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Crug Glas has become one of the most popular places to stay for visitors in Pembrokeshire. The lovely beach of Abereiddy is very close and the Pembrokeshire Coastal Path is on its doorstep. This luxurious retreat has a host of activities to offer to the enthusiastic explorer. With a popular local restaurant, the owners of Crug Glas work tirelessly with a cheery smile to ensure service remains the best. From the refreshing crab salad, to the monkfish wrapped with Parma ham, the melting Welsh beef and the mango and passion fruit pavlova, all our dishes were excellent. The hotel also offers a function room converted from one of the farm buildings, a beautiful venue for weddings and private parties.The Bedrooms are full of character: a vast four poster, stunning copper bath, and all draped in gorgeous fabrics - the luxury here is heartfelt. Within the grounds are also two private out houses, both spacious and relaxing, these are perfect for a romantic weekend getaway. Full of character and excellent value for money.
Great walks
Birdwatching
Cycling
Wildlife Area
Coastal
Sights nearby
Kayaking
Charming
Sailing
Hideaway
Country Escape
Romantic Break
Trekking
Mountain biking
Weddings
Restrictions on children
Secluded setting
Wedding license
Restaurant
Free wifi
Four poster beds
Luxury
Restaurant with rooms
Disabled access
Garden
1 acre garden, 600 acre farmNo pets
allowed in one suite onlyRestrictions on children
No children under 12Bar
charming honesty barRestaurant
Fireplace
Wedding license
Parking
Bath robes
Free wifi
Wifi
Four poster beds
Suites
Disabled access
Great walks
Birdwatching
Cycling
Wildlife Area
Sights nearby
Sailing
Kayaking
Trekking
Mountain biking
The five-star luxury here is heartfelt. A seven-bedroom Georgian country house that was once one of the residences of the Bishop of St David's, it's now run as a small, family-owned restaurant with rooms.
Originally published by Guardian
The owners of Crug Glas, Janet and Perkin Evans work tirelessly, and always with a cheery smile. Perkin has recently handed over his farm to his sons and is now fully employed helping Janet to run the guesthouse and to cook the breakfasts.
Originally published by The Telegraph
Originally published by Good Hotel Guide
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