Andy Aston is celebrating a year at the helm of the King’s Arms Pentyrch, near Cardiff, with the launch of the pub’s Village Deli this spring.
Andy, formerly head chef at the much acclaimed Cardiff restaurant, Le Gallois, is stocking the deli with delicious home-made bread, cooked in the pub kitchen, cheese, salami, vegetables and preserves.
“The village of Pentrych is very much community based, and the regulars who frequent the pub are happy to have a deli service within walking distance,” he says.
The King’s Arms is located in a a tradiional Welsh longhouse, and has a bar with crackling log fires in the winter and a pretty garden for lingering over lunch and a glass of wine in summer.
“We have combined the ethos of a proper village local with great food,” says Andy. “Our menu has dishes at very reasonable prices designed to attract people who want to pop in and eat a quick but delicious meal, along with more elaborate meals aimed at people who want to come and have a three-course dinner.”
Dishes on the menu include pan-fried king sacllops with butternut puree and spiced butterbut jam, confit belly pork with smoky bacon lentils, cherry clafoutis with black forest ice cream and kirsch syrup, along with old favourites such as steak and chips with slow roast tomaoto, and Usk valley beef steak burger with proper chips and celeriac slaw.
“Our aim is to create a menu that suits a wide range of tastes and appetites,” says Andy.