12 January 2004
Bodysgallen welcomes a new Welsh Wizard as Head Chef
It is a truth universally acknowledged that no-one cooks local produce better than a local chef.
Bodysgallen Hall, the stunningly beautiful hotel in Snowdonia, is proud to announce the arrival of John Williams as Head Chef. John is a local boy who trained at The Pomme D'Or in Jersey. He graduated to the Old Vicarage in Worfield where he held three AA rosettes and then went on to the Sol Restaurant in Shrewsbury, where he achieved a Michelin Star and three more AA rosettes! He is enthusiastic about using first rate local produce in season and is a Master Chef of Great Britain, one of a very small group to belong to this exclusive coterie.
Particular favourites of his are scallops with a truffle and cauliflower puree, terrine of foie gras with tea-smoked duck, roast loin of venison with sweet and sour red cabbage and a port and shallot sauce, and warm fillets of Conwy salmon on pickled vegetables.
Puddings are a glory, with many of the fruits from Bodysgallen's own gardens included in John's delectable creations.
Bring your taste buds and come and be enchanted.
We look forward to welcoming you very soon, but book in time to avoid chagrin.
For further information about Bodysgallen Hall, please call 01492 584466.
For more PR information, contact Ian Scott, iscottptnr@dsl.pipex.com or 020 7439 1950.
For Mary bird, email mary@marybird.net or 020 8690 9677.
Note to Editor:If you would like to have a complimentary lunch or dinner at Bodysgallen Hall, in order to review the hotel and restaurant, please contact Ian Scott on 020 7439 1950.
TERRACE
