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January 28, 2010 DAILY POST
Love the food? Let chef know N
ORTH Wales is positively peppered with restaurants, hotels and pubs serving delicious food and drink to rival anywhere in the world. Lovers of the sensual delights of eating and drinking superlative offerings, beautifully presented, are spoilt for choice in our little country, since Wales produces the natural ingredients any chef worth his salt would crave. Celebrity chef Jamie Oliver says cooking is ‘all about the love.’ Indeed, watch any of our cookery programmes on television, and you can all but taste the passion for food, its sources and the dishes it conjures, courtesy of our top chefs, whatever the season. Only recently, ex-footballer and Frenchman David Ginola commented that his kinsmen are quite haughty about their cuisine, thinking they know all there is to know on the subject. Yet, according to the beautiful man himself, there is only one cookery programme on the French television menu. Look at the amount of interest in food in our country! We positively embrace new ideas and
influences, with the most innovative of chefs using ingredients which complement our traditional home grown excellence, with refreshing results. So it comes as no surprise that Wales boasts Michelin Star chefs of its own, and that our top restaurants are committed to serving superlative food in inspiring surroundings, gathering AA rosettes along the way as independent proof of success. From the unadulterated glamour of fine dining at its best to our favourite local pubs, the options for eating out in North Wales cover the whole spectrum of the gastronomic experience. The unrivalled and unadulterated pleasure of a wonderful meal, complemented by an appropriate Cariad wine, perhaps, amid excellent company and in the setting of a grand historic pile or elegant seaside hotel, is what memories are made of. Consequently, we expect the Daily Post Chef of the Year award to be highly contested. In fact, competition will be as stiff as an expertly crafted meringue. Voting for the chef you simply cannot live without, from our
prestigious list of culinary candidates, will ensure he or she gets your vote, in addition to your heartfelt compliments. And much more besides. The top three chefs will receive a magnum of champagne, compliments of Tanners Wine Merchants of Llandudno, plus six pairs of tickets for shows of their choice at Llandudno’s fabulous Venue Cymru or Pavilion Theatre, Rhyl, and – best of all – an editorial write-up of themselves and an advertisement for their hotel or restaurant in your favourite daily newspaper! Your favourite chef is an important person in your life, so why not vote with your feet, as well as your stomach, and show him or her your appreciation? Don’t delay. Vote for the Daily Post Chef of the Year 2010 today! ● To vote for who you believe should be winner of the prestigious Daily Post Chef of the Year 2010 accolade, simply peruse our supplement, select one of the chefs listed, then fill in the coupon and pop it in the post. Alternatively, you can vote in two flicks of a lamb’s tail online at the website www.dailypost.co.uk/ votechef.
There are plenty of restaurants and hotels across Wales where delicious menus using local produce are available
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DAILY POST January 28, 2010
Tony O’Neill PROFILE
Aaron Broster PROFILE Experience
Aaron Broster has been leading the team at Brookhouse Mill for ten years. He was trained locally at Llandrillo College and worked in many reputable hotels in the area, Manorhaus, Chester Grosvenor & his own restaurant for 2 years before joining the team. He won Vegetarian Chef of the year in 1993. Winning vegetarian chef of the year 1993, but no longer a vegetarian, Aaron brings flair, imagination and most importantly great taste to his dishes on the ala carte menu
Signature Dish
Medallions of Welsh beef, stacked with homemade black pudding, mushrooms and glazed with leek and stilton rarebit.
Brookhouse Mill Ruthin Road, Denbigh, LL16 4RD www.brookhousemill.co.uk Chef’s Special Menu over the Valentine Weekend Please book on 01745 813377
Richard Holland PROFILE
THE SEACROFT TREARDDUR BAY RAVENSPOINT ROAD, LL65 2YN
01407 860348
SERVING THE
BEST SUNDAY LUNCH
ON ANGLESEY
Proprietor and head chef Darryl Flynn brings 25 years of cooking experience to the pub and has travelled the world cooking in a variety of restaurants to clientele such as most of Europe’s royal families, sports stars and even privately for Tony Blair when he was prime minister. As recently seen on BBC 1 and S4C the Old stag is reknowned for its home cooked food.
Signature Dish :
The Old Stag Homemade Pie - Braised chunks of Beef and mushrooms cooked in a Guiness sauce and topped with short crust pastry served with mash or real chips and Cider braised red cabbage
FREE BOTTLE OF WINE WITH MEAL Llanbedrgoch, Anglesey
01248 450711
Kevin Williams PROFILE Experience
Completed training at Llandrillo College while working at Home Cookin’. Gained experience in catering various events from large marquee weddings to working in a successful restaurant. Became Head Chef in 2002 and with the support of great staff have not just maintained but increased the already high standards of the restaurant.
