Sosban is one of the most innovative restaurants in Wale,s housed in a listed Victorian Pump House in Llanelli, 10 miles west of Swansea. Executive chef, Andrew Sheridan, creates modern takes on British classics using locally sourced ingredients combined with bold flavours and cooked with flair and creativity. The menu features dishes such as roasted Waygu beef, hay-baked celariac Yorkshire mangalitsa pork served with smoked beetroot and black pudding purée and orzotto with fermented vegetables and herbs. There are six- and nine-course tasting menus, with vegetarian versions of both available and featuring dishes such as cod five ways, cabbage purée, salt and vinegar chips and Pembrokeshire goat, torched cucumber, caramelized goats cheese and wild garlic. Puddings include surprises like cheddar cheese, custard slice, Sosban honey mead or caramelised pineapple, coconut mouse and coriander.