The Blue Ball has an eclectic mix of customers, naturally it is very family orientated in the summer but it also appeals to the young trendy professionals, who visit all year round. The restaurant is open all year, apart from the first two weeks of January.

Situated in historic Tenby, the Blue Ball sources ingredients from the finest local suppliers, many of whom have won national awards for their produce.  As you would expect of a seaside resort, seafood and fish is in abundance and this is used to create many imaginative and fresh dishes, which change often, according to what's in season and in the markets.

Dinner can be as formal or informal as you like, the emphasis is based on a relaxed evening, with a warm welcome and friendly service. For those who want to fill up, but not break the bank - the early evening light bite menu is ideal, whereas the choice of dishes on the evening a la carte menu is one of the most interesting in the area.

Dishes include such delights as tasty and comforting homemade faggots or steak and ale pie, line caught sea bass, hand dived scallops, or the Blue Ball signature dish - pork Wellington. Puddings are sublime - assiette of chocolate, passion fruit pannacotta and of course, a selection of Welsh farmhouse cheeses.

The wine list is international, with five house selections by the glass, a good range of rose and champagnes, and regular guest wines that frequently make an appearance.