Signature Dish: -
Classic Steak & Ale Pie made with Chunks of Welsh Beef cooked in the local Ormes Best Ale, with Onions & Fresh Thyme, topped with glazed Short Crust Pastry, served with Hand Cut Chips, a selection of Fresh Market Vegetables & Home Cookin’s own Gravy
Valentine’s Menu 3 Courses
130 Upper Mostyn Street, Llandudno, , LL30 2PE Telephone: 01492 876585
Signature Dish : Pan Fried Sea Bass, Crushed New Potatoes and Asparagus Tips
Experience
Signature Dish: Assiette of Snowdonian Lame with leek, dauphinoise potato and a red wine & rosemary jus.
@ ty newydd
Tony started his career training at The Dorchester, London. He has worked in various kitchens around the continent settling in Malta as an Executive Chef. After a successful period there, he boarded the QE2 sailing around the world before finally harbouring at his current residence at The Seacroft in Trearddur Bay
Darryl Flynn PROFILE
Experience Richard Holland is a young and passionate award winning chef with a vast experience of working in first class establishments across the North Wales region and is quickly making a name for himself in the area. Trained by reknowned Tre-Ysgawen Hall Head Chef Steve Duffy, Richard is passionate about food and his adventurous dishes convey this.
The Restaurant
Experience
£15.99
The Old Stag
Open Every Day Except Monday Lunchtime 01745 860213
Llangernyw, LL22 8PP (between Abergele & Llanrwst on A548)
“Bookings now being taken for Valentines’ Weekend. Special menu and 80’s disco till late on Saturday 13th feb”
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January 28, 2010 DAILY POST
Becoming a chef takes a lot of hard work and skill
Steven Roberts PROFILE Experience
Head Chef Steve Roberts has had a varied and very successful career working high class establishments across the UK including the 5 Red Star Cliveden Hotel and Penny Hill Park. He has also won a Gold Medal in the North Wales Salon Culinaire. Working at St Georges Steve aspires to achieve a second AA Rosette for the Terrace Restaurant.
Signature Dish
Local Pork cooked Three Ways with Braised Red Cabbage, Fondant Potato and a Bramley Sage Reduction
“ N O RT H W A L E S P R E M I E R 4 S TA R H O T E L ” St. George’s Hotel, The Promenade, Llandudno, Conwy LL30 2LG | Tel: 01492 877544 | Fax: 01492 877588 www.stgeorgeswales.co.uk
Recipe for success P ASSIONATE about food? Eat, drink and even sleep the stuff? Starting out on the career ladder, or looking for a career change which satisfies your appetite for cooking? Let’s cut to the chase: you want, nay ache, to be a chef. Because, as any top chef will tell you, being the best of the bunch is all-consuming. If you are fascinated by food, eating and making people happy – an important ingredient in the chef’s curriculum vitae – then training to be a chef could prove your recipe for success. That said, being a chef can be notoriously stressful. How do you think the saying ‘if you can’t stand the heat, get out of the kitchen’ came into being? Consequently, the best chefs are meticulously organised. They clear as they go, de-cluttering the mind as well as their space. What’s more, their lives are dictated by timing; and, as
those orders pour in, working to the highest standards, under pressure, is the order of the day. Celebrity chef Jamie Oliver says chefs need to do things properly, with ‘real conviction and passion’. He also stresses how key it is for people in this position to care for their staff. You need tasty people skills to run a happy ship. So where do you start on that edible career ladder? Like all the best chefs, at the bottom. Visit a kitchen you admire (not at peak time, though!), and ask the Head Chef if you can work as a kitchen assistant. Nothing will beat on-the-job experience, and you can decide if reality lives up to the dream. Naturally, attending a course dedicated to working in a professional kitchen will pay dividends. Studying the basics and background of cooking, including hygiene, technical, practical and safety skills, is a prerequisite. Learning from
experts will also start you off on the right footing. Enrolling on a course will enable you to mix with other food-obsessed people, which is an inspiration in itself. For the young, an apprenticeship is the perfect real-time and in-the-classroom blend. Another great way in which to hone your culinary skills is to enrol on a course at a cookery school. Gourmet breaks, such as the ones held at Llanerch Vineyard Food School, will prove Manna to the soul. According to Caterer.com (www.caterer.com), in order to become a chef, you need a flair for cooking that goes beyond following recipes. You must develop an understanding of flavours, textures, and of course colours, as presentation is a key part of the gastronomic experience. If you are prepared to work hard, however, a career as a chef can be infinitely rewarding. Go for it!
