The restaurant in St Ishmael's is a favorite with locals thanks to head chef Tony Waitland.
Tony has been renting the Brook Inn kitchen and restaurant for the past 13 weeks.
During this time, many users posted on the Brook Inn St Ishmael's Facebook page, praising the pub's excellent food and service.
Tony has been renting the Brook Inn kitchen and restaurant for about 13 weeks. (Image: Newsquest)
Head Chef Tony said: This place is working very well. I thought it would be a few months before I could eat Sunday lunch.
“We've been getting great feedback from people. We've already had some tourists come. Several couples ate with us every night during our weekend stay.”
Before Tony's arrival, Brook Inn had not served food since August and only served drinks on Thursdays, Fridays and Saturdays.
Until Tony arrived, the Brook Inn only sold drinks. (Image: Newsquest)Tony continued: “The pub has a very warm atmosphere. St Ishmael's is a lovely little village. But it's not just summer tourists; we need locals too. Last Sunday we had 50 covers. did.
“People want value for money. It's about keeping the locals happy. We can't just rely on tourists in the summer. We want the locals to come here during the winter. There is a need.”
His menu prides itself on serving classic pub fare, using locally sourced ingredients from suppliers.
Brook Inn currently offers a variety of locally sourced dishes. (Image: Brook in St. Ishmael's)
“Here we serve classic pub menus like lasagna and fish and chips. But much of our food is locally sourced, like sea bass and fresh crab. And on this day… The prey is haddock.
“There is the possibility of fresh lobster and we would also like to introduce fresh lamb. We are currently using potatoes from Neyland, but VC Gallery also provided us with free produce.
“As well as fresh cheesecake and apple crumble, I also make the best sticky toffee pudding on the planet. Each week I use a different liqueur for my sticky pudding.
“The specials board is always in flux on our menu. The sea bass and mussels in white wine sauce is my favorite.”
Tony is an experienced chef and has worked in various other well-known restaurants.
Tony is an experienced chef who previously worked at The Shipwright Inn and Belgrave Hotel. (Image: News Quest)“In my last role, I spent 18 months at the Shipwright Inn and was head chef at the Belgrave Hotel in Tenby for three years. I also previously ran a 25-bedroom guest house on the Isle of Man.”
To learn more about The Brook Inn and see what locals think about the restaurant, check out their Facebook page.
