2 January 28, 2010 DAILY POST

Love the food? Let chef know

There are plenty of restaurants and hotels across Wales where delicious menus using local produce areavailable

N ORTH Wales ispositively pepperedwith restaurants,hotels and pubs

serving delicious food anddrink to rival anywhere inthe world.

Lovers of the sensualdelights of eating anddrinking superlativeofferings, beautifullypresented, are spoilt forchoice in our little country,since Wales produces thenatural ingredients any chefworth his salt would crave.

Celebrity chef JamieOliver says cooking is ‘allabout the love.’ Indeed,watch any of our cookeryprogrammes on television,and you can all but taste thepassion for food, its sourcesand the dishes it conjures,courtesy of our top chefs,whatever the season.

Only recently,ex-footballer and FrenchmanDavid Ginola commentedthat his kinsmen are quitehaughty about their cuisine,thinking they know all thereis to know on the subject.Yet, according to thebeautiful man himself, thereis only one cookeryprogramme on the Frenchtelevision menu.

Look at the amount ofinterest in food in ourcountry! We positivelyembrace new ideas and

influences, with the mostinnovative of chefs usingingredients whichcomplement our traditionalhome grown excellence, withrefreshing results.

So it comes as no surprisethat Wales boasts MichelinStar chefs of its own, andthat our top restaurants arecommitted to servingsuperlative food in inspiringsurroundings, gathering AArosettes along the way asindependent proof ofsuccess.

From the unadulteratedglamour of fine dining at itsbest to our favourite localpubs, the options for eatingout in North Wales cover thewhole spectrum of thegastronomic experience.

The unrivalled andunadulterated pleasure of awonderful meal, comple-mented by an appropriateCariad wine, perhaps, amidexcellent company and inthe setting of a grandhistoric pile or elegantseaside hotel, is whatmemories are made of.

Consequently, we expectthe Daily Post Chef of theYear award to be highlycontested.

In fact, competition willbe as stiff as an expertlycrafted meringue. Voting forthe chef you simply cannotlive without, from our

prestigious list of culinarycandidates, will ensure he orshe gets your vote, inaddition to your heartfeltcompliments.

And much more besides.The top three chefs will

receive a magnum ofchampagne, compliments ofTanners Wine Merchants ofLlandudno, plus six pairs oftickets for shows of theirchoice at Llandudno’sfabulous Venue Cymru orPavilion Theatre, Rhyl, and –best of all – an editorialwrite-up of themselves andan advertisement for theirhotel or restaurant in yourfavourite daily newspaper!

Your favourite chef is animportant person in yourlife, so why not vote withyour feet, as well as yourstomach, and show him orher your appreciation? Don’tdelay. Vote for the Daily PostChef of the Year 2010 today!● To vote for who youbelieve should be winner ofthe prestigious Daily PostChef of the Year 2010accolade, simply peruse oursupplement, select one ofthe chefs listed, then fill inthe coupon and pop it in thepost.

Alternatively, you canvote in two flicks of a lamb’stail online at the websitewww.dailypost.co.uk/votechef.

DAILY POST January 28, 2010 3

Kevin Williams PROFILEExperienceCompleted training at Llandrillo College while working at HomeCookin’. Gained experience in catering various events from largemarquee weddings to working in a successful restaurant. BecameHead Chef in 2002 and with the support of great staff have not justmaintained but increased the already high standards of therestaurant.

Signature Dish: - Classic Steak & Ale Pie made with Chunksof Welsh Beef cooked in the local Ormes Best Ale, with Onions &Fresh Thyme, topped with glazed Short Crust Pastry, served withHand Cut Chips, a selection of Fresh Market Vegetables & HomeCookin’s own Gravy

130 Upper Mostyn Street,Llandudno, , LL30 2PE

Telephone: 01492 876585

Valentine’s Menu3 Courses

£15.99

Open Every DayExcept Monday

Lunchtime01745 860213

The Old StagLlangernyw, LL22 8PP (between Abergele & Llanrwst on A548)

Darryl Flynn PROFILEExperienceProprietor and head chef Darryl Flynn brings 25 years ofcooking experience to the pub and has travelled the worldcooking in a variety of restaurants to clientele such asmost of Europe’s royal families, sports stars and evenprivately for Tony Blair when he was prime minister.As recently seen on BBC 1 and S4C the Old stag isreknowned for its home cooked food.

