Wales

Usk Inn

Talybont-on-Usk, Powys

Andrew and Julie Felix spent a year looking for their ideal pub before spotting the Usk Inn and taking the plunge to buy the freehouse in February 2006. It's not hard to understand their decision - the inn is an imposing building set in the beautiful Brecon Beacons. The couple says the location is "as good as it gets".

There was also the bonus that the Usk had already established itself as a destination pub and was voted the AA Welsh Pub of the Year for 2004-2005. An added benefit was its 11 letting bedrooms, which help capitalise on tourists drawn to the area.

Andrew says: "Although it had a good reputation for food, we knew there was the potential to grow the business further."

Focus on fish

Andrew's 35 years in the trade started in a fish restaurant in London's Covent Garden and he soon brought that experience to bear at the Usk by adding fish dishes.

He explains: "Wherever I've been, I've always pushed fish."

Now, the Usk features a fish menu as comprehensive as you will find anywhere. There are six starters, such as smoked haddock and salmon fishcake, priced at £6.95, and squid roasted in red wine, garlic and balsamic dressing at £5.95. There are usually seven main courses, such as fillet of bream on vegetable spaghetti with a walnut and cream sauce at £13.95 and sautéed crevettes in a garlic and lime butter at £12.95.

No squeezing the customers

The stylish restaurant has room for a maximum of 70 covers, although Andrew reckons 60 is "a nice number" to retain the ambience without the squeeze. Customers can also eat in the comfortable bar area.

The Usk opens its kitchen every day throughout the week, from noon until 2.30pm and from 6.30pm to 9.30pm.

Andrew thinks licensees who don't serve food every lunchtime and evening have "had their day".