Bunch Of Grapes, Pontypridd
+ Bread is baked daily
+ Ingredients sourced from within 30 miles
+ Seasonal menu
Owner and chef Nick Otley offers inventive seasonal dishes featuring local produce; meat from farms within a 30-mile radius; veg grown nearby and in the pub’s own kitchen garden; and fish from sustainable sources on the Welsh and Cornish coasts.
Bread is baked fresh for the restaurant and the in-house deli, which also stocks a selection of Welsh cheeses, artisan chocolates and other essentials.