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Great British Menu 2018: Wales preview

Great British Menu 2018: Wales preview

by Great British Chefs 06 September 2018

The culinary talent of Wales is thrust into the spotlight next, with three chefs either from the country or working in it entering the Great British Menu kitchen. Take a look at who they are.

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Wales has some seriously impressive culinary credentials. Apart from the lamb, there's some groundbreaking restaurants, a hefty clutch of Michelin stars, fantastic ingredients across the country and plenty of artisan producers creating al manner of delicious things in small batches.

But in Great British Menu, it's the chefs of Wales we care about. All three are currently working in the region (although only one is a born and raised Welshman) and each of them are seriously talented cooks. Take a look at who they are below.

Jason Hughes, Chateau Rhianfa, Anglesey

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Jason grew up in Caernarfon and left school to serve in the RAF. He came to realise that a career in cuisine was his true calling, and left the RAF at twenty-one to work for Gordon Ramsay at the Savoy Grill in London. After rising through the ranks to become head pastry chef, Jason was appointed head chef at the Blue Waters hotel in Antigua. In 2016, Jason won bronze in the National Chef of Wales competition and his team also won two bronze medals in the Culinary Olympics. Jason is now head chef at Chateau Rhianfa in Anglesey.

Chris Harrod, The Whitebrook, Monmouthshire

Chris always knew he wanted to be a chef, and after realising his dream working for his childhood hero Raymond Blanc at Le Manoir, he now owns the famous Whitebrook in rural Monmouthshire. With a focus on foraging all sorts of weird and wonderful herbs and wild vegetables in the surrounding countryside, his dishes offer a true taste of the area.

Andrew Sheridan, Sosban Restaurant, Carmarthenshire

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Andrew has loved cooking since he was a child; he and his brother taught themselves how to cook everything, and used to compete to see who could make the best dishes. He moved around Liverpool and Ireland during his teens, settling in north Wales as an adult. His first chef job was in a local pub, and he then acquired a place at Michael Caines’ Abode when it first opened in Chester. Andrew successfully worked his way up from a junior role to sous chef in the fine dining restaurant, before moving to join Sosban as head chef in 2017.

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