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John Williams, Head Chef at Award Winning Bodysgallen Hall


Until 2007 John was head chef at Bodysgallen Hall achieving 3 Rosettes then, and also upon his return in April 2015!

Having spent four years at Bodysgallen Hall in North Wales, John Williams knows his way around the hotel's kitchen. During his time at Bodysgallen Hall John and his team achieved and maintained the accolade of 3 Rosettes from the AA, and obtained Bodysgallen's highest rating to date in the Good Food Guide.

John and his wife Debbie until March 2015 ran the thatched 15th Century Pound at Leebotwood in Shropshire. John's career is one with over 30 years experience and he remains passionate about Wales where he first trained as a chef.

John's career commenced as Head Chef at the Old Vicarage Hotel, Shropshire. It was here for the next 7 years where he transformed the food offering and achieved the first Michelin award in Shropshire - a Bib Gourmand. He was also Shropshire’s first Chef to achieve 3 AA rosettes. In 1997 John and his wife Debbie opened their first restaurant, Sol, in Shrewsbury where they were the only restaurant in the town to date to achieve a coveted Michelin star and 3 AA rosettes and achieved the town’s highest Good Food Guide rating making it one of the UK’s top restaurants. John returns to Bodysgallen Hall not long after the hotel was awarded AA Hotel of the Year for Wales, 2013. 

In September 2008 HISTORIC HOUSE HOTELS LTD and all its interests in BODYSGALLEN HALL and the other two Historic House Hotels, HARTWELL HOUSE and MIDDLETHORPE HALL, became the property of the NATIONAL TRUST, by donation, with all profits henceforward benefiting the houses and the charity. It offers remarkable views of Snowdonia and Conwy Castle and is the ideal destination for a short break in North Wales.

John is also a Master Chef of Great Britain in which he has been awarded a fellowship. There are only 30 or so members in the UK and John was the only one in Shropshire. This title is only given to craftsmen who have held a Michelin star and three rosettes for 10 years or more.




Wine & Dine