After twelve years of cooking alongside each other, I really couldn’t be happier to have Ben Evans working alongside me as head chef here at the Brewery Inn. It's been a pleasure to be on this journey with Ben, who continues to excel in his role role.
Our partnership started straight from school at The Great House in Laleston, where we both worked under renowned head chef Tommy Heaney. Those early days taught us the basics, but it was clear that Ben had real talent – he understood flavours and was always keen to get every dish right.
When I moved to Cobbles Kitchen and Deli, Ben came with me as my sous chef, and that's when I really saw what he could do. His attention to detail and creativity made him a key part of our team. From there, Ben took on running functions and weddings at Court Colman, where he learned how to handle large-scale catering and events.
We worked together again at Martha's Vineyard, where Ben really got into using fresh fish. He has this knack for letting the natural flavours come through while adding his own touch. His time as sous chef and later acting head chef at The Black Rabbit in Laleston helped him develop his skills in creating dishes that work well but aren't over-complicated.
Now, as head chef at the Brewery Inn, Ben's really found his place. His focus on using fresh, local Welsh produce fits perfectly with what we want to achieve here. Together with Sukie and myself, we're working to make the Brewery Inn one of the best places to eat in Pembrokeshire.
What I like about Ben is his genuine interest in creating good experiences for people. He's not just serving food - he wants every dish to be something people remember, to offer something different. He's always helping craft dishes that will give our customers more reasons to come back. He never rests on his laurels and we’re constantly innovating to stay exciting and relevant which is so important in the modern culinary world.
Ben's approach to the menu is practical and seasonal. We work together to make sure we're using the best produce available in Wales. Whether it's working with local fishermen for fresh catch or getting vegetables from nearby farms, Ben cares about quality ingredients.
Having worked with Ben for over a decade, his hard work and creativity are definitely among the main reasons our kitchen works well. He brings energy and new ideas that make all of us want to do better, and his way of leading encourages the whole team to take pride in what we make.
The Brewery Inn is fortunate to have Ben running our kitchen. His experience, from those early days at The Great House through his various roles across South Wales, has made him the brilliant chef he is today. I’m constantly interested to see where his ideas take us and confident that our guests will continue to enjoy the quality he brings to every plate.