THE landlord of a Gwent country pub was fined yesterday after health inspectors found dead insects on the floor and walls of the kitchen. They said the kitchen at the White Hart Inn, in Llangibby, was in an "appalling state" when they visited the premises.

Delvyn Bradley Firth, 46, pleaded guilty before Abergavenny magistrates to two offences of failing to keep the White Hart clean. He was fined £600. Magistrates were shown more than 50 photographs taken by Monmouthshire County Council health and safety inspectors in November last year.

The pictures showed walls covered in grease run marks, dead insects and food debris on the floor and a thick accumulations of grease and grime between cooking equipment. Monmouthshire County Council, which brought the case, refused to release the photographs showing the evidence.

Inspectors first checked the White Hart - which states on its website that the restaurant "has gained a reputation for fine food and excellent service" - when Firth became owner in January 2004.

They advised him of steps needed to meet Food Safety Act 1990 standards.

A further inspection in May left inspectors satisfied that most of the issues had been fixed and another visit was not required for 18 months. But Ioan Gealy, prosecuting, said officials found the kitchen in such an appalling state in November last year, they decided to prosecute immediately.

Firth, who defended himself, apologised and said he saw the situation as a personal failing. He had found it difficult to run the business alone during the last two years after his business partner pulled out. "It's been the hardest, most stressful two years of my life."

Chairwoman of the magistrates Priscilla Davies fined Firth £600 and ordered him to pay £200 towards costs. She said the maximum fine could have totalled £10,000 but praised Firth for his guilty plea. She added: "We have also taken into consideration the protection of the public and the fact we do consider this to be a serious offence."

After the case, Firth said the pub had turned the situation around and was looking forward to a successful future with new chef and business partner Steve Myers.