Wales

Bunch of Grapes

Pontypridd, Mid Glamorgan

When a pub's food revenue starts to far outweigh its wet sales there are many who would say it should be described as a restaurant. Many gastro pubs fall into that category, but not the Bunch of Grapes.

Proprietor Nick Otley says: "Our wet:dry split is 50:50, and I'm happy with that."

It is easy to see why the Bunch of Grapes has retained its roots as a pub. Plenty of space is given over to those who just want a drink, including areas with comfy sofas and more traditional pub furniture. And drinkers can be assured of getting a warm welcome and quality of service.

Well-balanced offering

In his six years at the Grapes, Nick has struck a nice balance between wet and dry, and this has been recognised by awards for the quality of food and beer.

The freehouse serves between 1,500 and 2,000 meals a month, depending on the season. Food sales grew by 16% over the past year, aided by favourable reviews in local and national publications and guides.

Local produce and the unusual

Nick's policy is to use local producers as much as possible and he even encourages locals to sell him surplus crops from their gardens or allotments. The menu reflects this policy by naming suppliers. The main menu is changed seasonally and there is something new every day on the specials board including the unusual. "We aim to bring a new eating experience to our clientele by sourcing unusual or premium products such as pigs' ears and trotters, ox cheeks, and fresh truffles when available, to enable people to try new flavours. We work at a lower gross profit on these dishes to enable as many people as possible to try something new."

The less adventurous can have favourites such as pan-fried red mullet with a lime and chilli glaze on a rice noodle salad (£4.65) as a starter, and as a main course, shoulder of lamb, roast silverside of beef or leg of pork, all priced at £7.95.