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DAILY POST January 28, 2010
Award-winning food and drink F
OOD lovers looking to eat out in North Wales are certainly spoilt for choice, such is the variety and quality of food and drink produced and served locally. The Welsh Assembly Government has put food and drink production and the promotion of Welsh produce high on its agenda, with a number of initiatives to help the Welsh food and drink industry increase its profile and market share. Rural Affairs Minister Elin Jones said: “Wales’ reputation as a producer of high quality, flavoursome food and drink continues to grow, and the Welsh Assembly Government’s Local Sourcing Action Plan encourages us all to buy more Welsh food. “There are so many benefits to buying local, from reducing food miles and supporting the local economy to the reassurance that comes with knowing where our food comes from and how it has been produced.” Central to the Assembly’s promotion of quality food and drink is the annual Wales the True Taste Food and Drink Awards. The Welsh Assembly Government-managed awards recognise excellence and innovation in the industry and includes a Food Tourism Destination category, and categories dedicated to eating out in Wales. Elin Jones said: “Year on year the True Taste Awards have grown in popularity and stature. “The awards have succeeded in emphasising Wales as a producer of high quality and innovative produce, and are recognised by consumers and the food and drink industry as a sign of excellence, with many winners coming from North Wales.” Among the winners in the 2009/10 Awards were Tyddyn Llan and Caffi Florence, North Wales Regional winners in the Restaurants, Pubs and Hotels, and the Cafés and Tearooms sections respectively. Tyddyn Llan Restaurant with Rooms at Llandrillo is renowned for using a variety of local and Welsh produce to create innovative and flavoursome food. While environmentally-aware Caffi Florence at Loggerheads Country Park in Mold prides itself on using fresh, local, organic and seasonal produce in its menus. The 2009/10 True Taste Awards also saw a number of retailers from North Wales honoured, including Hawarden Estate Farm Shop, which was
Wayne Roberts PROFILE Experience
Head Chef of The Hotel Portmeirion (gained two rosettes) and Castell Deudraeth (one rosette). Captain of the Welsh National Culinary Team (silver medal at Culinary Olympics, 2009). Wayne has experience of working in many of North Wales’ best restaurants and hotels. Previously at Chequers as chef de cuisine to Prime Minister John Major.
Signature Dish
Partridge ‘pot au feu’ , root vegetables & truffle
Gwesty Portmeirion Hotel 01766 770000 Deiniol ap Dafydd has been named True Taste Champion
Picture: Kiran Ridley on behalf of The Welsh Assembly Government
named Retailer of the Year, and Siop Fferm Glasfryn in Pwllheli, winner of the Farm Enterprise category. While Deiniol ap Dafydd, owner of Llanrwst-based Blas ar Fwyd Cyf – the largest delicatessen in England and Wales outside London – was named True Taste Champion. As an experienced supplier of Welsh produce to the hospitality sector across Wales, he stresses the importance of being able to get homeproduced speciality foods from farms and producers to the chefs. “Over the past 21 years we have seen an incredible rise in the known and perceived value of chefs using Welsh produce,”
he said. “We need to develop a more diversified range of specialist foodstuffs produced in Wales so that chefs can use a broader variety of local produce in their imaginative menus, rather than being forced to buy specialist products from other countries.” The importance of food to the tourism industry and the need for high quality, local food as a means of attracting visitors to Wales is emphasised by the Welsh Assembly Government’s Food Tourism Action Plan launched last year by Rural Affairs Minister Elin Jones and Heritage Minister Alun Ffred Jones. Part of this is the Hospitality Guide for tourism businesses, which highlights the financial benefits for serving local, regional produce, both for individual enterprises and the local economy, and offers step-by-step advice on how best to take advantage of the wealth of quality food and drink produced in Wales. ● For more information about Welsh food and drink log on to www.walesthetruetaste.co.uk. Or for information about the Wales the True Taste Awards Food & Drink Awards, log on to www.truetaste.tv or www.gwirflas.tv.
www.portmeirion-village.com
Castell Deudraeth 01766-772400
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January 28, 2010 DAILY POST
Country produce to be proud of W
Michael Jones PROFILE Experience Michael completed his training at Llandrillo and has worked for an array of top restaurants in Llandudno uncluding No1 Bistro, Fat Cat and The Gresham. A young, passionate ‘up and comer’, Michael insists on local produce to ensure a mouthwatering menu of good old school pub grub at his current residence The Estuary. A versatile Chef who is currently devising menus for themed evenings following their recent ‘Welsh Food Night’. Signature Dish: Thick cut pork chop smothered with a stilton glaze on a bed of mustard-seed mash, served with a selection of roasted vegetables.
The Estuary Llanrwst Road Glan Conwy 01492 585332
SPECIAL OFFER
Mention Chef of the Year and claim 1 free desert for every two people dining between Tuesday and Sunday 12pm - 8pm
Arwel Williams PROFILE Experience
Arwel has built up a reputation for quality home cooking and fresh seafood throughout the Conwy Valley and insists on using fresh local produce. He is the only person to win the British Cheeseboard Association Award in North Wales twice and won a Jersey Tourism Award for Good Food whilst he was there for three years. Signature Dish Roast shoulder of welsh lamb and a marmalade glaze served with a rosemary and mint jus alongside a selection of seasonal vegetables Food served daily 12.00pm - 3.00pm / 5.00pm - 9.00pm Food served ALL day Saturday & Sunday Monthly theme nights call for details Booking is advisable.
