Sustainable Gastronomy 09 April 2024

Behind the Scenes of ANNWN’s ‘Wild Food’

We take an exclusive look inside this Welsh Green Star restaurant, and hear from a Michelin Inspector on what makes it quite so impressive

At ANNWN, their tagline is ‘wild food’. It is an apt description of a restaurant that goes beyond the usual ‘local’ and ‘seasonal’ buzzwords when sourcing its produce. It is an approach that has seen the restaurant recognised with a Michelin Green Star, our award for establishments that show outstanding commitment to sustainable gastronomy.

Proudly showing off the best of the Welsh larder, Chef-Owner Matt Powell is a great proponent of foraged ingredients and of shortening food chains as much as possible. His ethos is never clearer than on the restaurant’s occasional foraging days, which allow diners to discover the joys of wild ingredients for themselves, before basking in their deliciousness at dinner.

In this video, we go behind the scenes of the ANNWN way, with Matt himself talking us through their unwavering sourcing principles. To get another perspective on why ANNWN was so deserving of its Green Star, we asked a Michelin Inspector for their thoughts:

“It may be a tiny little place, but there is enough warmth and generosity at ANNWN to fill a building twice its size. Matt Powell is a brilliant ambassador for the Michelin Green Star, talking as he does with such immense passion and pride about the sustainable ethos behind his cooking. During my visit, Matt regaled me and my fellow diners with folklore tales and explanations of the fabulous foraged produce, before occasionally coming round with ‘top ups’ of his sauces in a show of genuine hospitality.

“Like its methods, there is a distinct and original edge to the cooking at ANNWN. With the inclusion of ingredients like seaweed and scurvy grass, along with a range of pickled and preserved elements, you really feel like you’re eating sustainably here. The produce itself is always the starting point, and it results in an experience that is as thoroughly engaging as it is fascinating.”

Sustainable Gastronomy

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