What is your restaurant best known for?

Incredible views over the vineyard, Shropshire and the Welsh Hills.

Where did you train?

My parents owned a restaurant, so I started as a kitchen porter and fell in love with the buzz. I trained at the Rosewood in London, and at the Royal Automobile Club under Rob Chambers. I loved the way the kitchen ran, with method, skill and initiative.

What advice would you give someone starting out in hospitality? Learn your craft, learn it well. It’s what I was told and I pass it on.

What is your favourite local produce?

I have to say the grapes! Hencote wine goes into our dishes to add flavouring and depth.

What is your signature dish?

I have yet to establish one, but at home with my wife and five children my signature dish is American pancakes. I am talking fruit, Chantilly cream, homemade toffee sauce, all washed down with Grandma’s hot chocolate recipe.

Chef Simon Doyle

Reservations 01248 812 976

What is your restaurant best known for?

Great seasonal food and service using fresh local produce.

Where did you train?

I started washing pots at the local hotel whilst at school and was lucky to have a head chef who progressed me into cooking. Whilst at university I managed to work in great kitchens in Newcastle (Malmaison), Nottingham (the Lacemarket) and Sydney before settling in Beaumaris, as head chef at the Bulls Head Inn brasserie.

What advice would you give someone starting out in hospitality? It’s a great industry to work in so be proud and take it seriously.

What is your favourite local produce?

At the minute, fresh line-caught Menai sea bass from Andrew Owen. The flavour is outstanding.

What is your signature dish?

“Be proud of what you do”

Chef Chris Clowes Reservations 01244 820 559 Email