G L A N A B E R H O T E L | H O LY H E A D R O A D | B E T W S Tel: 01690 710325
Jason Evans PROFILE Experience Head Chef at the Gladstone Dwygyfylchi. Jason trained at Seiont Manor Hotel, under Raymond Blanc’s 2nd Chef, The Heythrop Park in Oxford under Gary Rhodes, and The Grosvenor Hotel Bistro Chester, before opening Tannery Bistro Llanrwst. Jason combines his expertise at The Gladstone providing modern pub food using local produce. Signature dish PANFRIED DUCK BREAST SERVED ON A BED OF CREAMED SAVOY CABBAGE AND BACON LARDONS, WHITE PEPPER CHIVE MASH AND AN ORANGE AND COINTREAU SAUCE.
The Gladstone:
Haven of coastal tranquillity, great pub food and hospitality. Award winning free house with real ales and four star boutique rooms. Live music every Saturday night.
Telephone No. 01492 623231 Web site www.thegladstone.co.uk
Y
COED | CONWY |
ALES is replete with natural goodness. Our landscape, which itself reflects freshness, quality and variety, enables us to grow the very best produce, worthy of any table. Indeed, Welsh food has established a long and enduring reputation for distinctiveness and quality, making it popular with consumers worldwide. Naturally, food plays an important role in the Welsh economy, accounting for 55,000 full-time jobs in production and processing alone. Wales is famous for its salt marsh lamb, native Welsh black cattle, farmhouse cheeses, and now even wines! We are what we eat, and lambs grazed on coastal marshland, lush with salttolerant grasses and herbs, produce the darker meat with a more delicate, sweet flavour for which they are famous. Descended from pre-Roman cattle, our black beef produce a meat which belies their hardy constitutions. The meat is renowned for its tenderness and depth of flavour. Our mouth-watering cheeses, derived from local farms, boast the purest ingredients and traditional cheese-making skills. Romantic names, such as Golden Cenarth, only add to the experience of savouring the taste. Among the annual Wales the True Taste Food and Drink Awards for 2009/10 were Edwards of Conwy’s traditional sausages, Wild
Welsh cakes are just one of the local delicacies
Picture: The Welsh Assembly Government
Anglesey Oak Smoked Sea Bass, and Welsh Heather Honey, with its unique taste, texture and appearance, having been harvested from the mountains near Wrexham. The region’s farmers’ markets give everyone the chance to buy the best of Welsh fresh produce. They give us the opportunity to speak with the growers and producers direct, as well as to support our country’s hard-working farmers and their families, and to preserve the landscapes they have tended, in which we are privileged to live and appreciate. What’s more, our unmissable food festivals attract both producers and consumers from far and wide. For starters, be sure to include
the following delicious dates in your shiny new 2010 diaries: West Wales Food Festival (May 2 and 3), Mold Food Festival (September 25 and 26), and Llangollen Food Festival (October 16 and 17). Further afield, the True Taste Welsh Produce Market is once again set to take London by storm, bringing fresh produce from Wales’ farm gates to Londoners’ plates. Held in Golden Square, near Regent’s street, on February 26, the event will build on the huge success of last year’s, when 12 Welsh producers plied their produce to a capacity crowd. What’s more, the Welsh flag will be flying in Dubai between February 21 and 24, when Gulfood 2010 takes place – the biggest trade exhibition in the Middle East.
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DAILY POST January 28, 2010
Chefs battle it out C ELTIC pride will be at stake when chefs from the Welsh National Culinary Team welcome Scotland and Ireland for this year’s Battle for the Dragon contest. It’s a big year for the Welsh chefs, who follow the contest with their first ever trip to Singapore for the FHA Culinary Challenge, hailed as Asia’s most established culinary competition, from April 15-25. The Battle for the Dragon contest is one of the showpiece events at the Welsh International Culinary Championships, held at Coleg Llandrillo Cymru, Rhos-on-Sea from February 16-18, which are open to the public free of charge. The championships are organised by the Welsh Culinary Association and sponsored by the Welsh Assembly Government and Hybu Cig Cymru/ Meat Promotion Wales. The Battle for the Dragon is a hot kitchen contest held over three days, with each of the three competing nations allocated three hours to produce a mouthwatering three-course meal for 90 people under the supervision
Andy Sheridan PROFILE Experience In the two years Chef Andy Sheridan has been at The Groes, he’s claimed Bronze in the 2009 Junior Chef for Wales, and reached the semi finals of the BBC3 Chef of the Year. Passionate about food, Andy happily recommends his favourite dish on the Groes’s menu - a delicious Pork Tender loin wrapped in Parma Ham. Signature Dish: Black Pudding and Apple Scotch Egg with wholegrain mustard sauce.
Fresh, home cooked food served each day.
Last year’s Welsh International Culinary Championships of a panel of international judges. Ireland are first in the kitchen on Tuesday, February 16 when they will cook Welsh Pork in their main course; Wales follow on Wednesday with Welsh Lamb; and Scotland complete proceedings on Thursday with Welsh Beef. Tickets for each of the Battle for the Dragon lunches, which cost £27.50 each, can be booked with Jane Cater at j.cater@llandrillo.ac.uk or telephone 01492 542305. In the other showpiece event at the Welsh International Culinary Championships, four chefs will
put their skills to the test in the National Chef of Wales Final on February 16. The finalists include Chris Owen from Castle Hotel, Conwy and 16-year-old Connah’s Quay schoolboy Luke Thomas. Designed to celebrate the nation’s culinary skills and rich variety of quality food, the three-day championships are packed with exciting competitions for learner, junior and senior chefs and waiting staff. Watch out for updates on the WCA’s website, www.welshculinary association.com.
