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…
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…
Too long! I am now in my eleventh year at the hotel, and my eighth year as Head Chef.
I draw from a wide range of styles (French, Italian, Asian) that I think is now known as ‘Modern British’.
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.
The hotel grows some fruit and herbs, wild garlic and plenty of nettles!
The kitchen porter! No, basically without a good set of knives you can’t do much, that’s why we never share our knives.
Venison with pancetta and orange bread & butter pudding, smoked chestnuts and blackberry jus.
Sweet and savoury can work, but don’t get carried away. Chocolate sauce with venison does not work, but confit lamb and rhubarb will.
Yes, I was only 14.
I was encouraged by a teacher at school.
Like all good chefs, I started at the sink as a kitchen porter.
Meeting Prince Charles at a local producer event.
I had a poussin last night with charred vegetables and rice salad.
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.
Slow-cooked shoulder of pork with scorched apples, rhubarb, and sage crushed potatoes anyone?
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.