Signature Dish :The Old Stag Homemade Pie - Braised chunks of Beefand mushrooms cooked in a Guiness sauce and toppedwith short crust pastry served with mash or real chips andCider braised red cabbage

“Bookings now being taken for Valentines’ Weekend.Special menu and 80’s disco till late on Saturday 13th feb”

Tony O’Neill PROFILE

Experience

Tony started his career training at The Dorchester,London. He has worked in various kitchens around thecontinent settling in Malta as an Executive Chef. Aftera successful period there, he boarded the QE2 sailingaround the world before finally harbouring at hiscurrent residence at The Seacroft in Trearddur Bay

Signature Dish :

Pan Fried Sea Bass, Crushed New Potatoes andAsparagus Tips

THE SEACROFTTREARDDUR BAYRAVENSPOINT ROAD, LL65 2YN

01407 860348

SERVING THEBEST

SUNDAYLUNCH

ON ANGLESEY

Richard Holland PROFILE

TheRestaurant

@ ty newydd

ExperienceRichard Holland is a young and passionate awardwinning chef with a vast experience of working infirst class establishments across the North Walesregion and is quickly making a name for himself inthe area. Trained by reknowned Tre-Ysgawen HallHead Chef Steve Duffy, Richard is passionate aboutfood and his adventurous dishes convey this.

Signature Dish:Assiette of Snowdonian Lame with leek,dauphinoise potato and a red wine & rosemary jus.

Llanbedrgoch, Anglesey

01248 450711

FREE BOTTLE OFWINE WITH MEAL

Aaron Broster PROFILEExperienceAaron Broster has been leading the team at Brookhouse Millfor ten years. He was trained locally at Llandrillo College andworked in many reputable hotels in the area, Manorhaus,Chester Grosvenor & his own restaurant for 2 years beforejoining the team. He won Vegetarian Chef of the year in 1993.Winning vegetarian chef of the year 1993, but no longer avegetarian, Aaron brings flair, imagination and mostimportantly great taste to his dishes on the ala carte menu

Signature DishMedallions of Welsh beef, stacked with homemade blackpudding, mushrooms and glazed with leek and stilton rarebit.

Brookhouse MillRuthin Road, Denbigh, LL16 4RDwww.brookhousemill.co.uk

Chef’s Special Menu over the Valentine WeekendPlease book on 01745 813377

4 January 28, 2010 DAILY POST

P ASSIONATE aboutfood? Eat, drink andeven sleep the stuff?Starting out on the

career ladder, or looking for acareer change which satisfiesyour appetite for cooking?

Let’s cut to the chase: youwant, nay ache, to be a chef.Because, as any top chef willtell you, being the best of thebunch is all-consuming.

If you are fascinated byfood, eating and makingpeople happy – an importantingredient in the chef’scurriculum vitae – thentraining to be a chef couldprove your recipe for success.

That said, being a chef canbe notoriously stressful. Howdo you think the saying ‘if youcan’t stand the heat, get out ofthe kitchen’ came into being?

Consequently, the best chefsare meticulously organised.They clear as they go,de-cluttering the mind as wellas their space.

What’s more, their lives aredictated by timing; and, as

those orders pour in, workingto the highest standards, underpressure, is the order of theday.

Celebrity chef Jamie Oliversays chefs need to do thingsproperly, with ‘real convictionand passion’. He also stresseshow key it is for people in thisposition to care for their staff.You need tasty people skills torun a happy ship.

So where do you start onthat edible career ladder? Likeall the best chefs, at thebottom. Visit a kitchen youadmire (not at peak time,though!), and ask the HeadChef if you can work as akitchen assistant. Nothing willbeat on-the-job experience,and you can decide if realitylives up to the dream.

Naturally, attending a coursededicated to working in aprofessional kitchen will paydividends. Studying the basicsand background of cooking,including hygiene, technical,practical and safety skills, is aprerequisite. Learning from

experts will also start you offon the right footing.

Enrolling on a course willenable you to mix with otherfood-obsessed people, which isan inspiration in itself. For theyoung, an apprenticeship isthe perfect real-time andin-the-classroom blend.

Another great way in whichto hone your culinary skills isto enrol on a course at acookery school. Gourmetbreaks, such as the ones held atLlanerch Vineyard FoodSchool, will prove Manna tothe soul.

According to Caterer.com(www.caterer.com), in order tobecome a chef, you need a flairfor cooking that goes beyondfollowing recipes. You mustdevelop an understanding offlavours, textures, and ofcourse colours, as presentationis a key part of thegastronomic experience.

If you are prepared to workhard, however, a career as achef can be infinitelyrewarding. Go for it!

Recipe for successBecoming a chef takes a lot of hard work and skill

Steven Roberts PROFILEExperienceHead Chef Steve Roberts has had a varied and verysuccessful career working high class establishmentsacross the UK including the 5 Red Star Cliveden Hoteland Penny Hill Park. He has also won a Gold Medal in theNorth Wales Salon Culinaire. Working at St GeorgesSteve aspires to achieve a second AA Rosette for theTerrace Restaurant.

Signature DishLocal Pork cooked Three Ways with Braised RedCabbage, Fondant Potato and a Bramley Sage Reduction

“N O RT H WA 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

DAILY POST January 28, 2010 5

Award-winningfood and drink

Deiniol ap Dafydd has been named True Taste ChampionPicture: Kiran Ridley on behalf of The Welsh Assembly Government

F OOD lovers looking toeat out in North Walesare certainly spoilt forchoice, such is the

variety and quality of food anddrink produced and servedlocally.

