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An Interview With Our Head Chef: Karl Cheetham

Ever wondered who the mastermind behind our delicious menus is here at Gliffaes? Now is your chance to get to know a little more about him…

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Meet Head Chef Karl Cheetham

Gliffaes’ dedicated head Chef, Karl Cheetham is always working hard behind the scenes, here in the kitchens at our restaurant in Brecon to bring you the very best of our local and seasonal ingredients.

With a whole lot of passion and experience behind him, Karl is continually bringing new and exciting dishes to the menu.

So, without further ado, let’s get to know the brains behind the brilliance a little better…

How long have you worked at Gliffaes?

Too long! I am now in my eleventh year at the hotel, and my eighth year as Head Chef.

Tell us about your style of cooking.

I draw from a wide range of styles (French, Italian, Asian) that I think is now known as ‘Modern British’.

What ingredients are you enjoying working with at the moment?

It’s always exciting when new season produce begins to come in. Right now, it’s rhubarb and purple sprouting broccoli. Pheasant is just finishing up.

Do you grow anything yourself?

The hotel grows some fruit and herbs, wild garlic and plenty of nettles!

Which piece of kitchen equipment could you not live without?

The kitchen porter! No, basically without a good set of knives you can’t do much, that’s why we never share our knives.

What’s your favourite dish?

Venison with pancetta and orange bread & butter pudding, smoked chestnuts and blackberry jus.

Favourite flavour combination?

Sweet and savoury can work, but don’t get carried away. Chocolate sauce with venison does not work, but confit lamb and rhubarb will.

Did you start cooking at a young age?

Yes, I was only 14.

How did you get into the industry?

I was encouraged by a teacher at school.

What was your very first job in a kitchen?

Like all good chefs, I started at the sink as a kitchen porter.

Proudest career achievement?

Meeting Prince Charles at a local producer event.

What do you cook at home?

I had a poussin last night with charred vegetables and rice salad.

Who is your biggest inspiration when it comes to cooking?

Gary Rhodes was an early influence and local Italian legend, Franco Tarushio.

Now you know a little more about who really runs the show here at our Brecon restaurant.

If you fancy a taste of Karl’s delicious creations for yourself, then you can book your table today by giving us a call on 01874 730 371.

For a taste of what you could be tucking into, you can find our current Lunch Menu on our Lunch page and our current Dinner Menu on our Dinner page.

Slow-cooked shoulder of pork with scorched apples, rhubarb, and sage crushed potatoes anyone?

Late Summer Recipe: Figs Two Ways

Fig season will soon be over; if you are quick you can still grab some at your local supermarket. Be inspired by our chef to create this delicious dessert that’s bound to impress you and your guests.

Meet The Team: Chef De Partie

Our Brecon Beacons hotel has not only been in the family for more than 70 years, it is also comprised of a dedicated and hardworking team that has become our extended family. Here, we introduce Krishna Gurung, our Chef de Partie, one of six chefs in the brigade.