Steeped in history, St. Florence’s popular Parsonage Farm Inn is enjoying an exciting new direction in its colourful life.

Landlord Lloyd Ravenscroft, head chef Ian Willson, sous chef Colin Merson and their staff are combining the traditional ambience of the 17th century establishment with a modern dining experience you’ll want to repeat.

With a keen eye for flavour and presentation, Ian has created an affordable autumn menu appealing to all tastes. Served from 5 pm daily, the dishes are homemade using the finest fresh local produce.

In addition to the new menu, the main restaurant and quaint dining areas have had a make-over and enjoy a shabby chic farmhouse style feel where the cares of the day melt into the background.

The roaring open log fire is one of the focal points greeting customers as they walk in and with the flickering candles and soothing background music, it all adds extra warmth to the welcome you will receive.

Head chef Ian, who has worked in the catering business for 17 years, has valuable experience of working at a number of top hotels and restaurants in the area, including Hurst House, Slebech Park Hotel and Trefloyne Manor under his belt. He’s also previously worked as a private chef at five-star ski resorts.

Said Ian: “I have a true passion for cooking in its entirety and have studied the seasonal produce Pembrokeshire has to offer for over 10 years.  I have been very fortunate during my career to work alongside some very talented chefs and experience a broad range of styles and techniques. I have specialised in fish and seafood, pastries and baking, meat and game and even worked with a local forager for a short time. With the team behind me at the Parsonage, I feel we can deliver a real dining experience that suits most tastes in a comfortable and friendly environment with excellent food and wine at fair prices.”

Together Ian and Colin bounce off each other with their shared love of food and certainly enjoy putting their own signature to the food they serve.

Starters include melt-in-the mouth chicken liver pate, rhubarb and redcurrant chutney with rustic toast, and the full of flavour house soup of the day with warm crusty home-made bread, whilst there’s also mussels cooked in simple white wine and seafood broth and Tempura battered tiger prawns, sweet chilli and ginger jam and a selection of home-made bread, rosemary and sunblush tomato marinated olives to whet the appetite.

Highly recommended main courses include the divine pressed pork shoulder, colcannon cake, sauteed cauliflower and sprouts in cumin, caramelised apple and thyme jus and the delicious venison and ale pie, parsnip beignets and roast pickled beetroot, while mussels cooked in a rich creamy garlic sauce, parmesan shavings and home-made chips, salmon fillet, laverbread and cockle linguini, sunblushed tomato and sauce vierge, rump steak, home-made chips, grilled tomato and crispy onions are also popular dishes which customers enjoy.

In addition, there’s seasonal specials available too.

But please don’t forget to save room for pudding! The dessert menu has been perfected by Ian since he became head chef at the Parsonage Farm Inn and he’s certainly come up with some mouth-watering treats in the white chocolate and raspberry cheesecake with berry coulis and chef’s creme brulee, the flavour of which changes weekly, served with homemade shortbread. The Cenarth cheese board is indeed sought-after, too, featuring a selection of some of the finest cheeses Wales has to offer, served with homemade chutney, celery and crackers.

On Sundays, a traditional roast lunch with all the trimmings is highly popular and bookings are advised. It’s served 12 noon - 4 pm, with the a la carte menu available in the evening.

It’s also worth noting that on a Friday or Saturday lunchtime, a lighter bites menu is served from 12 noon until 5 pm.

At the bar, always well-stocked with the traditional favourites you’d expect to find including a new selection of both classic malt whisky - Dalwhinnie, Talisker, Cragganmore, Oban, Lagavulin, Glenkinchie - and unusual gins from around the world - namely the luxury Langley’s No. 8, Tanqueray No 10 and Bedrock which are proving to be extremely popular, alongside the fine wine selection on offer.

The Parsonage Farm Inn is available for all types of functions whatever the special occasion - corporate or family - and special hot or cold buffet or a sit-down menu can be tailor-made depending on requirements and budgets.

Christmas parties will be one highlight of the busy festive season and the set menu - available lunchtime and evening - can be found within this special feature.

Situated in the heart of the village, the Parsonage Farm Inn is keen to play its part in community life and will be hosting a special family Hallowe’en evening on October 31. Ian will be making his own pumpkin soup and this will be served free of charge with a chunk of home-made bread, while for the little ones, there’s a competition for the best Hallowe’en costume! The fun starts from 6.30.

Other features that add to the Parsonage’s appeal are a big screen TV for watching all major sporting events, a nine-bedroom hotel, a bamboo screened smoking shelter, free wifi and ample parking.

For further information or to make a booking, telephone (01834) 871436 or email [email protected]

Photography by [email protected]