The Welsh AssemblyGovernment has put food anddrink production and thepromotion of Welsh producehigh on its agenda, with anumber of initiatives to helpthe Welsh food and drinkindustry increase its profileand market share.

Rural Affairs Minister ElinJones said: “Wales’ reputationas a producer of high quality,flavoursome food and drinkcontinues to grow, and theWelsh Assembly Government’sLocal Sourcing Action Planencourages us all to buy moreWelsh food.

“There are so many benefitsto buying local, from reducingfood miles and supporting thelocal economy to thereassurance that comes withknowing where our foodcomes from and how it hasbeen produced.”

Central to the Assembly’spromotion of quality food anddrink is the annual Wales theTrue Taste Food and DrinkAwards. The Welsh AssemblyGovernment-managed awardsrecognise excellence andinnovation in the industry andincludes a Food TourismDestination category, andcategories dedicated to eatingout in Wales.

Elin Jones said: “Year on yearthe True Taste Awards havegrown in popularity andstature.

“The awards have succeededin emphasising Wales as aproducer of high quality andinnovative produce, and arerecognised by consumers andthe food and drink industry asa sign of excellence, with manywinners coming from NorthWales.”

Among the winners in the2009/10 Awards were TyddynLlan and Caffi Florence, NorthWales Regional winners in theRestaurants, Pubs and Hotels,and the Cafés and Tearoomssections respectively.

Tyddyn Llan Restaurantwith Rooms at Llandrillo isrenowned for using a varietyof local and Welsh produce tocreate innovative andflavoursome food. Whileenvironmentally-aware CaffiFlorence at LoggerheadsCountry Park in Mold pridesitself on using fresh, local,organic and seasonal producein its menus.

The 2009/10 True TasteAwards also saw a number ofretailers from North Waleshonoured, including HawardenEstate Farm Shop, which was

named Retailer of the Year, andSiop Fferm Glasfryn inPwllheli, winner of the FarmEnterprise category.

While Deiniol ap Dafydd,owner of Llanrwst-based Blasar Fwyd Cyf – the largestdelicatessen in England andWales outside London – wasnamed True Taste Champion.

As an experienced supplierof Welsh produce to thehospitality sector across Wales,he stresses the importance ofbeing able to get home-produced speciality foods fromfarms and producers to thechefs.

“Over the past 21 years wehave seen an incredible rise inthe known and perceived valueof chefs using Welsh produce,”

he said.“We need to develop a more

diversified range of specialistfoodstuffs produced in Walesso that chefs can use a broadervariety of local produce intheir imaginative menus,rather than being forced tobuy specialist products fromother countries.”

The importance of food tothe tourism industry and theneed for high quality, localfood as a means of attractingvisitors to Wales is emphasisedby the Welsh AssemblyGovernment’s Food TourismAction Plan launched last yearby Rural Affairs Minister ElinJones and Heritage MinisterAlun Ffred Jones.

Part of this is the HospitalityGuide for tourism businesses,which highlights the financialbenefits for serving local,regional produce, both forindividual enterprises and thelocal economy, and offersstep-by-step advice on howbest to take advantage of thewealth of quality food anddrink produced in Wales.● For more information aboutWelsh food and drink log on towww.walesthetruetaste.co.uk.Or for information about theWales the True Taste AwardsFood & Drink Awards, log onto www.truetaste.tv orwww.gwirflas.tv.

Wayne Roberts PROFILEExperienceHead Chef of The Hotel Portmeirion (gained two rosettes)and Castell Deudraeth (one rosette). Captain of the WelshNational Culinary Team (silver medal at Culinary Olympics,2009). Wayne has experience of working in many of NorthWales’ best restaurants and hotels. Previously at Chequersas chef de cuisine to Prime Minister John Major.

Signature DishPartridge ‘pot au feu’ , root vegetables & truffle

Gwesty Portmeirion Hotel01766 770000

Castell Deudraeth01766-772400

www.portmeirion-village.com

6 January 28, 2010 DAILY POST

W ALES is replete withnatural goodness.Our landscape,which itself reflects

freshness, quality and variety,enables us to grow the verybest produce, worthy of anytable.

Indeed, Welsh food hasestablished a long andenduring reputation fordistinctiveness and quality,making it popular withconsumers worldwide.

Naturally, food plays animportant role in the Welsheconomy, accounting for55,000 full-time jobs inproduction and processingalone.

Wales is famous for its saltmarsh lamb, native Welshblack cattle, farmhousecheeses, and now even wines!

We are what we eat, andlambs grazed on coastalmarshland, lush with salt-tolerant grasses and herbs,produce the darker meat witha more delicate, sweet flavourfor which they are famous.

Descended from pre-Romancattle, our black beef produce ameat which belies their hardyconstitutions. The meat isrenowned for its tendernessand depth of flavour.

Our mouth-wateringcheeses, derived from localfarms, boast the purestingredients and traditionalcheese-making skills. Romanticnames, such as GoldenCenarth, only add to theexperience of savouring thetaste.

