Experienced and enthusiastic chef with extensive knowledge of cooking
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I am an experienced and enthusiastic chef with an extensive knowledge of cooking. In all my roles as a chef I focus on a creative and intuitive approach to the dishes I make. Through extensive research and practice I am able to inform and gain inspiration to create new and exciting food.
During my journeys to the Basque Country, Galicia and Italy I have been able to gain valuable knowledge from different styles and approaches to cooking. I feed this knowledge into my love of seasonal and fresh produce that Wales has to offer along with a wide understanding of sustainable cooking. My understanding of food and cooking techniques is varied and also extends to a good knowledge of grains, pulses, herbs, spices and flavour pairings.
I have interest in food spanning around the world, whether its Korean, Jamaican or French food, I believe there is always something new to learn from the never ending rich and diverse world of food. Whether its meat, fish, vegan or vegetarian, in creating any dish I find virtue in applying new and exciting combinations of flavours. I have good experience in managing kitchens and a bakery.
I am also experienced in making sourdough, using heritage grains and a variety of different loaves such as Campagne and Spelt. This experience extends to Keeping a diary of proving times, temperatures and using a no-kneed technique in order to achieve great results. In my managerial roles I make sure the kitchen and front of house operate well, always ensuring high standards of food, communication and organisation levels are upheld.
Head Chef - The Dreaming Retreat - Rhayader (2023-present) As Head Chef at The Dreaming, I have been responsible for bringing the kitchen from a newly established state to a productive, efficient and creative workspace. I achieved this by creating seasonal menus using sustainable, locally grown produce from the business's garden and other local growers. These menus change weekly based on guests' dietary requirements and include vegan and vegetarian options, along with sustainably sourced meat.
I have also established new relationships with local suppliers and ethical businesses such as Suma. I work within a budget and liaise with the CEO and General Manager to set budgetary targets. Working closely with the Business Manager, I implemented and costed a three-tier menu system for prospective dry-hire customers.
My managerial responsibilities also extend to ordering catering equipment, crockery and cutlery, as well as carrying out weekly stock takes of inventory and regularly costing menus to monitor spending. One of my main responsibilities is managing and training a team of staff, including volunteers. I have created training documents to support this process and keep track of training needs, which are updated when necessary.
Head Chef - Tafarn Y Maes - Aberystwyth (2022-08 - 2022-05) Leading a busy kitchen of a countryside gastro pub serving classics such as homemade pies and Sunday roasts alongside diverse offerings such as vegan curries and wood-fired pizza.
MA - Fine Art - UWE Bristol (2013 - 2016)
PGCE - Education - University of South Wales, Newport (2010 - 2012)
BA - Fine Art - Aberystwyth University (2006 - 2009)
