Summary
You might think it's a typical half-timbered whitewashed pub beside a stream, set back from a quiet country lane about five miles from Carmarthen and a mile or so from the National Botanic Garden of Wales.
But you realise this is no ordinary local the minute you're through the door. It's all candles, comfy sofas, low tables and logs piled beside a black stove fireplace at Y Polyn, Llanarthne, where the owners are taking the concept of pub grub onto a whole other level.See the full content of this document
Extract
Taking Pub Grub To
They arrived here in January of last year with a bit of a pedigree. Mark Manson used to be a food inspector, while Simon Wright is a former editor of the AA restaurant guide, who is now a freelance writer and occasio...
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