Luncheon with local Artist Nick John Rees


New to the Coed Y Mwstwr Hotel this Summer, we’re extending a warm Welsh welcome to one of our favourite Marine Artists and friend, Nick John Rees; inviting you to join us on Thursday 26th September 2019 for a wonderful afternoon of all things Art, beaches and a delicious luncheon to tempt your ‘palette’!

For just £35.95 per person, this event will include:

An Arrival drinks reception in our Hotel gardens (Mother nature permitting) from 12.30pm;

A delicious 3 course Summer luncheon, inclusive of a glass of delectable House Wine (Menu can be viewed below)

A post luncheon talk from none other than Nick himself, documenting the ‘Humorous side of life as a Marine Artist’.

Nick is regularly invited to speak about his life as a professional artist and gives talks across the UK as well as further afield in America and France. Recent feedback has included, ‘Nick was one of the best speakers we’ve ever had’; He has also appeared on television discussing his bespoke approach to art and his work has recently been featured in the national press.

This wonderful Artist’s paintings are held in both private and public collections throughout the world, with particularly strong links with Brittany where he regularly paints.

His love of sailing and the sea ensure that his representation of boats and wave movements are accurate – although there is always room for a little artistic interpretation!

So with that said, we hope that you are able to join us for a nautical inspired Summer’s afternoon; bespoke for you at the Coed Y Mwstwr Hotel.

To reserve your space, please contact our events team via 01656 860621, option 2 / e:

Provisional bookings can be made for 7 days, whereby full payment per person will be required to confirm your space.

‘Let the sea set you free’

Painting of a beautiful Moonlight view, from Coppett Hall at Saundersfoot

See more of Nick’s talent directly via





Light Tomato consommé

Welsh goats curd tortellini, heritage tomatoes, basil oil


Grilled mackerel fillet

Garnished with marsh herbs



Main Course

Pressed pork belly, ham hock croquettes

Confit shallots, pickled apple


Panko breaded Scampi and Monkfish tail

Charred cucumber, warm dill and caper mayo, potato galette, pea tendrils


Asparagus and gruyere feuilletes (V)



Italian rice creams

With gooseberry and elderflower puree


Terrine of Summer fruits

Vanilla cream