everything you need to delight your drinkers. We have a great range of spirits, soft drinks, ciders, leading beer brands and a fantastic selection of cask ales. Our wine portfolio covers ine wines to banqueting wines with many On-Trade and Molson Coors Wholesale exclusives, there really is something for every occasion. To get more from your drinks range, call: 0845 6000 888 www.molsoncoorsdirect.com Tel: 01834 860992 Fax 01834 860561 www.templeton-drinks.co.uk Please Support Your Local Open 7 Days A Week - Public Welcome 'I adore Italian cuisine for its simplicity, lavours and richness' MEET THE CHEF: Justin Heasman, head chef, at Charlies, Croft Holiday Park, Reynalton, Kilgetty. (6332342) BRIGHT DESIGN: The bar and restaurant area at Croft Holiday Park, Reynalton, Kilgetty, above, and above right. Tell us a bit about your ca- reer how did you start/get to where you are? I would say that cooking is in the family I started cooking at eight years old and my mother and sister are chefs too. I went to college at 20 and was classically trained. For the last 17 years I have been head chef and look forward to creating a great restaurant at Charlies. How did you learn to cook and what tips would you give anyone wanting to become a chef ? I was fortunate to have learnt from my mother at an early age. To others I would say become a sponge and absorb every technique you can from differ- ent chefs. What/who has inspired you as a chef ? Apart from the family influence, Id say Marco Pierre White for his hard work, at- titude and adaptability, and Jamie Oliver for his influence on healthy eating and spreading the word about Italian food. What types of ingredients do you enjoy cooking with? What are your favourite dishes to cook/eat? My passion is cooking with fresh, seasonal food, with a focus around seafood. John dory is a dish I love to cook and lamb as a dish to eat. You also cant beat freshly made bread. Who/where do you source from? Is it important where ingredients come from? FOOD AND EATING OUT Justin Heasman Head chef at Charlie's, Croft Holiday Park, Reynalton Wednesday, May 21, 2014 83 westerntelegraph.co.uk I buy from local suppliers where possible, but also believe in provenance rather than local. Local is great, as it helps the local infrastructure, but sometimes local is not the best and to give the guests the best, sometimes you have to go further a field. Do you experiment? What directs what you are doing? I am always trying new methods as the level of cater- ing equipment becomes better and the boundaries can be pushed to make the product tastier. What is the most bizarre ingredient/dish you have ever eaten or cooked? Kudu large antelope in Namibia and sea urchin sushi. Do you have any favourite specials or dishes that you offer? We always have a great selection of pasta and risotto, and of course fresh fish will be centre of attention during the busy summer months. I adore Italian cuisine for its simplicity, flavours and richness Who cooks at home? My partner who is also a trained chef ! What is your favourite dish to eat? Welsh lamb. If you need a quick meal what do you cook? Lamb chops, sautee potatoes, and mint jus. It takes under 15 mins. If you have time off, where do you go out to eat? Whats the best meal youve ever had? Ill go to a local restaurant that is pushing themselves beyond the ordinary. The best meal Ive had was Gordon Ramsay, at the Royal Hospital Road. Stunning. What is the food scene like in Pembrokeshire? Have you noticed any changes in your time here? Its very good, the food offering is becoming more focused on quality rather than quantity. If the world was coming to an end, what would you choose as your last meal? Chateaubriand [steak].