STEPHEN Molyneux, chef-patron of the Black Bear Inn at Bettws Newydd, puts the success and excellent reputation of his restaurant down to the exquisite flavours of fresh Monmouthshire produce.

Steve said: "I try and use local producers and Monmouthshire produce when it is in season. Most of what we buy in comes from within a 20-mile radius.

"There is good quality produce from the area and when it is in season you get exquisite flavours."

He uses locally-grown broccoli, red onions, courgettes and cabbages.

Each year there are two crops of courgettes in May/June and November.

Monmouthshire parsnips and sprouts are served up at Christmas. Other local produce includes Welsh pork, beef, chicken, lamb and potatoes.

Steve said: "We use Welsh Black which is a traditional animal. The cuts provide a much fuller flavour than many wholesale meats.

"Food miles and packaging definitely impact on quality of taste and we like our ingredients to be as fresh as possible."

Herbs like tarragon, rosemary, flatback parsley and sage for the restaurant's a la carte dishes are also sourced locally as are a range of lettuce including lollorosso and seasonal fruits like strawberries and raspberries.