The good pub guide’s Inn of the year 2009
Daily specials, light lunches and a Prix Fixe menu every Sunday, two courses £14.95, three courses £17.95. We even have our own Groes Ale! Tyn y Groes, Nr. Conwy, LL32 8TN Tel 01492 650545 www.groesinn.com
Gwyn Roberts PROFILE Experience Gwyn, who is a fluent Welsh speaking Chef, has gained 22 years of experience starting his training at Bodysgallen Hall and moving away from Wales for a period of time to further his ambitions working at Michelin star restaurants Gravetye Manor in West Sussex and the Grosvenor in Chester. Just recently he has gained 2 Rosettes for the Kinmel Arms. Signature Dish : - Medallion of Kinmel Estate venison with a slowly braised venison shoulder, parsnip and potato boulangère, sautéed honeyed root vegetables and a port, redcurrant and vanilla jus.
Battle for the Dragon Welsh International Culinary Championships 2010 February 16-18 The Welsh Culinary Association welcomes three International Culinary Teams to compete in The Battle for the Dragon contest at Coleg Llandrillo Cymru, Rhos-on-Sea, Llandudno. Day 1 (16th Feb) - National Culinary Team of Ireland Day 2 (17th Feb) - National Culinary Team of Wales Day 3 (18th Feb) - National Culinary Team of Scotland Each team will cook a three course lunch for 90 people using Welsh produce. You can sample the dishes served up by the teams by booking lunch at £27.50 per person per day. Contact Jane Cater, Coleg Llandrillo Cymru, Tel: 01492 542305. Don’t miss the National Chef of Wales Final on February 16 Come and see top chefs in action every day from 9am to 4pm. Competitions and exhibition are OPEN TO THE PUBLIC FREE OF CHARGE
Sunday 14th February Valentine Day
The village St George Nr Abergele 01745 832207 www.thekinmelarns.co.uk
We can provide the perfect romantic break, Dinner, bed and breakfast £195.00 for two people sharing Or a romantic meal in our restaurant £36.00 pp
Chris Chown PROFILE Experience Chris Chown is often heralded as one of the most accomplished Chefs in North Wales. In an illustrious career, Chris’s talents have earned Plas Bodegroes widespread recognition with awards like the prestigious Michelin Star, True Taste of Wales Restaurant of the Year 2008, 3 AA Rosettes and Good Food Guide UK Restaurant of the Year.
Chefs Signature Meal Poached fillet of Welsh Black beef with a steak and oyster pie
Treat your ♥alentine
Special dinner 13th and 14th February: 3 courses £35.00 Wales’ most romantic restaurant, reopens 12 February Rooms from £80.00 Bed and Breakfast for two
Plas Bodegroes Restaurant with Rooms Pwllheli Gwynedd LL53 5TH www.bodegroes.co.uk 01758 612363
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January 28, 2010 DAILY POST
Christian Bourget PROFILE Experience Born in the Loire Valley from a young age Christian had a passion for cooking and entered the St Anne college for catering in St Nazarene. He opened a Logis du France in the Loire Valley and ran it for 18 years where he was awarded winner of Best European Terrine. He came to Y Beuno in 2006 where he feels well blessed with local produce, especially seafood and his standard of cuisine is second to none. Signature Dish: Lobster Thermidore cooked in a Brandy mustard and white wine beurre blanc and gratinated with cheese. Clynnogfawr, Gwynedd LL54 5PB Tel: 01286 660785 www.ybeuno.com
Here at Y Beuno, we pride ourselves on offering guests a top class service. We were recently rewarded with a “Four Star” rating with Visit Wales for the standard of accommodation and customer service. Fine dining has long been a tradition at Y Beuno, with an “Award Winning” Chef and well trained staff to make your stay a warm and relaxing experience.
Chris and Paul Adams PROFILE
Ffion Cawley PROFILE
Experience Previous chef/owners of busy BISTRO CONWY, Chef brothers Chris and Paul Adams now run the equally busy BISTRO BETWS-Y-COED. Since working for such luminaries as Marco Pierre White and Welsh Michellin star chef Chris Chown, they now enjoy sourcing their own food locally, like Penmachno lamb bred to their own specifications and fish caught from their own fishing boat.
Experience A good chef could be classified by a certificate, stars, or rosettes hanging on a wall, but what determines true greatness in the culinary field? First of all Ffion has a broad knowledge of the basics and an ability to cook in a variety of styles. More importantly, Ffion creates meals for fifty or two seemingly effortlessly and keeps them coming back for more. Whether it’s her garlic mushroom starter, her tender shoulder of lamb or her crème brulee you’ll always wish you had room for just one more bite.
