My training began in Austria where I traveled and learnt much about my craft whilst working in some of the finest restaurants and hotels.  After a stint in the USA, I returned home to Wales where I have gained a fine reputation in using local ingredients to prepare the finest, freshest and wholesome dishes.

Now I have come to the unique environment of the Three Tuns Pub and Restaurant at Hay on Wye where I enjoy the freedom and opportunity to offer the finest traditional and international fare.  I aim to offer a frequently changing menu prepared from locally sourced produce.

Our fish, from Wing of St Mawes, is as fresh as it can be, and harvested from sustainable stocks, fished off the coast of Cornwall and delivered to The Three Tuns within hours of being caught.

The meat served at the Three Tuns is bought from local supplier Brian George, who has a fantastic reputation for quality, locally produced meat through his local knowledge and years of experience working with local farmers around Hay on Wye.

Our organic vegetables come from Primrose Farm, Felindre.  Our cheeses come from Dorstone and our delicious ice cream is made in Brecon at Llanfaes Dairies.

Our breads are home baked – in fact, everything on the menu is prepared freshly, here in our kitchens.

Our eggs come from Iain and Emma’s own chickens and ducks, home reared and corn fed each day by 3 year old Max and one year old Jacob and their considerably older Dad!

The Three Tun's service team pride themselves on their knowledge of the food we serve, but if you have any specific questions or dietary requirements then please ask and I will do my best to answer.  Enjoy your food – I will enjoy and take pride in preparing it for you.

Anthony Jones - Chef.