Among the annual Wales theTrue Taste Food and DrinkAwards for 2009/10 wereEdwards of Conwy’straditional sausages, Wild

Anglesey Oak Smoked SeaBass, and Welsh HeatherHoney, with its unique taste,texture and appearance, havingbeen harvested from themountains near Wrexham.

The region’s farmers’markets give everyone thechance to buy the best ofWelsh fresh produce.

They give us theopportunity to speak with thegrowers and producers direct,as well as to support ourcountry’s hard-workingfarmers and their families,and to preserve the landscapesthey have tended, in whichwe are privileged to live andappreciate.

What’s more, ourunmissable food festivalsattract both producers andconsumers from far and wide.For starters, be sure to include

the following delicious dates inyour shiny new 2010 diaries:West Wales Food Festival (May2 and 3), Mold Food Festival(September 25 and 26), andLlangollen Food Festival(October 16 and 17).

Further afield, the True TasteWelsh Produce Market is onceagain set to take London bystorm, bringing fresh producefrom Wales’ farm gates toLondoners’ plates. Held inGolden Square, near Regent’sstreet, on February 26, theevent will build on the hugesuccess of last year’s, when 12Welsh producers plied theirproduce to a capacity crowd.

What’s more, the Welsh flagwill be flying in Dubaibetween February 21 and 24,when Gulfood 2010 takes place– the biggest trade exhibitionin the Middle East.

Country produceto be proud of

Welsh cakes are just one of the local delicaciesPicture: The Welsh Assembly Government

ExperienceArwel has built up a reputation for quality home cookingand fresh seafood throughout the Conwy Valley and insistson using fresh local produce. He is the only person to winthe British Cheeseboard Association Award in North Walestwice and won a Jersey Tourism Award for Good Foodwhilst he was there for three years.

Signature DishRoast shoulder of welsh lamb and a marmalade glazeserved with a rosemary and mint jus alongside a selectionof seasonal vegetables

Arwel Williams PROFILE

GLAN ABER HOTEL | HOLYHEAD ROAD | BETWS Y COED | CONWY |Tel: 01690 710325

Food served daily12.00pm - 3.00pm / 5.00pm - 9.00pm

Food served ALL daySaturday & Sunday

Monthly theme nights -call for details

Booking is advisable.

Jason Evans PROFILEExperienceHead Chef at the Gladstone Dwygyfylchi. Jason trainedat Seiont Manor Hotel, under Raymond Blanc’s 2ndChef, The Heythrop Park in Oxford under Gary Rhodes,and The Grosvenor Hotel Bistro Chester, before openingTannery Bistro Llanrwst. Jason combines his expertise atThe Gladstone providing modern pub food using localproduce.

Signature dishPANFRIED DUCK BREAST SERVED ON A BED OF CREAMEDSAVOY CABBAGE AND BACON LARDONS, WHITE PEPPERCHIVE MASH AND AN ORANGE AND COINTREAU SAUCE.

The Gladstone:Haven of coastal tranquillity, great pub food andhospitality.

Award winning free house with real ales and fourstar boutique rooms. Live music every Saturdaynight.

Telephone No. 01492 623231Web site www.thegladstone.co.uk

Michael Jones PROFILEExperienceMichael completed his training at Llandrillo andhas worked for an array of top restaurants inLlandudno uncluding No1 Bistro, Fat Cat and TheGresham. A young, passionate ‘up and comer’,Michael insists on local produce to ensure amouthwatering menu of good old school pub grubat his current residence The Estuary. A versatileChef who is currently devising menus for themedevenings following their recent ‘Welsh Food Night’.

Signature Dish:Thick cut pork chop smothered with a stilton glazeon a bed of mustard-seed mash, served with aselection of roasted vegetables.

The EstuaryLlanrwst Road

Glan Conwy01492 585332

SPECIAL OFFERMention Chef of the Year and

claim 1 free desert for every two peopledining between Tuesday and Sunday

12pm - 8pm

DAILY POST January 28, 2010 7

Chefs battle it outC ELTIC pride will be at

stake when chefs fromthe Welsh NationalCulinary Team

welcome Scotland and Irelandfor this year’s Battle for theDragon contest.

It’s a big year for the Welshchefs, who follow the contestwith their first ever trip toSingapore for the FHACulinary Challenge, hailed asAsia’s most establishedculinary competition, fromApril 15-25.

The Battle for the Dragoncontest is one of theshowpiece events at the WelshInternational CulinaryChampionships, held at ColegLlandrillo Cymru, Rhos-on-Seafrom February 16-18, which areopen to the public free ofcharge.

The championships areorganised by the WelshCulinary Association andsponsored by the WelshAssembly Government andHybu Cig Cymru/ MeatPromotion Wales.

The Battle for the Dragon isa hot kitchen contest held overthree days, with each of thethree competing nationsallocated three hours toproduce a mouthwateringthree-course meal for 90people under the supervision

of a panel of internationaljudges.

