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Press Releases

March 15, 2004


Bodysgallen Chefs Win at the Welsh International Salon Culinaire


Bodysgallen Hall, Hotel, Restaurant and Spa in Llandudno, North Wales has always had a fantastic reputation for its delicious food and fine wines, and now With John Williams as the new Head Chef the team of chefs are going from strength to strength.


The Bodysgallen Hall Team recently took part in The Welsh International Salon Culinaire, which is recognised as Wales' Premier Culinary event and was organised with the Welsh Culinary Association and members of the World Association of Cooks Societies, it was sponsored by The Welsh Development Agency and Hybu Cig Cymru and was held on 24 February at The North Wales Theatre in Llandudno.


The Grand Prix team of Dave Kelman the second chef, Joanna Tiernay, senior chef de partie and Steve Hewitt Steve Hewitt the pastry chef won the highest accolade of the competition, the "Grand Prix" they cooked:


Pan fried mackerel with a mussel broth and marinated salmon cream cheese Balentine of chicken with wild mushrooms with Rosti Potatoes, glazed shallots, and pancetta Warm orchard fruit tart with yoghurt sorbet and banana curd sauce.


The chefs taking part were:


Dave Kelman, Second Chef who as well as being on the Grand Prix team won 3 silver medals and Best in Class. Joanna Tiernay, Senior Chef de partie, was a member of the Grand Prix team Steve Hewitt, Pastry Chef who as well as being on the Grand Prix team won 2 silver medals and Best in Class. Gary Hedgecock, Demi Chef de Partie won 1 Gold medal, Best in Class and Best Junior Chef. Greg Owen, a Trainee Chef at the Hotel won a bronze medal Alun Marshall and Michael Cheetham both trainee chefs at the hotel each won a Certificate of Merit. Nick Rankin, an American student from Providence Rhode Island Campus in Texas, gaining work experience at the hotel also won a Certificate of Merit


For their part in the competition the trainees (Alun Marshall, Nick Rankin and Michael Cheetham) were given a basket of ingredients and an hour and a half to devise and cook a 3 course meal for four people, the time limit was an hour and a half. With an additional half an hour to prepare the team served up:


Pan fried sea bass on a mussel risotto Loin of pork in Parma ham with pan fried kidneys and mashed potato Hot chocolate fondant with a mango sorbet.


Bodysgallen is well known for its excellent restaurant to reserve a table or book a stay at the hotel please call 01492 584466 and for more information, please see www.bodysgallen.com.


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Note to Editor: Bodysgallen Hall, Hotel, Restaurant and Spa is privately owned by Historic House Hotels and is part of Relais & Chateaux.


If you would like to stay at Bodysgallen Hall, Hartwell House or Middlethorpe Hall in order to write a review , please contact mary@marybird.net


For more information on the spa and hotel please see www.bodysgallen.com To download images please go to: http://www.historichousehotels.com/index.html and use the following passwords: username: hhh, password: publicity


TERRACE