen Sunday Lunch Menu

Sunday lunch menu

Roast leg of Bug Farm lamb and crispy lamb breast with salsa verde and a red wine, mint and lamb jus

Bug Wellington- Chestnuts, mixed bugs, wild mushrooms and nut roast, with spinach and butternut squash wrapped in cricket crepes, puff pastry and served with a green peppercorn and brandy sauce

Jerusalem artichoke and butterbean bourguignon topped with smoked paprika, lemon and coriander polenta cakes and confit onions

Pan roasted wild Towy valley venison haunch with a juniper, sage and port reduction and fluffy herbed dumplings

(Served with Yorkshire pudding, apricot onion and sage stuffing and seasonal vegetables- root veg mash, braised red cabbage, pan fried leeks and dauphinoise potatoes)

Puddings vary weekly, but please see some examples

Caramelised apple and plum crumble with a shortbread bug topping and custard or ice cream

Salted caramel and almond chocolate torte with peanut butter ice cream and a toasted hazelnut praline

Spiced red wine poached pears with an aromatic chocolate sauce and a saffron sabayon


Prices may vary but will be between £9.50 and £13.95

Children’s roasts £6.50

Booking is advised to guarantee your great Grub!



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Grub Kitchen Evening Dining Experience

To Start

(dishes may vary slightly)

Sweetcorn chowder with basil oil and a grasshopper crumb £5.50

Zesty black ant and olive crusted goat cheese with a chicory, fennel and fig salad and warm honey mustard dressing £6.50

A little tart of pea puree, pepperonata and rough cut pesto with a home-grown Bug Farm beetroot carpaccio £6.00

Main Courses

Smoked chipotle cricket and black bean chilli (mild) with polenta, tortillas and a

sour cream bamboo worm dip £14.50

Fillet of hake with a laver bread, dill and lemon sauce with crushed new potatoes, capers and parsley £16.00

Lamb shoulder with a mint and red wine sauce and a wild garlic potato puree £17.50

Tagine of autumn vegetables with apricot pearl cous-cous and tatziki £14.00


Caramelised apple crumble with a toasted bug and shortbread topping and vanilla ice cream £5.00

Crème brulee and autumn fruit compote £5.50

Chocolate mousse with poached pears and salt caramel sauce £6.00

Please let a member of staff know of any allergies or food intolerances you may have and we will advise you on your menu choices

Supper Sense taster menu

Marinated fruits; mango, melon and pineapple.

Griddled endive with caramelised pear, perl las and toasted hazelnut.

Confit duck croquette with piquant plum sauce.

Dandelion and burdock vermouth refresher.

Seaweed spaghetti Puttanesca.

Confit belly of pork with a laver bread, black bean and cockle sauce.

Lemon and blood orange sorbet

Goats cheese ice cream, black olive crumb and cherry sauce.

Crab brulee with bloody Mary jelly.

Spiced carrot puree with a cucumber, mint and chilli concasse.

Wild rabbit rillette with crab apple jelly.

Mulled cider shot.

Grub Kitchen Seaweed Feast


Cricket blinis with broad bean humus and crispy seaweed.

Shore crab bisque with liquorice and carrageen jelly.

Potted brown shrimp, periwinkle, mussels and rock samphire with farinata.

Sea spaghetti Puttanesca.

Bbq Blackened Caerhys pork belly with smoked dulce butter and a lava bread and black bean sauce.

Served with Pen Pant courgettes and potatoes.

Elderflower and lemon posset trifle with nettle syrup.


Marinated house olive bowl and fresh bread
Toasted cumin mealworm hummus and pita breads(i)
Tomato, basil and homemade mozzarella with garlic oil and balsamic syrup
Cricket and chickpea falafels with tatziki and harrisa(i)
Bug board- tasting board with a selection of plain and seasoned insect treats(i)
Local prawns with garlic butter, lime and optional chilli(m)
Polenta, parmesan and rosemary chips with a chilli chapulines and choice of dips(i)

Wraps/sandwiches (choose from wrap or sandwich)

Caerfai cheddar, tomato, Grub farmhouse pickle, fresh leaves and herb salsa
Haloumi, olives, pesto, rocket and spicy onion jam
Trehale farm bacon, avocado, lettuce and tomato with garlic mayonnaise(m)
Smoked salmon and cream cheese with pickled cucumber, and red peppers(m)
Cricket falafels with tatziki, olives, lettuce and Caerfai cheddar(i)
Capestone chicken and pesto with crisp leaves and crunchy honey mustard(m)

Soups (May change daily)

Watercress, spinach, celeriac and crème fraiche
Wild mushroom and Marsala
Harglodd lamb cawl with Caerfai leek and garlic cheddar(m)
Vegetable cawl with hedgerow herbs and laver bread

Larger lunches (Children sized portions available)

