New chef Sam’s classic pub menu – Wheatsheaf, Newport

Newport’s historic Wheatsheaf Hotel has appointed a new head chef, Sam Bonner, who completed his apprenticeship at The Royal Hotel and more recently worked at The Pig Hotel chain on the mainland.

In what is his first outing as Head Chef, Sam is now enjoying creating an exciting new classic pub menu for the Wheatsheaf.

He explains: “I wanted to get back to traditional pub food as I feel that’s what pubs ideally should be offering.  Customers are familiar with this type of food, and so long as it’s great quality and is served with a smile, it is bound to prove popular. We are going back to classics such as local beer-battered fish and chips, pork belly, bangers and mash, sea bass along with the ever-popular steaks and burgers.

“My passion is using local produce, which I will always use whereve I can. Every dish I produce has to be fresh and made from scratch.”

The Wheatsheaf will be open from 7am-10am for breakfast, 12 noon – 3pm for lunch and 6pm – 9pm for dinner, seven days a week. There will also be a traditional roast on offer every Sunday between 12-3pm.

Food will be served in the Brasserie, as Sam believes in keeping the pub strictly for drinking.

“It’s not ideal when customers have to eat next to people drinking, which is why we will be using our brasserie exclusively for dining.  It will provide a much more relaxing experience for our diners.”

In a further offering from the Wheatsheaf, it’s now possible to hire the dining room for parties, functions, birthdays, wakes and weddings. The space can cater for up to 100 people as a buffet, or up to 40 diners for a sit-down meal.

We’re very flexible” says Sam, “and will happily work out a menu price per head, whether it’s for a buffet or a full blown menu.  We will aim to cater for all budgets.”

The Wheatsheaf also has 12 letting rooms, so if you are organising a function the hotel can offer the full package, including accommodation and delicious food for your guests. Click the logo for details.

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