Brains tenacy, The Pilot in Penarth joins its sister pub, The Conway in Pontcanna, in the guide, which is put together by the same team who produce the esteemed Michelin Guide to Great Britain & Ireland.
Knife & Fork Food only took control of the Queen’s Road pub in September 2012, and this marks the pubs first entry in the guide. The Conway has been a consistent presence in the Michelin Pub Guide since its first inclusion soon after its opening in 2008.
Praised for its "laudably local" ingredients and "hearty and honest" dishes, The Pilot is described as being "part of the local community", where "regulars gather in the front room to watch the sporting events, while diners head to the rear, with its wood burning stove and partial bay views."
The Conway receives plaudits for its "pleasingly simple" approach to food that showcases "fresh, seasonal produce from the local allotments and foraging trips in tasty pub classics like steak and chips, toad in the hole or apple and raisin crumble."
Speaking about the accolades, Sean Murphy, Managing Director of Knife & Fork Food commented: "We are thrilled that Michelin has acknowledged our pubs as the only ones in Cardiff and the Vale of Glamorgan in its 2014 guide. It is an incredible achievement for us, especially as The Pilot is a real new kid on the block of the South Wales pub scene.
"The Conway has been in the Michelin Pub Guide for the last few years, and it takes a huge amount of hard work to retain our place. Michelin are tough task masters and we never rest on our laurels. We are extremely proud of the team at both pubs and to be recognised as the best around is a real feather in our caps."
This year’s Michelin Eating Out in Pubs Guide recommends more than 570 pubs, of which 70 are new entries. All the pubs in the guide are selected, first and foremost, for the quality of their food.
"Reports of the death of the British pub have been grossly exaggerated," says Editor, Rebecca Burr. "We now recommend more pubs than ever before and the great news is that they are spread all over Great Britain and Ireland, rather than just being concentrated in a few counties."
"No one has to put up with bad food in a pub anymore, however picturesque that pub may be. The pubs in our guide have been rigorously inspected by our team of full-time inspectors – the same team who produce the Michelin Guide to Great Britain & Ireland – and highlight the fact that pubs serving good food are thriving", she continued.
"Hopefully we can now all stop using the term ‘gastropub’ – many of the establishments in this guide are traditional pubs playing a big part in the local community, complete with quiz nights and themed evenings. A pub doesn’t need a modern makeover to serve good food, nor does it need to transform itself into a restaurant."
If you are interested in running a tenancy and believe you have the necessary skills further information on the tenancies available and support SA Brain offer can be accessed via our website www.brainstenancies.com. Alternatively you can contact us on 02920 334766.