Ireland are first in thekitchen on Tuesday, February16 when they will cook WelshPork in their main course;Wales follow on Wednesdaywith Welsh Lamb; andScotland complete proceedingson Thursday with Welsh Beef.

Tickets for each of the Battlefor the Dragon lunches, whichcost £27.50 each, can be bookedwith Jane Cater atj.cater@llandrillo.ac.uk ortelephone 01492 542305.

In the other showpieceevent at the WelshInternational CulinaryChampionships, four chefs will

put their skills to the test inthe National Chef of WalesFinal on February 16.

The finalists include ChrisOwen from Castle Hotel,Conwy and 16-year-oldConnah’s Quay schoolboyLuke Thomas.

Designed to celebrate thenation’s culinary skills and richvariety of quality food, thethree-day championships arepacked with excitingcompetitions for learner,junior and senior chefs andwaiting staff.

Watch out for updates onthe WCA’s website,www.welshculinaryassociation.com.

Last year’s Welsh International Culinary Championships

Gwyn Roberts PROFILEExperienceGwyn, who is a fluent Welsh speaking Chef, hasgained 22 years of experience starting his training atBodysgallen Hall and moving away from Wales for aperiod of time to further his ambitions working atMichelin star restaurants Gravetye Manor in WestSussex and the Grosvenor in Chester. Just recentlyhe has gained 2 Rosettes for the Kinmel Arms.

Signature Dish : - Medallion of Kinmel Estatevenison with a slowly braised venison shoulder,parsnip and potato boulangère, sautéed honeyedroot vegetables and a port, redcurrant and vanilla jus.

The village St George Nr Abergele01745 832207 www.thekinmelarns.co.uk

Sunday 14th FebruaryValentine Day

We can provide the perfect romanticbreak, Dinner, bed and breakfast£195.00 for two people sharing

Or a romantic meal in our restaurant£36.00 pp

Battle for the DragonWelsh International Culinary

Championships 2010February 16-18

The Welsh Culinary Association welcomes three InternationalCulinary 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 IrelandDay 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 peopleusing Welsh produce. You can sample the dishes served up bythe 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

Andy Sheridan PROFILEExperienceIn the two years Chef Andy Sheridan has been atThe Groes, he’s claimed Bronze in the 2009 JuniorChef for Wales, and reached the semi finals of theBBC3 Chef of the Year.Passionate about food, Andy happily recommendshis favourite dish on the Groes’s menu - a deliciousPork Tender loin wrapped in Parma Ham.

Signature Dish:Black Pudding and Apple Scotch Egg withwholegrain mustard sauce.

Fresh, home cooked food served each day.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 8TNTel 01492 650545 www.groesinn.comThe good pub guide’s

Inn of the year 2009

Treat your♥alentineSpecial dinner 13th and 14th February: 3 courses £35.00Wales’ most romantic restaurant, reopens 12 FebruaryRooms from £80.00 Bed and Breakfast for two

Plas Bodegroes Restaurant with RoomsPwllheli Gwynedd LL53 5THwww.bodegroes.co.uk 01758 612363

Chris Chown PROFILEExperienceChris Chown is often heralded as one of the mostaccomplished Chefs in North Wales. In an illustrious career,Chris’s talents have earned Plas Bodegroes widespreadrecognition with awards like the prestigious Michelin Star,True Taste of Wales Restaurant of the Year 2008, 3 AARosettes and Good Food Guide UK Restaurant of the Year.Chefs Signature MealPoached fillet of Welsh Black beef with a steak andoyster pie

8 January 28, 2010 DAILY POST

ExperiencePrevious chef/owners of busy BISTRO CONWY,Chef brothers Chris and Paul Adams now runthe equally busy BISTRO BETWS-Y-COED.Since working for such luminaries as MarcoPierre White and Welsh Michellin star chef ChrisChown, they now enjoy sourcing their own foodlocally, like Penmachno lamb bred to their ownspecifications and fish caught from their ownfishing boat.

Signature Dish:Bistro Trio of Penmachno Lamb:Roast rack of lamb with a winter vegetable hot pot sauce, tartlet of braisedshank with berry and fresh herb jus and a chilli spiced lamb fritter with a sweetchilli salsa.

Bwyd modern a traddodiadol o GymruTraditional and modern Welsh food

Holyhead Rd, Betws-y-Coed 01690 710328

Chris and Paul Adams PROFILE

Clynnogfawr,GwyneddLL54 5PBTel: 01286 660785www.ybeuno.com

Here at Y Beuno, we pride ourselves on offering guestsa top class service. We were recently rewarded with a“Four Star” rating with Visit Wales for the standard ofaccommodation and customer service. Fine dining haslong been a tradition at Y Beuno, with an “AwardWinning” Chef and well trained staff to make your staya warm and relaxing experience.