Signature Dish: Bistro Trio of Penmachno Lamb: Roast rack of lamb with a winter vegetable hot pot sauce, tartlet of braised shank with berry and fresh herb jus and a chilli spiced lamb fritter with a sweet chilli salsa.
Signature Dish : Braised shoulder of local Welsh Lamb, slowly cooked in a redcurrant jus with creamy rosemary mash.
Bwyd modern a traddodiadol o Gymru Traditional and modern Welsh food
Holyhead Rd, Betws-y-Coed 01690 710328
Bernhard Lanz PROFILE
Experience Head chef at the Castle View Pub in Deganwy, Rhodri trained at LLandrillo College and worked through the ranks at the Groes Inn, Tyn-y-Groes and The Pen-Y-Bryn Colwyn Bay. He proudly offers both modern and traditional home-cooked pub food using fresh local produce from local suppliers.
Signature Dish: Pan seared Venison Loin Steak glazed with Red Wine reduction accompanied by hand-made German Noodles (Spaetzle) and a poached Pear half with Cranberry Sauce
Queens Square, Dolgellau, Gwynedd LL40 1AR
Tel: 01341 422209
email: royal.ship.hotel@btconnect.com www.royalshiphotel.co.uk
Reservations recommended 01492 642 111
Rhodri Davies PROFILE
Experience Originating from Germany and been at The Royal Ship Hotel for eight years he has been working in the hospitality industry all his working life. He is a self-taught chef with a passion for fresh and where possible local produce. Twice winner of the Robinson’s National Seafood Competition.
The Royal Ship Hotel
Lle Hari
at The Meadowsweet Hotel, Llanrwst • Lle Hari Restaurant seves traditional homemade Welsh food with classic American service • Fresh produce bought from our Conwy Valley Farms • Special offer - Sweet Tuesday’s - Free Homemade dessert with every main meal bought!
Signature Dish RACK OF WELSH LAMB, SERVED WITH CRISPY LAMB BREAST, DAUPHINOISE POTATOES, GREEN VEGETABLES & A ROSEMARY SAUCE
Castle View Deganwy A Note For Your Diary Polish Food Festival from 25th January to 7th February - Gourmet Overnight Special
Our exciting menu has a great selection of both modern and traditional home-cooked pub food, and we source local produce wherever possible. Our delicious food is complemented by a great selection of cask ales and fine wines.
Telephone number 01492 583777 Web site www.castleviewpub.com
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January 28, 2010 DAILY POST
Want advice on wine? Speak to the experts
E
ACH of the three winning chefs in the Chef of the Year competition will receive a magnum of Tanners Champagne courtesy of Terry Platt Wine Merchants in Llandudno. Terry Platt’s has specialised in supplying quality minded restaurants and hotels from North and Mid Wales to Chester and Wirral for many years, and is a firm favourite with local chefs. The Llandudno business was started in 1962 by Terry Platt, who was later joined by his son Jeremy. The firm has gone from strength to strength, based on the principle of sourcing high quality wines direct from the vineyards and providing a high level of customer service to its customers. It was this shared ethos that led Terry Platt to join another successful family-owned merchant, Tanners Wines of Shrewsbury, in 2006. Today, Terry Platt Wine Merchants has a comprehensive list of superb wines from around the globe, the range
James Tanner now boosted by the addition of wines from Tanners’ extensive range – so there is always a perfect wine to go with every course. Beers, liqueurs and spirits are also delivered from its warehouse direct to trade customers in the area. The convenient position of the Terry Platt’s warehouse on Council Street West made it the perfect spot for the launch of a new branch of Tanners Wines in July 2009. The shop, which is open to the public,
sells a wide selection of bestselling wines from Tanners’ range. In the seven months since the first customer walked though its doors it has been a huge success. Managing Director James Tanner commented: “We were delighted when Terry Platt’s joined the Tanners umbrella, as Tanners also has many trade and private customers in the area and it was apparent that both businesses would benefit. “Our new shop, with its customer car park, has clearly fulfilled a local need to be able to buy better quality wines in person. Many customers enjoy browsing the shelves and talking to staff, thus adding an extra dimension to our home delivery service.” Anyone who enjoys wine, and any professional or amateur chef looking for advice or support in matching wines with their dishes, is invited to contact Terry Platt’s direct on 01492 874099 or to pop into the Tanners’ Llandudno branch in Council Street West, which is open Monday to Friday, 9am to 5pm.
Stephen Francis Duffy PROFILE Experience Stephen has worked at some of the most prestigious hotels in North Wales. Bodysgallen Hall, St Tudno, The Quay and now TreYsgawen Hall & Spa. Young Welsh Chef of the year, Runner up National Chef of the year, Gold Medal Grand Prix Challenge, Runner up national Chef of Wales, and National Winner Asia Chef of the year. Signature Dish: Roasted cutlets of Anglesey lamb, braised lamb pudding, creamed garlic, cabbage, roasted kidney, red wine, mint and shallot reduction
Tre Ysgawen Hall Country House Hotel & Spa ☎ (01248) 750750 (Hotel Switch Board) Capel Coch, LLANGEFNI, Isle of Anglesey LL77 7UR
www.treysgawen-hall.co.uk
Tim Mcall PROFILE Experience
After completing training at Llandrillo College, Tim went on to work for the impressive Canadian Pacific Hotels across North America where he gained experience that influences his sumptuous dishes to this day. Tim returned to work for the Maddocks family as head chef of The Empire Hotel and now The Osborne House, Llandudno.
