Main Menu
HOUSE CURED DUCK BREAST, ORANGE SALAD
40-DAY HUNG 10OZ SIRLOIN STEAK, SLOW ROASTED TOMATO, BEARNAISE SAUCE, CHIPS
40-DAY HUNG 10OZ RIB EYE STEAK, SLOW ROASTED TOMATO, BEARNAISE SAUCE, CHIPS
RISOTTO
£10.00
BROCCOLI, SPINACH & PINENUT RISOTTO, TRUFFLE, ROCKET (V)
ROAST FREE RANGE CHICKEN, MUSHROOM FRICASSEE, CHARRED CORN, KALE
SLOW COOKED SHOULDER OF WELSH LAMB, PEA RAGU, CONFIT POTATOES
STICKS CHEESE BURGER, CHIPS
PIE OF THE DAY, CHOICE OF SIDE
HONEY ROAST HAM, CHIPS, EGG
LLANELLI BAY MUSSELS, CIDER, LEEKS, BACON 7.0
SOUP, HOUSEMADE BREAD
PORK SCOTCH EGG, PICCALILLI
PAN ROASTED SCALLOPS, CAULIFLOWER, BACON
WELSH RAREBIT ARANCINI, TRUFFLE
PORK RILLETTES, SOURDOUGH, PICKLES
HOUSEMADE BREAD, MARINATED OLIVES

The Art Of Cooking

What appealed to you about setting up at Inn at the Sticks?

Three years after opening our café in London, we felt it was
the right time to build on everything created and learned. A country-boy at heart, I had always wanted to open and run my own pub closer to home. Early in 2018, the opportunity came up to take over the Inn at the Sticks. Having grown up locally, I knew Llansteffan well – this was the right opportunity for us and we decided to go for it.

Ian Owen
Founder & Head Chef

Llansteffan, Carmarthen, 17th September 2018

The Inn at the Sticks, restaurant and bar in Llansteffan near Carmarthen. 
Pictured is chef and owner, Ian Owen.

About the Chef

Why a career in catering?

I grew up on a farm in South West Wales and had always had a passion for fresh, seasonal food. I started working in kitchens at the age of 16, specialising in fine dining and modern British food. At 18 I decided to leave the area and move to London to pursue my ambition of becoming a Head Chef. I trained and

worked in Michelin Star Restaurants in London, before becoming Head Chef at a 2-Rosette Restaurant and Hotel in Porthmadog at the age of 24. Three years later, I moved back to London to lead the kitchen in a 2-Rosette restaurant in South London.

I had always wanted to run my own business. While I loved the intensity of leading a kitchen, I was keen to have more control
over the entire front-to-back business operations, engage with customers and create something from scratch. In early 2015 both my partner and I set up a coffee and brunch business in South London. We saw some fantastic success in London, with both local and national recognition – and it’s still a business that we continue to run today.

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