Gareth’s deer leaps to culinary success.
A dish of poached fillet of roe deer with caramelised cauliflower has helped North Wales chef Gareth Jones win a national Chef of the Year contest.
Gareth, head chef at historic Bodysgallen Hall near Llandudno, took the title last week in the final cook-off against two other top chefs from hotels within the Pride of Britain Hotels consortium.
The three chefs (the other finalists were Kevin Broome from The Torridon in the Scottish Highlands, and John Schwarz from Judges Country House Hotel near Yarm, in North Yorkshire) had to create a main-course dish to partner a fine Barbera d’Alba from the Ceretto vineyard in northern Italy. The finalists were selected from a large number of entries from member hotels nationwide.
The cook-off took place at The Spread Eagle Hotel in Midhurst, West Sussex, with Gareth named the best by a tasting panel consisting of the head chef of Historic Sussex Hotels, and representatives of Bibendum wine merchants and the Ceretto Winery. His prize was a trip for two to Piedmont in Italy as guests of Ceretto.
Diners at Bodysgallen Hall will be able to taste the new Pride of Britain Chef of the Year’s venison at the hotel later this month. A three-course lunch in the restaurant costs £22.50 and dinner is £39.
Gareth has been head chef at Bodysgallen for two years. He previously worked as sous chef under the Michelin-starred Simon Radley at The Chester Grosvenor – also a member of the Pride of Britain collection.