Signature Dish
Chef’s signature dish:- Brie stuffed chicken breast served with crushed new potatoes and a shallot and wild mushroom sauce.
Multi Award-Winning Tanners Wines Has Come To Llandudno! Visit us soon for a range of great wines at genuine prices by the single bottle and case. Tanners is family-owned and independent. Open to the public Monday to Friday 9.00am to 5.00pm, with free customer parking!
Independent Merchant of the Year Decanter World Wine Awards
Open every day 11.00am to 10.00pm (Sunday 9.00pm) A la’ carte menu 2 c ourse lunch menu 10.25 3 c ourse meal 18.50 Traditional Sunday lunch13.95
Salvatore Tassari PROFILE Experience The Bridge Gastro Pub menu is influenced by the international background of award winning head chef Salvatore Tassari, who was born in Naples (the orginal home of the pizza) but raised in the Uk from his teenage years. Sav’s enthusiasm for food that tastes and looks good stems from his wide experience and years of working in Michelin stared restaurants which includes periods in Italy, Australia and Spain as well as the Uk. Signature Dish: Tapas: Honey and soya tempura pork belly with chilli, lemon grass and coriander relish.
Council Street West, Llandudno, LL30 1ED. Tel: 01492 874099 www.tanners-wines.co.uk Cludwyr gwin yn uniongyrchol o’r winllan Shippers of domaine wines direct from the vineyards
Where Friends Meet To Eat..... Food served from 11am to 22pm
Call 01745 536725 Lower Road, St Asaph LL17 OSG bookings@thebridgestasaph.com Surf www.thebridgestasaph.com
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January 28, 2010 DAILY POST
Geraint Lloyd PROFILE
Bethan Matthews PROFILE
Experience
Experience A travelled Chef who has worked in a variety of well known restaurants in North Wales London and Paris. Recently Bethan and partner Antoine Mercier have returned to open the Pont Y Pair Hotel in picturesque Betws y Coed. Bethan enjoys working with fresh local products which are in season , and she uses her 6 years experience in France to create dishes that have a distinct French influence.
Trained at the 3* rosette winning Bryn Howel Hotel under Dai Davis, who at the time was captain of the Welsh Culinary team. There, Geraint helped cater for royalty and reknowned personalities. Geraint has a passion for locally sourced seasonal produce and wherever possible prefers to use Welsh produce. He also likes to experiment by creating new dishes with a Thai influence. Having taken over as the head chef at Fat Cat, Wrexham recently, 2010 promises to be an exciting year with their new spring and summer menus as well as Valentines Day special menu.
Signature Dish: Pan fried chicken breast with garlic and bacon, served with mash potato.
Signature Dish
Fat Cat Stir Fry: A choice of Chicken, Duck, Salmon or Vegetarian all with -Ginger, chilli, garlic, bean sprouts, pak choi, peppers mushrooms and egg noodles in a honey and soy sauce.
FAT CATcafe´
Pont-y-Pair Hotel
bar
WREXHAM
Fat Cat Cafe´ Bar | Lord Street | Bus Station | 01978 266791 www.fatcatcafebars.co.uk | FCwrexham@thefatcatgroup.co.uk
James Hudson PROFILE Experience Second Chef James Hudson has had invaluable experience in kitchens across Europe which has developed his skill in preparing varying styles of cuisine. James arrival at Hotel Cymyran has added a European flavour to the menus and his Greek and Spanish tapas menus are quickly becoming firm favourites. Signature Dish: Pan fried Seabass fillets served atop a clear spicy thai vegetable and fish broth with rice noodles and fresh coriander
Llanfair yn Neubwll, Near Holyhead, Anglesey, LL65 3LD Tel: 01407 742858 Fax: 01407 742520 Email: info@hotelcymyran.com Website: www.hotelcymyran.com
Betws-y-Coed Sunday Lunch served all day Sunday Main Course £7.50 or Three Course Meal £10.50 Now taking bookings for Valentines Day Please call for details
www.hotelbetwsycoed.co.uk
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DAILY POST January 28, 2010
Family firm’s success
S
ITUATED near Pwllheli, Harlech Foodservice, one of the region’s biggest and fastestgrowing independent food wholesalers, has been trading successfully in North Wales for more than 35 years. What’s more, this family-run business is bucking the trend by expanding, recruiting more staff (it already employs 70 local people, most of whom are bilingual), refreshing its branding, and moving into a brand new depot in March. Harlech Foodservice has remained very much a family concern, and many staff have been with the business a long time. Two generations of the family are currently working hard in the business, with the third toddling around from time to time, being spoiled rotten by Nain and Taid and the telesales girls. The company’s philosophy is simple: to give customers the products they need to grow and prosper – at the best prices, and supporting as many Welsh suppliers as possible along the way. Harlech Foodservice’s eagerly-awaited annual trade show is, in the words of Tony Burgess of Birchgrove Eggs, “one of the finest showcases of food and products in Wales.” The trade show offers the
Dylan Edwards PROFILE Experience
There’s one word to describe this man – PASSIONATE! Trained by Fred Kavanagh-Masterchef of Chaine de Rotissiere. Dylan took over as Head Chef of the Royal Oak in 2001 gaining an AA rosette in 2004 and achieving Les Routiers “Hotel of the Year” 2008. Dylan’s motto of “Local, Fresh, Seasonal” has propelled him to position of Group Catering Matering overseeing and developing a team of very talented chefs.
