‘An example of what a British seaside hotel can do.’ Trusted readers were impressed by Lindsey and Andrew Evans’s coastal property, created with an ‘ambition, vision and style one might associate with California or Australia’. Sitting above Carmarthen Bay, it has ‘exceptional views’. Light floods in through floor-to-ceiling windows, ocean air through glass doors. ‘Very pleasant, stylish’ bedrooms, with breezy nautical hues, are rated ‘good’, ‘better’, ‘best’, the cheapest being ‘quite small’, though ‘some have a balcony’. All rooms are supplied with robes, slippers, VOYA toiletries, a fridge and milk. Residents get a 90-minute session in the spa’s hydro pool. The ethos was ‘rather corporate; we’d have liked a warmer welcome’. But ‘service was good’. Dine in the Cliff restaurant, the Gallery bar, or on the terrace. Daniel Retter’s locally sourced dishes include salmon tempura oyster, pak choi, curried mussel sauce. A fish and chips outlet and beach barbecue are offshoots. Children get their own menu. Breakfast brings smoked haddock, mushrooms and laver bread on toasted muffins.