Christian Bourget PROFILEExperienceBorn in the Loire Valley from a young ageChristian had a passion for cooking and enteredthe St Anne college for catering in St Nazarene.He opened a Logis du France in the Loire Valleyand ran it for 18 years where he was awardedwinner of Best European Terrine. He came toY Beuno in 2006 where he feels well blessedwith local produce, especially seafood and hisstandard of cuisine is second to none.Signature Dish:Lobster Thermidore cooked in a Brandy mustardand white wine beurre blanc and gratinatedwith cheese.

Rhodri Davies PROFILEExperienceHead chef at the Castle View Pub in Deganwy,Rhodri trained at LLandrillo College and workedthrough the ranks at the Groes Inn, Tyn-y-Groesand The Pen-Y-Bryn Colwyn Bay. He proudlyoffers both modern and traditional home-cookedpub food using fresh local produce from localsuppliers.

Signature DishRACK OF WELSH LAMB, SERVED WITH CRISPY LAMB BREAST, DAUPHINOISEPOTATOES, GREEN VEGETABLES & A ROSEMARY SAUCE

Castle View DeganwyOur exciting menu has a great selection of both modern andtraditional home-cooked pub food, and we source localproduce wherever possible. Our delicious food iscomplemented by a great selection of cask ales and fine wines.

Telephone number 01492 583777Web site www.castleviewpub.com

Bernhard Lanz PROFILEExperienceOriginating from Germany and been at The RoyalShip Hotel for eight years he has been working inthe hospitality industry all his working life. He is aself-taught chef with a passion for fresh and wherepossible local produce.Twice winner of the Robinson’s National SeafoodCompetition.

Signature Dish:Pan seared Venison Loin Steak glazed with RedWine reduction accompanied by hand-madeGerman Noodles (Spaetzle)and a poached Pear half with Cranberry Sauce

A Note For Your DiaryPolish Food Festivalfrom 25th January to

7th February - GourmetOvernight Special

The Royal Ship HotelQueens Square, Dolgellau,

Gwynedd LL40 1ARTel: 01341 422209

email: royal.ship.hotel@btconnect.comwww.royalshiphotel.co.uk

Ffion Cawley PROFILEExperienceA good chef could be classified by a certificate, stars, orrosettes hanging on a wall, but what determines truegreatness in the culinary field? First of all Ffion has abroad knowledge of the basics and an ability to cook in avariety of styles. More importantly, Ffion creates mealsfor fifty or two seemingly effortlessly and keeps themcoming back for more. Whether it’s her garlic mushroomstarter, her tender shoulder of lamb or her crème bruleeyou’ll always wish you had room for just one more bite.

Signature Dish : Braised shoulder of local Welsh Lamb,slowly cooked in a redcurrant jus with creamy rosemarymash.

Lle Hariat 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!

Reservations recommended 01492 642 111

9 January 28, 2010 DAILY POST

Want advice on wine?Speak to the expertsE ACH of the three

winning chefs in theChef of the Yearcompetition will receive

a magnum of TannersChampagne courtesy of TerryPlatt Wine Merchants inLlandudno.

Terry Platt’s has specialisedin supplying quality mindedrestaurants and hotels fromNorth and Mid Wales toChester and Wirral for manyyears, and is a firm favouritewith local chefs.

The Llandudno business wasstarted in 1962 by Terry Platt,who was later joined by hisson Jeremy. The firm has gonefrom strength to strength,based on the principle ofsourcing high quality winesdirect from the vineyards andproviding a high level ofcustomer service to itscustomers.

It was this shared ethos thatled Terry Platt to join anothersuccessful family-ownedmerchant, Tanners Wines ofShrewsbury, in 2006.

Today, Terry Platt WineMerchants has a comprehen-sive list of superb wines fromaround the globe, the range

now boosted by the additionof wines from Tanners’extensive range – so there isalways a perfect wine to gowith every course. Beers,liqueurs and spirits are alsodelivered from its warehousedirect to trade customers inthe area.

The convenient position ofthe Terry Platt’s warehouse onCouncil Street West made itthe perfect spot for the launchof a new branch of TannersWines in July 2009. The shop,which is open to the public,

sells a wide selection of best-selling wines from Tanners’range.

In the seven months sincethe first customer walkedthough its doors it has been ahuge success.

Managing Director JamesTanner commented: “We weredelighted when Terry Platt’sjoined the Tanners umbrella, asTanners also has many tradeand private customers in thearea and it was apparent thatboth businesses would benefit.

“Our new shop, with itscustomer car park, has clearlyfulfilled a local need to be ableto buy better quality wines inperson. Many customers enjoybrowsing the shelves andtalking to staff, thus adding anextra dimension to our homedelivery service.”

Anyone who enjoys wine,and any professional oramateur chef looking foradvice or support in matchingwines with their dishes, isinvited to contact Terry Platt’sdirect on 01492 874099 or topop into the Tanners’Llandudno branch in CouncilStreet West, which is openMonday to Friday, 9am to 5pm.

