The Good Shepherd

For Sheeps and Leeks patron Paul Hearns, nothing beats Welsh produce and being part of a team

Tell us about your background and the ethos behind Sheeps and Leeks – and where did the name come from?

Since launching my career at 16 in 1998, I’ve been fortunate enough to work at a variety of exceptional establishments under highly esteemed chefs and mentors throughout the UK and Europe, which has helped shape me into the chef and restaurateur I am today.

At Restaurant Sheeps & Leeks, we are on a mission to create a truly unforgettable, relaxed fine dining experience. Our approach is simple: we use the freshest and highest quality local and Welsh produce available, to create innovative, seasonally inspired menus that showcase the best of what our region has to offer. Working closely with local producers and artisans is not only good for the environment and the local economy, but also essential for creating exceptional cuisine and a truly memorable dining experience for our guests.

What made you want to open in Caernarfon and what’s it like running a restaurant in Wales at the moment?

We carefully selected Caernarfon for several compelling reasons. This historic town is teeming with character and boasts a rich cultural heritage, making it an ideal location. Furthermore, the surrounding region is brimming with exceptional produce and talented artisans, providing us with a wealth of inspiration and resources to create innovative and memorable dishes. Operating a restaurant in Wales today is an incredibly exciting endeavour. There has been a tremendous surge of interest in the Welsh culinary scene in recent years, with diners increasingly gravitating towards smaller, independent establishments like ours, rather than large, chain restaurants.

You’ve already gained a lot of recognition, from Michelin and Good Food, why do you think that is?

I am humbled by the recognition that Sheeps & Leeks has received. It’s a testament to the exceptional hard work and dedication of our team, as well as our unwavering commitment to the restaurant’s ethos. We have such a talented and passionate team, who consistently give their all. We are united in our shared goal of delivering a truly exceptional dining experience to our guests, pushing ourselves to constantly improve and innovate. This commitment is reflected in every dish we serve, and I am incredibly proud of what we have accomplished together so far.

You’re clearly a great advocate of Welsh produce –what makes it so special and what are your particular favourites right now?

There are many reasons but we believe it’s the people behind the production who truly make it stand out.

They are dedicated, proud, and passionate about what they do, and their commitment to their craft is evident in the outstanding quality of their products.

Our restaurant is a celebration of Welsh produce from top to bottom. We are proud to source our ingredients from a wide range of local producers, including Hootons for fresh fruit and vegetables, Cosyn Cymru for local cheeses, Bangor Apiaries for delicious honey, Snowdon Valley Farm for fantastic mushrooms, Wavells Butcher for home-reared pork and local meats, and Gwynfyd Mon for local wines, among many others.

Each of these exceptional producers brings something unique and special to the table, and we feel incredibly fortunate to have access to such a diverse and exceptional range of Welsh food and drink, and we are proud to be able to showcase it to our guests in every dish we serve.

You’re a member of the Culinary Association of Wales – what made you want to join and what are the benefits?

It’s a great way to connect with other chefs and industry professionals who share the same love for Welsh produce. CAW offers a variety of events, workshops, and competitions that provide opportunities for networking, learning, and showcasing our skills.

As a member, I have access to a wealth of resources and information about the Welsh culinary scene, including news about local producers, new ingredients, and emerging food trends. The association also provides a platform to promote our restaurant and our commitment to using local Welsh produce.

Overall, being a member has been a great way to stay connected to the local culinary community, learn from others, and promote our restaurant’s ethos and values.

How do you see the Welsh food and drink scene unfolding and what are your hopes for its, and your, future?

As more and more people become interested in local, sustainable, and high-quality food, we believe that the growth of the Welsh food and drink scene will continue, with more local producers and independent restaurants gaining even greater popularity and recognition.

As for the future of Sheeps & Leeks, we will continue to innovate and create unique and delicious menus using the best Welsh produce available, to provide our guests with a memorable and relaxed fine dining experience, while also supporting the local economy and promoting sustainability. Overall, we are excited for what the future holds and are dedicated to making our mark in the Welsh culinary scene.