Signature Dish
Pan Fried Loin of Hare on Wild Mushroom & Thyme Risotto with Red Wine Jus
Royal Oak Hotel
The team at Harlech Foodservice outside their new depot storage centre opportunity to sample all that is new, as well as old favourites, with over 350 special offers on key lines of up to 50% off. This year’s trade show, which boasts more than 60 trade stands, will be held on Tuesday and Wednesday, February 23 and 24, from 10am until 5pm at Hafan Y Mor. Those who want to purchase Tony’s premium free range eggs, plus much more besides, will not want to miss the trade show and the opportunity to discuss and plan new-season menus with manufacturers of a vast range of quality products, such as: ● Frozen foods, including high end ready meals, premium Welsh lamb and beef burgers, fast foods and a huge
See, taste & sample all that’s new and take advantage of more than 350 Show Special Offers on Key lines Many Half Price Place 2 orders for delivery: One before & one after Easter.
Frozen food WELL Chilled food OVER 60 Dry grocery STANDS Cleaning Materials Disposables · Scooping & Impulse Ice Creams
PLUS Many exclusive Welsh products
Email; royaloakmail@btopenworld.com
TEL 01690 710219
www.royaloakhotel.net Holyhead Road, Betws-y-Coed, LL24 0AY
Don’t miss our BIGGEST SHOW EVER!
y 24th February ruary & Wednesda Tuesday 23rd Feb entry 4pm) 10am - 5pm (last
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BETWS-Y-COED, SNOWDONIA Former Victorian Coaching Inn right in the heart of Betws-y-Coed set amidst stunning scenery. All rooms have been designed to a high standard, keeping in mind the heritage of the Victorian era but with modern contemporary luxury. For dining there’s the award winning Llugwy Restaurant or the relaxed modern Grill Bar— both have modern Welsh menus that are created using the finest locally sourced ingredients. Alternatively try the Stables Bistro Bar offering an unique atmosphere, cask ales, alfresco dining and regular music nights. Its all here……………….
Chefs
INVITATION
KICK-START THE SEASON WITH MASSIVE SAVINGS
range of desserts ● Groceries, including breakfast items, baking and other ingredients ● Fresh chilled items, including skinless boneless chicken breasts, bacon, Welsh milk, butter and cheese ● Gold True Taste Awardwinning Welsh Maid dairy ice cream, plus ● Essential cleaning materials and disposables And with food safety on the top of everyone’s agenda, it is reassuring to know Harlech and each and every one of its suppliers are fully accredited and regularly assessed to ensure your order reaches your venue in tip top condition. ● Harlech Foodservice is at Y Ffor, Nr Pwllheli, tel: 01766 810810. www.harlech.co.uk.
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Easy to find Free entry - trade only Plenty of free parking Free refreshments Free Tastings
STRICTLY TRADE ONLY New customers welcome. (No ticket required)
We reserve the right to refuse admission
We support the local economy by purchasing from Welsh suppliers where we can - one of the reasons we are the largest independent Foodservice Wholesaler in North Wales. Thank you for your support
Andrew Williams Profile Experience
Andrew has vast experience in many of North Wales’s prestigious restaurants and hotels. He began as an apprentice to Martin James at Bodysgallen Hall Hotel where he honed his gastronomic skills. He was a Finalist - Egon Ronay “Student Chef of the Year”, also Young Welsh Chef of the Year. Won a Silver Medal - Grand Prix De Chef. He is also an active member of the Welsh Culinary Team, his proudest moment was preparing a meal for H.R.H The Prince of Wales.
Signature dish
‘Lamb Henry’ - Braised shoulder of lamb, sticky red cabbage, hot pot potatoes and a minted lamb jus
Tavern & Wharf Restaurant Red Wharf Bay, Anglesey, LL75 8RJ
Set in an idyllic beach front location with two delectable dining options. Menus devised daily with an emphasis on fresh local produce.
Bookings now being taken for Valentine’s Day
Tel: 01766 810 810 www.harlech.co.uk
For all bookings and enquiries Tel: 01248 852751
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January 28, 2010 DAILY POST