James Tanner

Stephen Francis Duffy PROFILEExperienceStephen has worked at some of the mostprestigious hotels in North Wales. BodysgallenHall, St Tudno, The Quay and now Tre-Ysgawen Hall & Spa.Young Welsh Chef of the year, Runner upNational Chef of the year, Gold Medal Grand PrixChallenge, 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

TreYsgawen HallCountry House Hotel & Spa☎ (01248) 750750 (Hotel Switch Board)

Capel Coch, LLANGEFNI,Isle of Anglesey LL77 7UR

www.treysgawen-hall.co.uk

Tim Mcall PROFILEExperienceAfter completing training at Llandrillo College, Tim went on to workfor the impressive Canadian Pacific Hotels across North Americawhere he gained experience that influences his sumptuous dishesto this day. Tim returned to work for the Maddocks family as headchef of The Empire Hotel and now The Osborne House,Llandudno.

Signature DishChef’s signature dish:- Brie stuffed chicken breast served withcrushed new potatoes and a shallot and wild mushroom sauce.

Open every day 11.00am to 10.00pm(Sunday 9.00pm)A la’ carte menu

2 course lunch menu 10.253 course meal 18.50

Traditional Sunday lunch13.95

Salvatore Tassari PROFILEExperienceThe Bridge Gastro Pub menu is influenced by theinternational background of award winning headchef Salvatore Tassari, who was born in Naples(the orginal home of the pizza) but raised in the Ukfrom his teenage years. Sav’s enthusiasm for foodthat tastes and looks good stems from his wideexperience and years of working in Michelin staredrestaurants which includes periods in Italy,Australia and Spain as well as the Uk.

Signature Dish:Tapas: Honey and soya tempura pork belly withchilli, lemon grass and coriander relish.

Where Friends Meet To Eat.....Food served from 11am to 22pm

Call 01745 536725Lower Road, St Asaph LL17 OSGbookings@thebridgestasaph.comSurf www.thebridgestasaph.com

Multi Award-WinningTanners Wines HasCome To Llandudno!Visit us soon for a range of great wines at genuine pricesby the single bottle and case. Tanners is family-ownedand independent.

Open to the publicMonday to Friday9.00am to 5.00pm,with free customerparking!

Independent Merchant of the YearDecanter World Wine Awards

Council Street West, Llandudno, LL30 1ED.Tel: 01492 874099

www.tanners-wines.co.ukCludwyr gwin yn uniongyrchol o’r winllan

Shippers of domaine wines direct from the vineyards

10 January 28, 2010 DAILY POST

James Hudson PROFILEExperienceSecond Chef James Hudson has hadinvaluable experience in kitchens acrossEurope which has developed his skill inpreparing varying styles of cuisine. Jamesarrival at Hotel Cymyran has added aEuropean flavour to the menus and hisGreek and Spanish tapas menus are quicklybecoming firm favourites.

Signature Dish:

Pan fried Seabass fillets served atop a clearspicy thai vegetable and fish broth with ricenoodles and fresh coriander

Llanfair yn Neubwll, Near Holyhead,Anglesey, LL65 3LD

Tel: 01407 742858 Fax: 01407 742520Email: info@hotelcymyran.com

Website: www.hotelcymyran.com

Bethan Matthews PROFILEExperienceA travelled Chef who has worked in a variety of wellknown restaurants in North Wales London andParis. Recently Bethan and partner Antoine Mercierhave returned to open the Pont Y Pair Hotel inpicturesque Betws y Coed. Bethan enjoys workingwith fresh local products which are in season , andshe uses her 6 years experience in France to createdishes that have a distinct French influence.

Signature Dish:Pan fried chicken breast with garlic and bacon,served with mash potato.

Sunday Lunch served all daySunday Main Course £7.50 orThree Course Meal £10.50

Now taking bookings for Valentines DayPlease call for details

www.hotelbetwsycoed.co.uk

Pont-y-Pair HotelBetws-y-Coed

ExperienceTrained at the 3* rosette winning Bryn Howel Hotel under DaiDavis, who at the time was captain of the Welsh Culinary team.There, Geraint helped cater for royalty and reknownedpersonalities. Geraint has a passion for locally sourced seasonalproduce and wherever possible prefers to use Welsh produce.He also likes to experiment by creating new dishes with a Thaiinfluence. Having taken over as the head chef at Fat Cat,Wrexham recently, 2010 promises to be an exciting year withtheir new spring and summer menus as well as Valentines Dayspecial menu.

Signature DishFat Cat Stir Fry: A choice of Chicken, Duck, Salmon or Vegetarianall with -Ginger, chilli, garlic, bean sprouts, pak choi, peppersmushrooms and egg noodles in a honey and soy sauce.

Geraint Lloyd PROFILE

FAT CATcafe barWREXHAMFat Cat Cafe Bar | Lord Street | Bus Station | 01978 266791

www.fatcatcafebars.co.uk | FCwrexham@thefatcatgroup.co.uk

DAILY POST January 28, 2010 11

S ITUATED near Pwllheli,Harlech Foodservice,one of the region’sbiggest and fastest-

growing independent foodwholesalers, has been tradingsuccessfully in North Wales formore than 35 years.

