Michelin Green Star Chefs: Matt Powell, Chef Owner, ANNWN

Matt Powell, the driving force behind in Narberth, gained his Green Star in the Michelin Guide 2024, renowned for its fusion of wild ingredients, Welsh culinary traditions, and robust ecological values.

Situated in the picturesque Pembrokeshire countryside, ANNWN reflects Matt’s deep commitment to sustainability and his innovative approach to foraging and local sourcing.

Biography

A native of Bridgend, Matt's culinary journey is rich with influences from his familial heritage and his early experiences in the Welsh outdoors. His formative years were spent foraging with his grandmother and learning about sustainable living from his grandparents, who cultivated their own vegetables and instilled in him a respect for nature's bounty. Matt’s professional path in hospitality began unexpectedly after winning a local cooking competition, which led to a job with a local chef and enrolment in culinary school.

Having read books by famous chefs such as Marco Pierre White, Raymond Blanc, and Pierre Koffmann, Matt was encouraged by his lecturer to write to Raymond Blanc and ask for a job as he finished college. He did, and at just 17 years old, he went to work at Raymond Blanc's restaurants, Le Manoir aux Quat'Saisons and Le Petit Blanc.

ANNWN, Narberth

After several years of refining his craft in top European kitchens and running foraging courses in Pembrokeshire, Matt returned to his roots to open ANNWN in May 2023. The restaurant in a former bank in Narberth has quickly become one of the UK’s most exciting culinary destinations. With its rustic Welsh charm, slate floors, and whitewashed walls adorned with hand-carved spoons, ANNWN offers a menu deeply connected to the local environment and seasons.

Culinary Philosophy and Dining Experience

Matt’s menu at ANNWN is a testament to his innovative culinary style, where French classical foundations meet rich, local Welsh ingredients. Dishes like tender Welsh lamb braised in Cleddau honey and served with a sea buckthorn emulsion are inspired by Matt’s extensive collection of traditional Welsh cookbooks. His 10-course tasting menu changes with the seasons, incorporating ingredients he personally forages or sources from local producers, like UK-grown lentils and rare heritage grains. The dining experience at ANNWN is immersive. It features an open kitchen where Matt often personally introduces the inspiration and techniques behind each dish. The restaurant has not only captured the attention of the Michelin Guide but also maintained an “exceptional” rating from The Good Food Guide, further cementing its reputation.

Sustainability at the Core

Sustainability isn’t just a practice at ANNWN; it's a philosophy that influences every aspect of the restaurant's operation. This commitment extends from the kitchen, where zero waste is a key goal, to the sourcing of ingredients, which prioritises local and sustainable options. Matt’s approach to cuisine is a poetic reflection of his life’s experiences, deeply intertwined with Pembrokeshire's land and community. Under Matt’s leadership, ANNWN delivers exquisite dishes and educates and inspires its guests about the importance of sustainability and local sourcing, making it a beacon of eco-conscious dining in Wales.