Minted Bug Farm lamb and red wine casserole with colcannon mash(m)
South American rice and beans with a side salad selection and hot sauces.
Apricot, chickpea and mixed vegetable tagine with preserved lemon and mint cous-cous, flatbread, tatziki and harrisa crème fraiche
Grub’s signature bug burgers (a blend of toasted crickets, mealworms and grasshoppers, spinach, sundried tomato and seasonings) with polenta chips and tatziki
Aubergine, mushroom and sweet potato moussaka with a bulgar wheat and pistachio salad

Cakes and pastries
These are homemade and will change daily, but examples include;
Lemon drizzle, Scones with homemade strawberry compote and clotted cream
Cricket, cardamom and carrot cake
Malt loaf, bara brith
Caribbean spiced banana bread
Welsh cakes with (or without) cinnamon mealworms

Please let a member of staff know of any allergies or dietary requirements and we will be sure to advise you on your menu choices and suggest potential alternatives. Thank you.

Quench that thirst- We at Grub Kitchen are not afraid to admit to being a bit obsessive about our tea and coffee. We select our own barista blends, finest green teas and herbal infusions. From the perfect brew, rich espresso or even our unique chai-esque spiced coffee pot, we are sure to deliver your drink just the way you like it. Children will literally go mad for our homemade lemonade and cans or bottles of pop, all selected for their lack of nasty additives. Don’t worry… we serve grown-up pop too! We are lucky enough in Pembrokeshire, to have some fabulous micro-breweries. Caffle in Narberth, Bluestone Brewery in the Preseli hills, or Penlon Cottage Brewery are a just a few our favourites. Our wine list might be small, but it is mighty. If you need the help, our front of house team are more than capable to advise on matching the best wines to your meal. We also stock a range of fine spirits including Brecon gin and vodka, Penderyn whisky, Da Mhile Seaweed gin and Danzy Jones liqueur. Infusing our own gins and liquors will become an ongoing project depending on the availability of different fruits, seeds and foraged herbs throughout the seasons. We will evolve our drinks list to suit the seasons, the current menus, or sometimes just our mood.

Grub Kitchen Drinks List (Soft drinks)

Hot Drinks

Espresso, cappuccinos, lattés and Americano.

Spiced coffee (Grub’s unique chai blend)

Pukka tea selection, green teas, chamomile and other infusions

Cold Drinks

Ginger beer, Natural Earth colas and lemonade

Elderflower syrup (homemade)

Cawston press rhubarb and strawberry, and apple and pear

Large selection of fresh fruit juices

Grub Kitchen Drinks List (Wines, beers and spirits)

Wine List

House Wines
Les Vignerons, ‘L’ Entente-Red Fr
Les Vignerons, ‘L’ La Vocation-White Fr
Red Wines
Brisa, Merlot, Chile
Shiraz, False Bay, Western Cape, S. Africa
Mont Rocher, Carignan ‘Vieilles Vignes’ Fr
De Alto Amo, Crianza Rioja, Spain
Copa de Mar, Reserva 2011, Catalunya
White Wines
Pinot Grigio, La Delfina, Italy
Chardonnay Semillon, Fox Grove, S.E Australia
Sauvignon Blanc, 3 Wooly Sheep, N.Zealand
Macon Village, Domaine Laurent Chardigny, Burgandy
Sancerre, ‘La Clochette’, Jean-Jacques Breton, Fr
Brisa, Cabernet Syrah Rose, Chile
Di Maria, Prosecco Spumante, Italy 20cl
Di Maria, Prosecco Spumante, Italy 75cl
Pudding Wine
Vistamar, Late Harvest Moscatel, Chile 37.5cl


Caffle brewery: Skaddly pluck, Hop Squint and In the Grip

Preseli bluestone: Elderflower blonde

Celt larger, Peroni


Brecon vodka and gin, Campari, Damson liqueur

Penderyn Sherrywood whisky, Talisker and Jamesons.

Gordons gin and Smirnoff Vodka

Merlyn liquor


The passion’s in the produce- Our suppliers are our local food heroes. They work day in, day out, in all types of weather to produce the amazing ingredients that star on our menus. They live a lifestyle, not merely a job. And it is that passion that we do our best to translate into delicious meals. It is the small scale producers that are the true custodians of our lands. To the fishermen bringing us fresh fish, crab and lobster, to the farmers of the fields growing rearing and harvesting- thank you. Here is a small list of some of our favourite food heroes. Please ask for more information and we can put you in contact directly if you would like to support them.

Trehale Farm- Rarebreed wild boar cross and sausages

Caerhys Farm- Organic pork and vegetables

Capestone- Organic poultry

Pen Pant- Fresh vegetables

Jono- Crab

Dan Dafforn- Sea bass and lobster

Teifi cheddar company

Caefai Farm- Cheese

We endeavour to use food as locally grown or reared as possible. We produce our own Welsh Black Beef as a result of conservation managment and are passionate about encouraging people to eat less meat or protein, but to choose better quality, ethically sourced livestock.