What’s more, this family-runbusiness is bucking the trendby expanding, recruiting morestaff (it already employs 70local people, most of whomare bilingual), refreshing itsbranding, and moving into abrand new depot in March.

Harlech Foodservice hasremained very much a familyconcern, and many staff havebeen with the business a longtime. Two generations of thefamily are currently workinghard in the business, with thethird toddling around fromtime to time, being spoiledrotten by Nain and Taid andthe telesales girls.

The company’s philosophy issimple: to give customers theproducts they need to growand prosper – at the bestprices, and supporting as manyWelsh suppliers as possiblealong the way.

Harlech Foodservice’seagerly-awaited annual tradeshow is, in the words of TonyBurgess of Birchgrove Eggs,“one of the finest showcases offood and products in Wales.”The trade show offers the

opportunity to sample all thatis new, as well as oldfavourites, with over 350special offers on key lines ofup to 50% off.

This year’s trade show,which boasts more than 60trade stands, will be held onTuesday and Wednesday,February 23 and 24, from 10amuntil 5pm at Hafan Y Mor.

Those who want to purchaseTony’s premium free rangeeggs, plus much more besides,will not want to miss the tradeshow and the opportunity todiscuss and plan new-seasonmenus with manufacturers ofa vast range of qualityproducts, such as:● Frozen foods, includinghigh end ready meals,premium Welsh lamb and beefburgers, fast foods and a huge

range of desserts● Groceries, includingbreakfast items, baking andother ingredients● Fresh chilled items,including skinless bonelesschicken breasts, bacon, Welshmilk, butter and cheese● Gold True Taste Award-winning Welsh Maid dairy icecream, plus● Essential cleaning materialsand disposables

And with food safety on thetop of everyone’s agenda, it isreassuring to know Harlechand each and every one of itssuppliers are fully accreditedand regularly assessed toensure your order reaches yourvenue in tip top condition.● Harlech Foodservice is at YFfor, Nr Pwllheli, tel: 01766810810. www.harlech.co.uk.

Family firm’s success

The team at Harlech Foodservice outside their new depotstorage centre

Dylan Edwards PROFILEExperienceThere’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 gainingan AA rosette in 2004 and achieving Les Routiers “Hotel of theYear” 2008. Dylan’s motto of “Local, Fresh, Seasonal” haspropelled him to position of Group Catering Matering overseeingand developing a team of very talented chefs.

Signature DishPan Fried Loin of Hare on Wild Mushroom & Thyme Risottowith Red Wine Jus

TEL 01690 710219Email; royaloakmail@btopenworld.com www.royaloakhotel.net Holyhead Road, Betws-y-Coed, LL24 0AY

Royal Oak HotelBETWS-Y-COED, SNOWDONIA

Former Victorian Coaching Inn right in the heart of Betws-y-Coed set amidststunning 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 finestlocally sourced ingredients. Alternatively try the Stables Bistro Bar offering an

unique atmosphere, cask ales, alfresco dining and regular music nights.Its all here……………….

Andrew Williams ProfileExperienceAndrew has vast experience in many of North Wales’sprestigious restaurants and hotels. He began as anapprentice to Martin James at Bodysgallen Hall Hotel wherehe honed his gastronomic skills. He was a Finalist - EgonRonay “Student Chef of the Year”, also Young Welsh Chef ofthe Year. Won a Silver Medal - Grand Prix De Chef. He is alsoan active member of the Welsh Culinary Team, his proudestmoment was preparing a meal for H.R.H The Prince of Wales.

Signature dish‘Lamb Henry’ - Braised shoulder of lamb, sticky redcabbage, hot pot potatoes and a minted lamb jus

Tavern & Wharf RestaurantRed Wharf Bay, Anglesey, LL75 8RJSet 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

For all bookings and enquiriesTel: 01248 852751

Tuesday 23rd February & Wednesday 24th February

10am - 5pm (last entry 4pm)

INVITATION

We support the local economy by purchasing from Welsh supplierswhere we can - one of the reasons we are the largest independent

Foodservice Wholesaler in North Wales.Thank you for your support

Tel: 01766 810 810 www.harlech.co.uk

See, taste & sample allthat’s new and take advantage

of more than 350 ShowSpecial Offers on Key lines -

Many Half PricePlace 2 orders for delivery:

One before & one after Easter.

KICK-START THE SEASONWITH MASSIVE SAVINGS

· Frozen food· Chilled food· Dry grocery· Cleaning Materials· Disposables· Scooping & Impulse Ice Creams

PLUS Many exclusiveWelsh products

WELLOVER 60STANDS

· Easy to find· Free entry - trade only· Plenty of free parking· Free refreshments· Free Tastings

STRICTLY TRADE ONLYNew customers welcome.

(No ticket required)We reserve the right to refuse admission

ChefsDon’t miss our

BIGGEST SHOWEVER!

12 January 28, 2010 DAILY POST