The Helm in Pembroke Dock has recently been taken over.

Well-known local chef Tony Thomas and his partner Hannah now run the premises on Commercial Row.

Tony, who previously worked at The Chemist Inn, Saundersfoot, has been in the catering trade for around 15 years and running his own premises has always been his aim, so when The Helm became available, he and Hannah jumped at the chance.

A family-run business, with Tony’s mum Helen front-of-house manager and his aunty Anita helping him in the kitchen, a warm welcome is extended to customers old and new.

Open every day from 11 am, The Helm underwent a full refurbishment, including the installation of a new kitchen, before the Thomas’s took over.

Both at lunchtime and in the evening, there is a wide ranging menu featuring traditional pub favourites made to Tony’s own recipes using fresh local produce.

Meals are served at lunchtime from 12 noon until 4 pm. There’s soup of the day, oven baked camembert with cranberry dip and fresh bread, as well as tastily filled farmhouse bread sandwiches and baguettes, toasted sandwiches and jacket potatoes.

Main meals include beef burger loaded with bacon and cheese, onion rings, served in a pan rustic roll, with chips and coleslaw, ham, egg and chips, pie of the day, mash and peas, a ploughman’s lunch, butchers faggots, mash, mushy peas and onion gravy, chilli with butter beans served with rice/chips or both, lasagne, salad and garlic bread, plus an all-day breakfast.

The evening menu is served from 4 until 9 pm.

Starters include homemade soup of the day, The Helm prawn cocktail, chicken liver paté, an anchor of brie wedge, and garlic bread.

Mains range from The Helm beef burger, The captain’s medium chicken curry, to beef lasagne and steak and ale pie.

Fish specials are catch of the day - large beer battered cod, chips and mushy peas, fresh salmon ‘off the boat’ served with a prawn and cucumber sauce and a choice of potatoes and fresh vegetables, and fish pie - tender pieces of cod, salmon, hake and king prawns in a white wine and dill sauce topped with mash potato served with fresh vegetables.

Chef’s specials include 10oz peppered rib eye served with onion rings, tomatoes, mushrooms and peas, choice of potatoes and a creamy pepper sauce, chicken roulade stuffed with brie and fresh basil, wrapped in parma ham with a rich white wine and garlic sauce, choice of potatoes and fresh vegetables and 10 oz gammon served with onion rings, tomatoes, mushrooms and peas and a choice of potatoes.

For vegetarians, there’s vegetable lasagne, served with side salad, coleslaw and a choice of potatoes, quorn shepherds pie topped with mash potato and grated cheddar cheese, served with onion gravy and fresh vegetables or garlic mushroom gratin, sliced mushrooms sauteed in garlic, herbs and fresh cream topped with breadcrumbs served with a choice of potatoes and fresh vegetables. Vegan meals are also available, but please ask for the menu prior to booking.

Both at lunchtime and in the evening, there is also a daily specials board.

But whatever you choose, don’t forget to leave room for a dessert which are mouthwatering. Cheesecake, bread and butter pudding, crumble, four layer chocolate fudge cake, raspberry and white chocolate roulade, plus cheese and biscuits are all served.

“We pride ourselves on our dishes and desserts being homemade,” said Tony. “And we are only too happy to cater for anyone with special dietary requirements.”

Sunday lunches are extremely popular and booking is advisable to avoid disappointment.

There’s a choice of starters, followed by topside of beef, shoulder of lamb, roast turkey breast, roast leg of pork and all the trimmings or indeed chef’s special, which is a slice of all the meats with all the trimmings, extra roast potatoes and a Yorkshire pudding. All roasts are served with roast potatoes, parsnips, mashed potato and fresh vegetables.

Other dishes are catch of the day, fillet of salmon and fillet of hake, all of which are served with a choice of potatoes and fresh vegetables.

Children are always welcome and a special kids menu is available.

All meats are from Josh Griffiths Butcher, Narberth, and fish from Mark the Shark at Milford Haven. Fresh coffee is from Capital Roasters.

As well as the bar area, The Helm has a 70-seater restaurant and separate function room, which can accommodate up to 100, with its own bar.

All occasions are catered for, from wedding receptions and birthday parties to christenings, baby showers and funeral teas. A sit-down buffet menu can be tailormade to suit all budgets and requirements.

A freehouse, The Helm has a well-stocked bar with Carling, Guinness, Stowford Press and Coors all on tap, plus draught beers, a wine list, with wide-ranging house wines, plus a blue Prosecco made with damson skin.

Outside, The Helm has a beer garden, while there’s also accommodation available, with five ensuite bed and breakfast rooms.

Bookings are now being taken for Valentine’s Day on February 14 when a special three-course menu will be served for £19.95, Mother’s Day on Sunday, March 11, and Easter Sunday on April 1.

And what’s more, from February 1, The Helm will be serving afternoon teas.

For more information, see The Helm’s Facebook page or call 01646 563260.